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.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 195 Calories

Ingredients

• 6 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3 tablespoons lemon juice
• 1 (8 ounce) package cream cheese, softened
• 2 ¼ cups white sugar
• 1 ½ cups butter, softened
• 1 ½ teaspoons lemon zest
• 2 teaspoons lemon extract
• ½ cup 2% milk
• 3 tablespoons 2% milk
• 5 ¼ cups confectioners' sugar
• 3 ½ teaspoons lemon extract

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.

Step 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.

Step 3

Pour batter into muffin tins, filling each cup 2/3 full.

Step 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.

Step 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.

Step 6

Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.