I have a fantastic recipe for you today!!! (One of my secret recipes, but you won't tell, will you?) This recipe is similar to my Pink Coconut Teacakes and is like a mini pound cake in texture. It is so moist and comes out perfect every time. My favorite thing about these cakes is that you can use your little cake molds that you haven't been using because you can't find a cake recipe that won't stick! You know, those little petits fours molds that are stuck in the back of your cabinet? Well, pull them out, dust them off, and use them for your next tea or shower!
This is the pan I used and it comes from Pampered Chef. Unfortunately, I don't think they sell it anymore, but you can always check out Ebay. It is called Silicone Floral Cupcake Pan. There are other pans out there, even at Walmart, that you can use such as the mini bundt pans.
These cakes come out so perfect that people will think you bought them at a bakery! You could buy some individual cake boxes and use them for party favors!
Luscious Lemon Tea Cakes
recipe adapted from here
1 1/2 cups butter, softened (3 sticks)
1 Pkg (8oz) cream cheese, softened
2 1/4 cups sugar
3 tbsp lemon juice
2 tsp vanilla extract
zest of 3 lemons
3 cups AP flour
5 cups powdered sugar
5 tbsp lemon juice plus 4 tbsp water
food coloring if desired
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, vanilla extract and lemon zest. Add flour and beat until just combined.
Fill greased muffin cups 2/3 full. (I used Pam Baking spray) Bake at 325 degrees for 25 minutes or until center of cakes spring back when touched. Cool for 5 minutes before removing from pans to wire racks to cool.
In another bowl, combine glaze ingredients.
Holding on to bottom of cakes, dip all but bottom of cakes into glaze. Set aside to let glaze set.
Makes 36 muffin size cakes.