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

Moist Lemon Tea Cakes Recipe

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4.5 54 42
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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


  • 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

Nutritional Facts

1 each: 93 calories, 4g fat (2g saturated fat), 22mg cholesterol, 38mg sodium, 14g carbohydrate (10g sugars, trace fiber), 1g protein


  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

Sweet White Wine

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

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Reviewed Feb. 28, 2016

"I think part of the problem is they left out 1 1/2 tsp baking powder. I started making these and thought recipe was missing something I looked up other recipes for mini lemon tea cakes and they all have baking powder. Made these with BP and they turned out great with time indicated. I also used 2 additional TBS more fresh lemon juice in cake. Glaze I used 1/2 cup lemon juice instead of milk and extract added lemon rind and a dab of cream."

Reviewed Feb. 3, 2015

"not as "lemony"as I expected, I was desappointed"

Reviewed Jan. 15, 2015

"I made a batch of these yesterday and have mixed feelings about them. I thought with all the different types of lemon called for in the recipe, they would have a more defined lemon taste. I was a bit disappointed with the flavor. Also, I baked them much longer than called for and they still came out a pale yellow color (not golden brown like I expected). I made these for a church dinner which is tonight, so I will see how the tea cakes are accepted. This is a recipe that I could take or leave. All in all, if I am making something lemon, I want to really taste "lemon". I have other recipes that I like much better."

Reviewed Jan. 13, 2015

"I made these and I found that the 10-15 minutes baking time is not enough. I kept them in for 10 more minutes and they still came out pale, although the glaze made them pretty. They were still delicious so I will make them again, but I will bake them at 350 and see what happens. They are the perfect size and so attractive on a plate!! :)"

Reviewed Jan. 12, 2015

"I just made 1/2 batch of these little Tea Cakes. I used my regular size cup cake pan and increased the temp to 350 deg. 20 minutes and my yield was 21 cakes. I filled each cupcake about 3/4 full. Without levening in the batter they did not rise real high just about level with the pan. Then I found they were pretty delicate so I actually made 1/4 recipe of glaze and took a teaspoon and dabbed about a 1/2 teaspoon of glaze on each tea cake. They still were small and just a couple of bites."

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