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Moist Lemon Tea Cakes (102)




Source of Recipe


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Moist Lemon Tea Cakes (102)

Taste of Home February/March 2002, p65
Reviews rated this recipe 4.5 of 5 stars.
Yield: 8-1/2 dozen. (102 serv.)
Prep: 30 min. Bake: 10 min./batch + cooling

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

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
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.

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.