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