Moist Lemon Tea Cakes

April 10, 2015

Our favourite day of the week - snack day Wednesday. Today’s snack brought to you by Callum and Pantone 7401U. We are feeling so nice today we have decided to share this deliciousness with you.
You can also find this recipe and many more in our “Naughty & Nice” snack day recipe book. Contact us to find out more.

Purely Moist Lemon Tea Cakes

Tea Cakes
 11/2cups butter, softened
 250g cream cheese, softened
 21/4 cups sugar
6 eggs
 3 tbsp lemon juice
 2 tsp pure lemon extract
 1 tsp vanilla extract
 11/2 tsp grated lemon zest
 3 cups all-purpose flour

 51/4 cups confectioners’ sugar
 3/4 cup low fat milk
 31/2 tsp lemon extract

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. 
Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened.

Fill greased miniature muffin cups two-thirds full. Bake at 165°C for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.