Name: Lemon-Lime Tea Cakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1/2 c. unsalted butter -; 1 c. sugar -; 1 tsp. finely grated lemon zest -; 1 tsp. fresh lemon juice -; 1 tsp. finely grated lime zest -; 1 tsp. fresh lime juice -; 2 large eggs -; 1 c. all-purpose flour -; 1/4 tsp. Coarse salt -; 1 lemon -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Lime Tea Cakes

1. 1/2 c. unsalted butter -

2. 1 c. sugar -

3. 1 tsp. finely grated lemon zest -

4. 1 tsp. fresh lemon juice -

5. 1 tsp. finely grated lime zest -

6. 1 tsp. fresh lime juice -

7. 2 large eggs -

8. 1 c. all-purpose flour -

9. 1/4 tsp. Coarse salt -

10. 1 lemon -

How to cook deliciously - Lemon-Lime Tea Cakes

1. Stage

Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.

2. Stage

Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.

3. Stage

With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.