Lemon Tea Cakes
CATEGORIES
INGREDIENTS
  • 1 1/2 c. butter, softened
  • 1 8 oz. pkg. cream cheese, softened
  • 2 1/4 c. sugar
  • 6 eggs
  • 3 Tbl. lemon juice
  • 2 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. grated lemon peel
  • 3 c. all purpose flour
  • Glaze
  • 5 1/4 c. confectioners sugar
  • 1/2 c. plus 3 Tbl. milk
  • 3 1/2 tsp. lemon extract
DIRECTIONS
  1. Cream butter, cream cheese, and sugar until fluffy. Add eggs one (1) at a time beating well after each. Beat in lemon juice, lemon extract, and lemon peel. Add flour and beat just until well moistened.
  2. Grease mini muffin pans, fill 2/3 full with batter. Bake at 325* for 10 to 15 minutes or till toothpick comes out clean. Cool in pan 5 minutes, then remove and cool on rack.
  3. Combine glaze ingredients. When cakes are completely cool, dip tops of cakes in glaze. Place on wax paper to dry