Moist Lemon Tea Cakes Recipe

Ingredients

• 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

Directions

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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Written by Alice

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