Bite-Size Lemon Tea Cakes recipe
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Ingredients
- 2 ¼ cups white sugar 1 ½ cups butter, softened 1 (8 ounce) package cream cheese, softened 6 eggs 3 tablespoons lemon juice 2 teaspoons lemon extract 1 ½ teaspoons lemon zest 1 teaspoon vanilla extract 3 cups all-purpose flour 5 ¼ cups confectioners' sugar ½ cup 2% milk 3 tablespoons 2% milk 3 ½ teaspoons lemon extract
Nutrition Info
- 195.4 caloriescarbohydrate: 28.9 gcholesterol: 43.9 mgfat: 8.2 gfiber: 0.2 gprotein: 2.1 gsaturatedFat: 4.9 gservingSize: -sodium: 65.2 mgsugar: 22.5 gtransFat: : -unsaturatedFat: : -
Directions Bite-Size Lemon Tea Cakes
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
Combine white sugar, butter, and cream cheese in a large bowl, beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour, beat until batter is just moistened.
Pour batter into muffin tins, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
Dip tops of cakes in the glaze, place cakes on the wire racks until glaze is set, at least 1 hour.