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| Bite-Size Lemon Tea Cakes |
"These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu."
Ingredients :
- 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
Instructions :
| Prep : 25M | Cook : 48M | Ready in : 1H50M |
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- 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.
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