Lemon Tea Cakes
From midgelet 15 years ago
- 15 minutes to make
- Serves 102
contributed by Charlene Crump , Taste of Home! recipe
Ingredients
- 1-1/2 cups butter, softened shopping list
- 1 package (8 ounces) cream cheese, softened shopping list
- 2-1/4 cups sugar shopping list
- 6 eggs shopping list
- 3 tablespoons lemon juice shopping list
- 2 teaspoons lemon extract shopping list
- 1 teaspoon vanilla extract shopping list
- 1-1/2 teaspoons grated lemon peel shopping list
- 3 cups all-purpose flour shopping list
- GLAZE: shopping list
- 5-1/4 cups confectioners' sugar shopping list
- 1/2 cup plus 3 tablespoons milk shopping list
- 3-1/2 teaspoons lemon extract shopping list
How to make it
- 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.
- Fill greased miniature muffin cups two-thirds full.
- Bake at 325° for 10-15 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks to cool completely.
- In a small bowl, combine glaze ingredients.
- Dip tops of cakes into glaze; place on waxed paper to dry.
- Yield: 8-1/2 dozen.
The Rating
Reviewed by 6 people-
Lovely "lemony" tea cake recipe Midgelet. I am looking forward to making these. High 5.
pippy
in loved it
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wow makes a lot of muffins my family will love these thanks high5
momo_55grandma
in Mountianview loved it
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These sound so nice. Thank you for posting.
Chichi
chihuahua
in Sonoma County loved it
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