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Moist Lemon Tea Cakes

 Moist Lemon Tea Cakes
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
102 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

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

  • 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.
  • 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.
  • In a small bowl, combine glaze ingredients. Dip tops of cakes into

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Moist Lemon Tea Cakes (continued)

Directions (continued)

  • glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.