Thursday, March 6, 2014

Moist Lemon Tea Cakes Recipe

6:11 AM


  • 1-1/2 cups butter, softened

  • 1 package (8 ounces) cream cheese, softened

  • 2-1/4 cups sugar

  • 6 eggs

  • 3 tablespoons lemon juice

  • 2 teaspoons lemon extract

  • 1 teaspoon vanilla extract

  • 1-1/2 teaspoons grated lemon peel

  • 3 cups all-purpose flour

  • GLAZE:

  • 5-1/4 cups confectioners' sugar

  • 1/2 cup plus 3 tablespoons 2% milk

  • 3-1/2 teaspoons lemon extract


  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened.

  2. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

  3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.

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