Lemon Tea Cakes
Recipe from Family Circle

Cream cheese gives these lemony cupcakes a denser texture than other cakes. Lightly glazed with a lemon icing, they make a sweet-tart addition to a picnic basket.


Lemon Tea Cakes

by 10  people

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Servings: 28 servings
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Cake, Christmas Cake, Easter Cakes, Father's Day, Frosting and Filling, Lemon Cake, Lunch Desserts, Mother's Day, New Year's, Special Occasions, Summer Picnics

 
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Ingredients
  • 1-1/2 cup (3 sticks)
    unsalted butter, softened
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  • 8 ounces
    cream cheese, softened
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  • 2-1/4 cups
    granulated sugar
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  • 5 
    eggs
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  • 3 tablespoons
    lemon juice
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  • 2 teaspoons
    lemon extract
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  • 1-1/2 teaspoons
    grated lemon peel
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  • 2-1/2 cups
    all-purpose flour
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  • 1-1/2 teaspoons
    baking powder
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  • 1/4 teaspoon
    salt
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  •  
    Glaze:
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  • 2-1/2 cups
    confectioners' sugar
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  • 1/3 cup
    milk
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  • 1-3/4 teaspoons
    lemon extract
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Directions
1.
Heat oven to 325 degrees F. Coat three 12-cup muffin pans with nonstick cooking spray and set aside.
2.
With mixer on medium speed, beat butter, cream cheese and sugar in bowl until fluffy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, extract and lemon peel.
3.
On low speed, beat in flour, baking powder and salt. Fill each muffin cup with about 1/3 cup of batter for a total of 28. Bake at 325 degrees F for 23 to 25 minutes or until toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans to wire rack and cool completely.
4.
Glaze: In medium-size bowl, blend confectioners' sugar, milk and lemon extract until smooth. Dip top of each cake in glaze; place on waxed paper to dry.
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