Thursday, November 10, 2011

Lemon Tea Cakes

I know these were a favorite. Just ignore the amount of butter and cream cheese that goes into them and ENJOY!


1 ½ c. butter, softened

1 package (8 oz.) cream cheese, softened

2 ¼ c. sugar

6 eggs

3 T. lemon juice

2 t. lemon extract

1 t. vanilla extract

1 ½ t. grated lemon peel

3 c. flour

Glaze:

5 ¼ c. confectioner’s sugar

½ c. plus 3 T. milk

3 ½ t. lemon extract

(I usually cut the glaze in half, you don’t need this much)

In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating after each addition. Beat in the lemon juice, extracts, and lemon peel. Gradually add flour.

Fill greased miniature muffin tins two-thirds full. Bake at 325 degrees for 10-15 minutes or until cakes pull away from sides of cups. Cool for 5 minutes before removing from pans to wire races to cool completely. IN a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

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