Lemony Tea Cakes

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I made this recipe for a company event and based on tremendous positive feedback from both my daughter and the staff, I think I will be making these quite often. Time to get a second mini-muffin pan!

Ingredients

• 1 ½ cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 ¼ cups sugar
• 6 eggs
• 3 tablespoons lemon juice
• 2 tablespoons lemon extract
• 1 teaspoon vanilla extract
• 2 teaspoons grated lemon peel
• 3 cups all-purpose flour, sifted

Lemon Glaze

• 5 cups confectioners’ sugar
• ½ cup milk
• 3 tablespoons lemon extract

Directions

1. 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.
2. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 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.
3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Makes 80-90 tea cakes.

This is an adapted version originally published as Lemon Tea Cakes in Taste of Home February/March 2002, p65