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| Bite-Size Lemon Tea Cakes |
"These chew-sized desserts are so delicious and addictive... You cannot eat simply one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu."
Ingredients :
- 2 1/4 cups white sugar
- 1 half of cups butter, softened
- 1 (8 ounce) package cream cheese, softened
- 6 eggs
- 3 tablespoons lemon juice
- 2 teaspoons lemon extract
- 1 1/2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-motive flour
- Glaze:
- five 1/four cups confectioners' sugar
- half cup 2% milk
- three tablespoons 2% milk
- three half of teaspoons lemon extract
Instructions :
| Prep : 25M | Cook : 48M | Ready in : 1H50M |
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- Preheat oven to 325 stages F (165 degrees C). Grease 2 mini muffin tins.
- Combine white sugar, butter, and cream cheese in a massive bowl; beat with an electric mixer until mild and fluffy. Add eggs separately, beating properly after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat till batter is simply moistened.
- Pour batter into muffin tins, filling every cup 2/3 full.
- Bake inside the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for five minutes. Transfer to twine racks to chill absolutely, approximately 10 mins.
- Whisk confectioners' sugar, half of cup plus 3 tablespoons milk, and three half teaspoons lemon extract together in a bowl to make glaze.
- Dip tops of cakes inside the glaze; location cakes at the twine racks until glaze is about, at least 1 hour.
Notes :
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