Moist Lemon Tea Cakes (102)
Source of Recipe
.
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.
|
|