Lemony and Delightful!

Next time you are looking for a quick and easy appetizer/dessert, give this recipe a try.  Warning: it makes more than eight dozen mini-cakes.

Lemon Tea Cakes

1-1/2 cups of butter, softened
1 package (8-ounce) of cream cheese, softened
2-1/4 cups of sugar
6 eggs
3 Tablespoons of lemon juice
2 teaspoons of lemon extract
1  teaspoon of vanilla extract
1-1/2 teaspoons of grated lemon peel
3 cups of all purpose flour

5-1/4 cups of confectioners’ sugar
1/2 cup (plus 3 Tablespoons) of milk
3-1/2 teaspoons of lemon extract

1. 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 peel. Add flour; beat just until moistened.

2. Fill greased miniature muffin cups two-thirds full. Bake at 325° 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.

3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.


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