Moist Lemon Tea Cakes Recipe
Moist Lemon Tea Cakes Recipe photo by Taste of Home

Moist Lemon Tea Cakes Recipe

Publisher Photo
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.—Charlene Crump, Montgomery, Alabama
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:102 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 102 servings

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 McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Lemon Extract

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.

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.
Originally published as Lemon Tea Cakes in Taste of Home February/March 2002, p65

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Moist Lemon Tea Cakes

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 3, 2014

"These are so good! The glaze recipe makes more glaze than you could possibly use unless you triple or quadroupled the tea cake recipe. The tea cakes are delicious on their own without the glaze too. The batter was a little thicker than I expected, so it was a little messy getting it into the mini muffin spots, but other than that, it was easy to make and very, very good."

MY REVIEW
Reviewed Jun. 22, 2014

"They are so good and the glaze is not needed. I don't care for overly sweet . I made half the recipe and only 1 cup of sugar. YUMMY"

MY REVIEW
Reviewed Jun. 17, 2014

"Has anyone tried to make these using mini muffin paper liners?"

MY REVIEW
Reviewed Apr. 29, 2014

"These are absolutely delicious and are a treat for my family. I made half the recipe to test how they turned out. The 10-15 minutes at 325 degrees (gas oven) did not bake them sufficiently as they were still raw inside - did anyone else have this problem? I baked another batch close to 25 minutes to get them to look like the picture. Did anyone else experience this? The half recipe made about 54 tea cakes. Also, even cutting the glaze recipe in half resulted in too much glaze.. I intend to keep making these as they are a wonderful addition for parties and family get-togethers. If anyone has any advice as to the baking problem, please contact me online."

MY REVIEW
Reviewed Apr. 9, 2014

"absolutely delicious....makes alot...these are so tender and flavorful!!"

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