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Lemon Tea Cakes

Kraft Memeber Recipe
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Makes: 8 1/2 dozen Total Time: 1 hr 30 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 1/2 cups butter (no substitutes), softened
  • 1 package (8 oz.) cream cheese, softened
  • 2 1/4 cups sugar
  • 6 eggs
  • 3 Tbsp. lemon juice
  • 2 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. grated lemon peel
  • 3 cups all purpose flour
  • Glaze
  • 5 1/4 cups confectioners' sugar
  • 1/2 cup plus 3 Tbsp. milk
  • 3 1/2 tsp. lemon extract
make it
In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Gradually add flour.

Fill greased miniature muffin cups two-thirds full.

Bake at 325°F for 10-15 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.
Notes
Average Rating  (1)
Rated  by pamela farris on 1/27/2004 i like these little tea cakes they are so full of lemon flavor and are perfect with a cup of herb tea or a glass of milk. plus they are simple to make. i would i would make more and freeze them for later use. you must be a very good cook
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