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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Moist Lemon Tea Cakes Recipe

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This recipe for Moist Lemon Tea Cakes is from Gram's Cookie Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Preheat oven to 325º

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 325º 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.

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

 

 

 

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