Lemon Teacakes recipe


  • 1 1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 1/4 cups sugar
  • 6 eggs
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons grated lemon peel
  • 3 cups all-purpose flour
  • 1 cup butter, softened
  • 6 cups confectioners'' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 4 to 6 tablespoons heavy whipping cream
  • Yellow food color if desired

Cooking Instructions

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.

Fill greased miniature muffin cups half-full for biscuits (or two-thirds full for cakes). Bake at 325° for 8-12 minutes (or 10-15 minutes for the fuller ones) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the butter, confectioners'' sugar, lemon juice, peel and enough cream to achieve desired spreading consistency.

Add food coloring if desired. Dip tops of cakes into icing; place on waxed paper to dry.

12 Mar 2011     1129 views     NON-Vegetarian       Bakeries > Cakes

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