Lemon Tea Cakes

Total Time Prep: 30 min. Bake: 10 min./batch + cooling
Yield 8-1/2 dozen
Test Kitchen Approved
These lemon tea cakes are buttery, tender and shine with lemon flavor. This recipe comes together easily and yields more than eight dozen—plenty for any brunch, bake sale or party.

Ingredients

  • 1-1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2-1/4 cups sugar
  • 6 large eggs
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons grated lemon zest
  • 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 zest. 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 in 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.

Nutrition Facts

1 each: 93 calories, 4g fat (2g saturated fat), 22mg cholesterol, 38mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.—Charlene Crump, Montgomery, Alabama
Recipe Creator

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