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Lemon Tea Cakes Recipe

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This recipe for Lemon Tea Cakes, by , is from The Vogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Vogel
Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups unsalted butter, softened
8 oz cream cheese, softened
2 1/4 cup granulated sugar
5 eggs
3 tbsp lemon juice
2 tsp lemon extract
1 1/2 tsp grated lemon peel
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
glaze:
2 1/2 cups confectioners' sugar
1/3 cup milk
1 3/4 tsp lemon extract

Directions:
Directions:
Heat oven to 325. Coat three 12-cup muffin pans with nonstick cooking spray and set aside.
With mixer on medium speed, beat butter, cream cheese and sugar in bowl until fluffy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, extract and lemon peel.
On low speed, beat in flour, baking powder and salt. Fill each muffin cup with about 1/3 cup of batter for a total of 28. Bake at 325 for 23 to 25 minutes or until toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans to wire rack and cool completely.
Glaze: In medium-size bowl, blend confectioners' sugar, milk and lemon extract until smooth. dip top of each cake in glaze: place on wax paper to dry.

Number Of Servings:
Number Of Servings:
28
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Great to serve with iced or hot tea.

 

 

 

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