Lime Glazed Citrus Tea Cakes Recipes

LIME TEA CAKES

Lime Tea Cakes image

These tea cakes are great for many reasons. They're simple, make great year-around gifts, or a great dessert for a dinner. They would also make a great hostess gift. And...they're easy because the base is an angel food cake mix!

Provided by Redneck Epicurean

Categories Dessert

Time 1h5m

Yield 9 mini-loaves

Number Of Ingredients 10

Ingredients

1 (16 ounce) angel food cake mix
1 teaspoon lime zest
1/2 cup lime juice
2 large eggs
1/4 cup milk
1/2 cup sugar
1/2 cup lime juice
1/2 teaspoon lime zest
2 cups powdered sugar
3 tablespoons lime juice

Steps:

Preheat the oven to 350 degrees.
Beat the cake ingredients together for three minutes. Pour into 9 mini-loaf pans (or you could use a large Bundt pan) sprayed with non-stick spray. Bake 25 min (mini loaf pans) or until a toothpick comes out clean. Cool in pans on a wire rack.
In a small saucepan, stir together the syrup ingredients over medium low heat.
Remove the cakes from the pan and place upside down on the wire rack with a pan underneath to catch any syrup. Poke holes in the bottoms with a skewer and drizzle on the syrup.
Cool cakes completely and turn right-side up.
Stir together the glaze ingredients and glaze cakes when completely cooled. Gift wrap in plastic and tie with a bow or store in an air-tight container.

Nutrition Facts : Calories 363.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 48, Sodium 391.2, Carbohydrate 83.7, Fiber 0.3, Sugar 60.1, Protein 6.2

MOIST LEMON TEA CAKES

Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

Ingredients

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
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

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.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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