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