Lemon Tea Cakes

Yesterday and today I've been baking and making holiday goodies.  One thing I am not making for Christmas but will make later on this Spring is Lemon Tea Cakes.  I AM however making regular, original Russian Tea Cakes (also known as Mexican Wedding Cakes) and I have my Peppermint Tea Cakes DONE and packaged as of last night (recipe and photos to come).  In the meantime, enjoy this lemon version made in mini muffin tins, and slip it into your files to make in a few weeks!

Lemon Tea Cakes

1 1/2 c butter
1 8 oz. pkg. cream cheese
2 1/4 c sugar
6 eggs
3 T lemon juice
2 t lemon extract
1 t vanilla
1 1/2 t grated lemon peel
3 c flour

5 1/4 c powdered sugar
1/2 c plus 3 T milk
3 1/2 t lemon extract

Cream butter, cream cheese and sugar.  Add eggs one at a time and beat well.  Beat in the lemon juice, extracts and lemon peel.  Gradually add flour.  Fill greased mini muffin tins and bake at 325 degrees for 10-15 minutes.  Cool 5 minutes, remove from pans.  In a bowl, combine the glaze ingredients.  Dip the tops of each cake into the glaze.  Place on waxed paper to dry.  Makes 8 dozen.Print Friendly and PDF