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Lemon Tea Cakes

Lemon Tea Cakes

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
Fill greased miniature muffin cups two-thirds full.
3
Bake at 325°F for 10-15 minutes before removing from pans to wire racks to cool completely.
4
In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
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