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 calories
carbohydrate: 28.9 g
cholesterol: 43.9 mg
fat: 8.2 g
fiber: 0.2 g
protein: 2.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 65.2 mg
sugar: 22.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

Recipe Yield

48 tea cakes

Recipe Note

These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.

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