Lemon Tea Cakes

  • CulinaryJen originally posted this recipe in What’s for Dinner January 2007:
    Lemon Tea Cakes

    1 1/2 cups unsalted butter, softened
    8 ounces cream cheese, softened
    2 1/4 cups sugar
    6 eggs
    3 tablespoons lemon juice
    2 teaspoons lemon extract
    1 1/2 teaspoons lemon peel, grated
    3 cups all-purpose flour
    5 1/4 cups confectioner's sugar
    3/4 cup milk
    3 1/2 teaspoons lemon extract

    1. In a mixing bowl, cream the butte, cream cheese and sugar. When well blended and light in color, add in the eggs, one at a time. Beat well after each addition. Mix in the lemon juice, extract and peel. Fold in the flour, gently.
    2. Fill greased or lined muffin cups two-thirds full. Bake at 325 for 20 minutes. Remove from the pans and allow to cool on wire racks.
    3. Combine the confectioner's sugar, milk and lemon extract for the glaze. Dip the tops of each cake into the glaze, and place on waxed paper to dry.

    Yields: 24 cakes