Moist Lemon Tea Cakes Recipe

Reviewed on Dec. 28, 2012 by dianebelldreitzler

My in-laws love these so much I have to bring them to every family function. Do not worry that the recipe makes "too many" they freeze really well. Just drop what you don't need in a Ziploc and put in the freezer. Microwave one or two for about 12 seconds and they are perfect for a cup of coffee or tea.

Reviewed on Aug. 19, 2012 by JLockettMillard

I have made these little cakes many times and served them when I did a little catering. They are a big hit and I have had many requests to make them again and again. They freeze very well.

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.

Reviewed on Aug. 06, 2010 by gallopinggramma

I have made this recipe in Illinois, North Dakota and Arizona. I keep mini muffin pans in all three places because I KNOW I will have to make them to keep everybody happy. I use fresh lemon juice from the lemons from our neighbors tree!!!!! I can't brag enough about them!!!!

Reviewed on Jun. 16, 2010 by catgurl006

These little cakes make me want to have a tea party! I made 1/3 of the recipe using a tea cake/candy tin. It yielded about 30 or so and had to send most of the batch to work with my fiance so I wouldn't devour them all myself. They are a dense cake but the flavor is very light and the glaze adds just a touch of sweetness. I will cut back the amount of glaze I make next time as I had quite a bit left over.

Reviewed on Jan. 20, 2010 by cdstine

They were so moist I didn't make the glaze. As I didn't include the lemon zest, they were not as "lemony" as they should have been, but all 130 that made it to work were gone in short order. I received compliments all day long.

Reviewed on Jun. 08, 2009 by mhterp

I've gotten 130-144 every time.  Are you using the mini muffin pans?  Wonder why the difference? hmmm.  They were delicious.  Can't keep them around!

Reviewed on Apr. 14, 2009 by tincottage

I wonder if they are really supposed to be cookies, like traditional southern "tea cakes" are. More like a shortbread.

Reviewed on Apr. 12, 2009 by joann1947

I just tried this recipe and was rather disappointed in the outcome. I cut the recipe in half because I didn't need that many cakes and ended up with 3-1/2 dozen, which was perfect.  I did use little muffin tins and baked them at the recommended 325 degrees, but even after 18 minutes in the oven they weren't getting browned like in the photo.  The cakes looked okay although very pale, but the texture was very dense.  The recipe doesn't call for any leavening like baking soda or baking powder, so I'm wondering if that is why they were so heavy.  Also, it was good that I decided to decrease the amount of glaze.  I cut the amount to a quarter of the recipe and even had some left over.  A half would have been too much.  I didn't find them to be delicious, just okay and probably won't make them again.  The picture made them look so appealing and light.  They certainly didn't "melt in your mouth" as another person posted.

Reviewed on Mar. 24, 2009 by RuthStew

Re:Lemon Tea Cakes

I, too, would like to know if these can be baked regular size muffin pans. What changes baking time, temperature?

Ruth

Reviewed on Mar. 24, 2009 by Trish725

I wrap up the excess and pop in the freezer! 

Reviewed on Mar. 23, 2009 by margectoo

Can this recipe be adapted for something larger than miniature muffin cups? margectoo

Reviewed on Feb. 19, 2009 by debbie757

I have made this recipe often and they come out great.  I'm not sure they would keep for 2 weeks.  I've had them sit around the house for 4 or 5 days and they are still quite moist, not sure about 2 weeks though.

Reviewed on Feb. 19, 2009 by debbie757

I halve this recipe often and it comes out perfect everytime.

Reviewed on Jan. 23, 2009 by desertpearl

Reviewed on Jan. 19, 2009 by misssmarty74

I made these for the staff appreciation at my sons school. They were a hit. I didn't get 8 1/2 dz though, more like 7 and some of them were pretty small.

Reviewed on Jan. 16, 2009 by mullenfa@telus.net

When I made these little beauties , I was disappointed in the yield. I used a mini pan and only got five and a half dozen

Reviewed on Jan. 12, 2009 by bocciball

I made them this weekend. I was a little disappointed.They were more like a cheesecake than a cupcake.

Reviewed on Jan. 12, 2009 by santapainter

Note: make that a FRIEND from Japan - not a fiend. Sorry.

santapainter

Reviewed on Jan. 12, 2009 by santapainter

I made these for a friends family meal after a death in their family. Everyone loved them. (I made regular cupcakes and adjusted the cooking time). Also shared recipe with my family and friends. A fiend from Japan e-mailed back that she had ingredients on hand was going to make 'now'.

The texture & smoothness of these cakes is so cool and refreshing. They just melt in your mouth.

Thanks for this 'keeper' recipe.

Reviewed on Jan. 11, 2009 by janetmccrthy

Theseare wonderful, I took all to a church function and I came home with empty plates.

Reviewed on Jan. 10, 2009 by electricangel3

 You could do half, or even thirds if you have good measuring spoons.  If you were to try doing a bundt cake instead, you'd have to adjust cooking time for sure.  I've changed rolls into bread, muffins into quick bread and vice versa, but haven't personally attempted a bundt cake.  I would look at a box mix or cook book for an idea of how different time is from cupcakes to a cake for a starting point and then just keep an eye on it.

Reviewed on Jan. 10, 2009 by patty63

CAN,T YOU JUST CUT RECIPE IN HALF

Reviewed on Jan. 07, 2009 by Bigshelb

I also would like a smaller portion 8 1/2 doz. is alot of cupcakes for 4 people to eat.

Shelby J.

Reviewed on Jan. 06, 2009 by mako123

Reviewed on Jan. 06, 2009 by lizardlady

Rather a large batch for 2 people. Can this be halved, or even less than that? Please help with a reply.

Reviewed on Jan. 06, 2009 by seeklls

Is it possible to turn this into a bundt cake recipe? Please let me know as there are only 2 of us at home. seeklaurel

Reviewed on Jan. 05, 2009 by lanetal

I would love to make this recipe to send to a friend who is in Iraq, as he loves lemon anything! How would these keep for the 2 weeks it takes to get to him?

Reviewed on Jan. 05, 2009 by Angela103

Can I halve the recipe without any problems?