Beks Lemon Meringue Tea Cakes Recipes

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BITE-SIZE LEMON TEA CAKES



Bite-Size Lemon Tea Cakes image

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.

Provided by Firebal

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 48

Number Of Ingredients 13

2 ¼ cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
6 eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 ½ teaspoons lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
5 ¼ cups confectioners' sugar
½ cup 2% milk
3 tablespoons 2% milk
3 ½ teaspoons lemon extract

Steps:

  • 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.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 28.9 g, Cholesterol 43.9 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 65.2 mg, Sugar 22.5 g

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