Moist Lemon Tea Cakes Recipe

Moist Lemon Tea Cakes RecipePhoto by: Taste of Home Moist Lemon Tea Cakes Recipe Rating 5

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."

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Moist Lemon Tea Cakes Recipe
  • Prep: 30 min. Bake: 10 min./batch + cooling
  • Yield: 102 Servings
30 10 40

Ingredients

  • 1-1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2-1/4 cups sugar
  • 6 eggs
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons grated lemon peel
  • 3 cups all-purpose flour
  • GLAZE:
  • 5-1/4 cups confectioners' sugar
  • 1/2 cup plus 3 tablespoons 2% milk
  • 3-1/2 teaspoons lemon extract

Directions

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened.
  • Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.

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.

Taste of Home

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Reviews for Moist Lemon Tea Cakes (36)

Moist Lemon Tea Cakes Recipe

Moist Lemon Tea Cakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


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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