Moist Lemon Tea Cakes

• Vegetarian

• Produce

  • 1 1/2 tsp Lemon peel

• Refrigerated

  • 6 Eggs

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 3 cups All-purpose flour
  • 5 1/4 cups Confectioners' sugar
  • 5 1/2 tsp Lemon extract
  • 2 1/4 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 11/16 cup 2% milk
  • 1 1/2 cups Butter
  • 1 package Cream cheese

Found on tasteofhome.com

Description

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

• Directions 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. 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. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen. Originally published as Lemon Tea Cakes in Taste of Home February/March 2002, p65 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition