Bite-Size Lemon Tea Cakes

Bite-Size Lemon Tea Cakes
  • 2 1/4 cups white sugar
  • 1 1/2 cups butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 6 eggs
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon extract
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • Glaze:
  • 5 1/4 cups confectioners' sugar
  • 1/2 cup 2% milk
  • 3 tablespoons 2% milk
  • 3 1/2 teaspoons lemon extract


  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
  2. Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
  3. Pour batter into muffin tins, filling each cup 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
  5. Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
  6. Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

04/05/2018
Bite-Size Lemon Tea Cakes, recipe PT15M PT1H 5 455 calories

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