Show Subscription Form




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

Moist Lemon Tea Cakes Recipe

Read Reviews (46)
4.85 46
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 lemon extract
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons grated lemon peel
  • 3 cups King Arthur Unbleached 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 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.

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

Reviews for Moist Lemon Tea Cakes(46)

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 9, 2014

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

MY REVIEW
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
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
Reviewed Apr. 9, 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
Reviewed Apr. 8, 2014

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT