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Bite-Size Lemon Tea Cakes


"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."
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1 h 50 m servings 195 cals
Original recipe yields 48 servings (48 tea cakes)

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
  2. 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.
  3. Pour batter into muffin tins, filling each cup 2/3 full.
  4. 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.
  5. Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
  6. Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

Nutrition Facts

Per Serving: 195 calories; 8.2 g fat; 28.9 g carbohydrates; 2.1 g protein; 44 mg cholesterol; 65 mg sodium. Full nutrition

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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 'doub...