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Bite-Size Lemon Tea Cakes
Bite-Size Lemon Tea Cakes
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
110 minutes
Irresistible lemon-glazed tea cakes, perfect for Easter dessert.
Ingredients:
  • 2.25 cups white sugar
  • 1.5 cups butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon extract
  • 1.5 teaspoons lemon zest
  • 5.25 cups confectioners' sugar
  • 0.5 cup 2% milk
  • 3 tablespoons 2% milk
  • 3.5 teaspoons lemon extract
Instructions:
  • 1. Preheat your oven to a toasty 325 degrees F (165 degrees C) and generously grease 2 mini muffin tins.
  • In a large bowl, mix together white sugar, butter, and cream cheese until light and fluffy using an electric mixer. Slowly add eggs one at a time, mixing well after each addition. Stir in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Gently fold in the flour until just combined.
  • Fill muffin tins with batter, leaving a 2/3 space at the top of each cup.
  • Bake in the preheated oven for 10 to 15 minutes until a toothpick inserted near the center comes out clean. Allow to cool for 5 minutes, then transfer to wire racks to cool completely, around 10 minutes.
  • Combine confectioners' sugar, a precise amount of milk, and a generous splash of lemon extract in a bowl and whisk until a delicious glaze forms.
  • Dip the cake tops into the glaze, then let them sit on wire racks for at least 1 hour until the glaze sets.

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