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.


Recipe Summary

25 mins
10 mins
1 hr 15 mins
1 hr 50 mins
48 tea cakes


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

195 calories; protein 2.1g 4% DV; carbohydrates 28.9g 9% DV; fat 8.2g 13% DV; cholesterol 43.9mg 15% DV; sodium 65.2mg 3% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
These mini muffins do remind me of tea cakes. They are dense and heavy but not dry. I halved the recipe and still got 36 mini muffins. The icing was also more than enough and I was able to 'double-dip' the little cakes. They are not the prettiest I have seen but they are tasty easy and quick to make. Read More