Bite Size Lemon Tea Cakes Recipes

MOIST LEMON TEA CAKES

Steps:

• 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 zest. 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 in 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.

SOUTHERN TEA CAKES

Steps:

• Whisk together the flour, baking powder, baking soda, salt, lemon zest, and nutmeg in a large mixing bowl. Make a well at the center of the bowl and set it aside.
• In a separate medium bowl, cream together sugar and butter until smooth. Then add in the eggs, buttermilk, vanilla, and almond extract. Mix together until all the wet ingredients are thoroughly combined.
• Gradually add the dry ingredients into the wet ingredients and mix until it forms into a soft dough.
• Put the dough on a smooth, floured surface and divide it into two. Roll each dough ball into a disc, cover them with plastic wrap, and place them in the refrigerator for one hour. This gives the flour and gluten some time to rest and firm up before baking. The cookies won't hold their shape if the dough is not chilled.
• Preheat oven to 350℉/177℃. Line a large baking sheet with parchment paper, spray the surface of parchment paper with cooking spray and set aside.
• Remove dough from the fridge and plastic wrap, then place dough on the floured surface and roll it out to ¼-inch thick. Use a 2-inch round cookie cutter or a glass to cut out the tea cakes, and place them out on a prepared baking sheet about an inch apart.
• Bake for 8-10 minutes until the bottoms are slightly browned.
• Remove the tea cakes from the oven, and place them on a cooling rack until they are cool.

BITE-SIZE LEMON TEA CAKES

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.