Bite-Size Lemon Tea Cakes
Ingredients
- 2 ¼ cups white sugar
- 1 ½ cups butter, softened
- 1 (8 ounce) package cream cheese, softened
- 6 eggs
- 3 tablespoons lemon juice
- 2 teaspoons lemon extract
- 1 ½ teaspoons lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 5 ¼ cups confectioners' sugar
- ½ cup 2% milk
- 3 tablespoons 2% milk
- 3 ½ teaspoons lemon extract
Shop ingredients
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Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
- 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.
- Pour batter into muffin tins, filling each cup 2/3 full.
- 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.
- Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
- Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.
Source
Original recipe: View Original