Moist Lemon Tea Cakes
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.—Charlene Crump, Montgomery, Alabama
Ingredients
- 1-1/2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2-1/4 cups sugar
- 6 large eggs
- 3 tablespoons lemon juice
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons grated lemon zest
- 3 cups all-purpose flour
- GLAZE:
- 5-1/4 cups confectioners' sugar
- 1/2 cup plus 3 tablespoons 2% milk
- 3-1/2 teaspoons lemon extract
