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Charlene Crump reports from Montgomery, Alabama, "Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination."
Nutritional Facts 1 tea cake equals 93 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 38 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
Originally published as Lemon Tea Cakes in Taste of Home February/March 2002, p65
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 20, 2012 by divajoanna
These were very lemony - which is awesome. The recipe calls for WAY too much glaze. My only small complaint is that it took a long time to make all of these because the recipe makes so many servings and it takes a some time to glaze the cakes. But, overall it was a hit with my co-workers!
Reviewed on Apr. 07, 2012 by joanpatricia
very good
Reviewed on Jun. 21, 2011 by Cornwall
These little cakes are light as air and a delicious little mouthful. I ended up with 84 and had just enough glaze cutting the glaze recipe in half. It took along time but I'm using them for a Tea Party and will have some for staff parties also. They're in the freezer and hope they're just as good after. Judy, Cornwall, ON Canada
Reviewed on May. 11, 2011 by Grammy Debbie
OK, what am I missing, the link takes you to a recipe which is nothing like what is being described in this ongoing conversation--no cream cheese, no glaze, etc.?
Reviewed on May. 11, 2011 by kat83
OH my ohhh so yummy! Made these for Easter-everyone loved them. Couldnt stop eating these little things! My hubby thinks they get more lemony over time...soo soo good
Reviewed on May. 02, 2011 by monica tn
These tea cakes are great! They taste exactly like my lemon pound cake except with a glaze. Delicious!
Reviewed on Jan. 01, 2011 by Kathleen C.
I made these for the HS bake sale. My son loves them and has asked for more again and again. Glaze is leftover, will decrease next time. Also, use regular, not low fat cream cheese if not using a brand name. Lastly, there are even better the next day.
Reviewed on Dec. 09, 2010 by marisatoddbarton
Baked a full batch in a bundt pan, 325 degrees for almost and hour. (cooked until inserted knife came out clean) Cooled almost completely before turning out of pan. Ran knife around middle between cake and pan. Leveled off bottom and spread glaze over entire bottom. Flipped over and drizzled glaze over top. (Used more lemon juice in glaze than recipe called for) Turned out great and much less time consuming!
Reviewed on Aug. 12, 2010 by FACSteacher
I've been making this recipe for over a year now and we love them. Moist and sweet with a wonderful lemon flavor that's not too strong.
Reviewed on Aug. 06, 2010 by gallopinggramma
May I add that it is the glaze that gives it the final touch, so try using it next time. Also, for those of you who may have a restaurant supply near you, it is the #40 disher(scoop) that is perfect for these. Also, the # 24 is great for regular muffins.
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