Name: Bite-Size Lemon Tea Cakes
Prep time: 25 min
Cook time: 25 min
Yield: 48
Ingredients: White sugar - 2 ¼ cups; Butter, softened - 1 ½ cups; Cream cheese, softened - 1 (8 ounce) package; Eggs - 6; Lemon juice - 3 tablespoons; Lemon extract - 2 teaspoons; Lemon zest - 1 ½ teaspoons; Vanilla extract - 1 teaspoon; All-purpose flour - 3 cups; Confectioners' sugar - 5 ¼ cups; 2% milk - ½ cup; 2% milk - 3 tablespoons; Lemon extract - 3 ½ teaspoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Bite-Size Lemon Tea Cakes

1. White sugar - 2 ¼ cups

2. Butter, softened - 1 ½ cups

3. Cream cheese, softened - 1 (8 ounce) package

4. Eggs - 6

5. Lemon juice - 3 tablespoons

6. Lemon extract - 2 teaspoons

7. Lemon zest - 1 ½ teaspoons

8. Vanilla extract - 1 teaspoon

9. All-purpose flour - 3 cups

10. Confectioners' sugar - 5 ¼ cups

11. 2% milk - ½ cup

12. 2% milk - 3 tablespoons

13. Lemon extract - 3 ½ teaspoons

How to cook deliciously - Bite-Size Lemon Tea Cakes

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.

2. Stage

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.

3. Stage

Pour batter into muffin tins, filling each cup 2/3 full.

4. Stage

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.

5. Stage

Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.

6. Stage

Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.