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Moist Lemon Tea Cakes Recipe

Moist Lemon Tea Cakes Recipe

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 YIELD: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 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

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.

Nutritional Facts

1 each: 93 calories, 4g fat (2g saturated fat), 22mg cholesterol, 38mg sodium, 14g carbohydrate (10g sugars, 0g fiber), 1g protein .

Reviews for Moist Lemon Tea Cakes

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MY REVIEW
CARKELLEY
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."

MY REVIEW
BeatriceAnne
Reviewed Feb. 3, 2015

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

MY REVIEW
Ceege
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."

MY REVIEW
ricciolina53
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!! :)"

MY REVIEW
NewDigs
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."

MY REVIEW
lorischlecht
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
hannah4711
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
LeslieH
Reviewed Jun. 17, 2014

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

MY REVIEW
Janisbaylog
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
roknrolgrl
Reviewed Apr. 9, 2014

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

MY REVIEW
rossie46
Reviewed Apr. 9, 2014

"I CANNOT make these very often, as I cannot make myself stop. One of the best tasting little bites ever! I freeze a lot of the extras BEFORE glazing. Take them directly from the freezer, dip the top in the glaze (leftover in fridge) and it only takes a few minutes for them to thaw."

MY REVIEW
HopeJoe
Reviewed Apr. 9, 2014

"Hey these are fantastic! I love how moist and thick they are. They are perfect for a tea party, or breakfast."

MY REVIEW
jbpar
Reviewed Apr. 9, 2014 Edited Apr. 24, 2014

"We loved these!! .....to the person asking about the flour ....king Arthur is just a brand name of flour....you can use any brand name of flour. Granted, in some recipes the flour may make a difference, but in general I don't usually notice a difference."

MY REVIEW
Stamper50
Reviewed Apr. 8, 2014

"You don't have to use King Arthur flour. Use regular flour."

MY REVIEW
howieryan
Reviewed Apr. 8, 2014

"I have not made these as yet , what kind of flour can I use ? We dont have king arthur ??"

MY REVIEW
cindiak
Reviewed Sep. 14, 2013

"Very good. Nice lemon flavor and they freeze well. Cut the glaze way back-it makes too much."

MY REVIEW
mamanell
Reviewed Jul. 29, 2013

"I add two teaspoons of lemon juice to the icing. I can eat every one."

MY REVIEW
dianebelldreitzler
Reviewed Dec. 28, 2012

"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."

MY REVIEW
JLockettMillard
Reviewed Aug. 19, 2012

"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."

MY REVIEW
divajoanna
Reviewed May. 20, 2012

"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!"

MY REVIEW
joanpatricia
Reviewed Apr. 7, 2012

"very good"

MY REVIEW
Cornwall
Reviewed Jun. 21, 2011

"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"

MY REVIEW
Grammy Debbie
Reviewed May. 11, 2011

"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.?

 "

MY REVIEW
kat83
Reviewed May. 11, 2011

"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"

MY REVIEW
monica tn
Reviewed May. 2, 2011

"These tea cakes are great! They taste exactly like my lemon pound cake except with a glaze. Delicious!"

MY REVIEW
Kathleen C.
Reviewed Jan. 1, 2011

"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."

MY REVIEW
marisatoddbarton
Reviewed Dec. 9, 2010

"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!"

MY REVIEW
FACSteacher
Reviewed Aug. 12, 2010

"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."

MY REVIEW
gallopinggramma
Reviewed Aug. 6, 2010

"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."

MY REVIEW
gallopinggramma
Reviewed Aug. 6, 2010

"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!!!!"

MY REVIEW
catgurl006
Reviewed Jun. 16, 2010

"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."

MY REVIEW
cdstine
Reviewed Jan. 20, 2010

"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."

MY REVIEW
mhterp
Reviewed Jun. 8, 2009

"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!"

MY REVIEW
tincottage
Reviewed Apr. 14, 2009

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

MY REVIEW
joann1947
Reviewed Apr. 12, 2009

"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. "

MY REVIEW
RuthStew
Reviewed Mar. 24, 2009

"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"

MY REVIEW
Trish725
Reviewed Mar. 24, 2009

"I wrap up the excess and pop in the freezer! "

MY REVIEW
margectoo
Reviewed Mar. 23, 2009

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

MY REVIEW
debbie757
Reviewed Feb. 19, 2009

"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.
"

MY REVIEW
debbie757
Reviewed Feb. 19, 2009

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

MY REVIEW
misssmarty74
Reviewed Jan. 19, 2009

"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."

MY REVIEW
mullenfa@telus.net
Reviewed Jan. 16, 2009

"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"

MY REVIEW
bocciball
Reviewed Jan. 12, 2009

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

MY REVIEW
santapainter
Reviewed Jan. 12, 2009

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

santapainter"

MY REVIEW
santapainter
Reviewed Jan. 12, 2009

"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."

MY REVIEW
janetmccrthy
Reviewed Jan. 11, 2009

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

MY REVIEW
electricangel3
Reviewed Jan. 10, 2009

" 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. "

MY REVIEW
patty63
Reviewed Jan. 10, 2009

"CAN,T YOU JUST CUT RECIPE IN HALF"

MY REVIEW
Bigshelb
Reviewed Jan. 7, 2009

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

Shelby J."

MY REVIEW
mako123
Reviewed Jan. 6, 2009

" "

MY REVIEW
lizardlady
Reviewed Jan. 6, 2009

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

MY REVIEW
seeklls
Reviewed Jan. 6, 2009

"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"

MY REVIEW
lanetal
Reviewed Jan. 5, 2009

"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?"

MY REVIEW
Angela103
Reviewed Jan. 5, 2009

"Can I halve the recipe without any problems?"

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Wine Pairings

Sweet White Wine

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