A friend at work brought on little lemon tea cakes a few weeks ago, and I thought immediately that they'd be great for my daughter's preschool bake sale. She brought in the recipe, and kindly lent me her tea cake pan too. The only change I made was to add baking powder, because I wanted a lighter texture. These little beauties are addictive! My daughters chowed them down like grapes, so though the recipe made 108, yes, that's right 108 cakes, they're really not that much! But I've pared it down by 1/3, to keep it manageable. If you'd like, you can find the original recipe here.
Lemon Tea Cakes
from Taste of Home magazine Feb-March 2002,
a recipe from Charlene Crump of Montgomery, Alabama
Makes six dozen
1 cup butter, softened
1 cup butter, softened
5 1/2 oz cream cheese
1 1/2 cups sugar
4 eggs
2 tbsp lemon juice
11/2 tsp lemon extract
1 tsp lemon zest
2 cups flour (10 oz)
2 tsp baking powder
Preheat oven at 325 degrees, and prepare all the mini muffin tins or tea cake pans you have! I used baking spray with flour. And I only had two 12-cup mini muffin pans and the tea cake mold which makes 30. So I made it in batches, without any problem.
Sift the flour with the baking powder. Cream the butter, cream cheese and sugar until fluffy. Add the eggs one at a time, beating well after each one. Add the lemon juice, lemon and vanilla extracts and lemon zest. Fold in the flour (I found it easier to do a third at a time) until just combined.
Fill mini-muffin tins about two-thirds full (about 1 heaping teaspoon). Bake at 325° for 10-15 minutes or so. Cool for 5 minutes before removing from pans to wire racks.
Meanwhile prepare a glaze: 3 cups confectioner's sugar, 1/4 milk, 2 tsp lemon extract.
Sift the flour with the baking powder. Cream the butter, cream cheese and sugar until fluffy. Add the eggs one at a time, beating well after each one. Add the lemon juice, lemon and vanilla extracts and lemon zest. Fold in the flour (I found it easier to do a third at a time) until just combined.
Fill mini-muffin tins about two-thirds full (about 1 heaping teaspoon). Bake at 325° for 10-15 minutes or so. Cool for 5 minutes before removing from pans to wire racks.
Meanwhile prepare a glaze: 3 cups confectioner's sugar, 1/4 milk, 2 tsp lemon extract.
When the cakes are cool, dip the tops in the glaze, and let it set for five minutes or so.
