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    Lemon Tea Cakes


    Source of Recipe


    taste of home

    List of Ingredients




    1 1/2 cups butter
    8 ounces cream cheese, softened
    2 1/4 cups sugar
    6 large eggs
    3 tablespoons lemon juice
    2 teaspoons lemon extract
    1 teaspoon vanilla
    1 1/2 teaspoons grated lemon peel
    3 cups flour

    GLAZE:
    5 1/4 cups powdered sugar
    1/2 cup milk
    3 tablespoons milk
    3 1/2 teaspoons lemon extract

    Recipe



    In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Gradually add flour. Fill greased miniature muffin cups two-thirds full. Bake at 325ºF for 10-15 minutes or until cakes pull away from sides of cups. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine confectioners sugar, milk and lemon extract. Dip tops of cakes into glaze ingredients; place on waxed paper to dry.

 

 

 

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