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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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 zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 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.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
BITE-SIZE LEMON TEA CAKES
These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.
Provided by Firebal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
- Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
- Pour batter into muffin tins, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
- Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
- Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 28.9 g, Cholesterol 43.9 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 65.2 mg, Sugar 22.5 g
LEMON ROSEMARY TEA CAKE
Make and share this Lemon Rosemary Tea Cake recipe from Food.com.
Provided by FLKeysJen
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Lightly oil a 9x5 inch loaf pan.
- Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
- In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
- Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
- Spread mixture in the prepared pan.
- Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
- To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
- Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
- Serve in slices.
Nutrition Facts : Calories 363.9, Fat 10.8, SaturatedFat 1.8, Cholesterol 53.8, Sodium 183.5, Carbohydrate 62, Fiber 1, Sugar 37.4, Protein 5.6
TEA CAKES
My husband's great-grandmother's tea cake recipe.
Provided by BeckyL
Categories Desserts Cookies Drop Cookie Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
- Bake in preheated oven until lightly browned, 5 to 10 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g
LEMON TEA COOKIES
Make and share this Lemon Tea Cookies recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 2h50m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
- Stir in flour until dough forms.
- Cover; refrigerate 30 minutes
- Heat oven to 350°F Shape dough into 1" balls.
- Place balls 2" apart. Press thumb into center of each ball to make indentation.
- Bake 8 to 10 minutes or until golden brown.
- Remove to cooling racks and cool completely, about 30 minutes.
- In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
- Cool about 15 minutes.
- Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.
SOUTHERN TEA CAKES
These are easy and addictive Southern baked treats slightly sweetened with faint notes of nutmeg, vanilla, and lemon zest. So easy to make yet fancy and tasty. These decadent treats certainly beg for a cup of coffee or tea!Makes 26-30 tea cakes
Provided by Imma
Categories Snack
Time 1h40m
Number Of Ingredients 12
Steps:
- Whisk together the flour, baking powder, baking soda, salt, lemon zest, and nutmeg in a large mixing bowl. Make a well at the center of the bowl and set it aside.
- In a separate medium bowl, cream together sugar and butter until smooth. Then add in the eggs, buttermilk, vanilla, and almond extract. Mix together until all the wet ingredients are thoroughly combined.
- Gradually add the dry ingredients into the wet ingredients and mix until it forms into a soft dough.
- Put the dough on a smooth, floured surface and divide it into two. Roll each dough ball into a disc, cover them with plastic wrap, and place them in the refrigerator for one hour. This gives the flour and gluten some time to rest and firm up before baking. The cookies won't hold their shape if the dough is not chilled.
- Preheat oven to 350℉/177℃. Line a large baking sheet with parchment paper, spray the surface of parchment paper with cooking spray and set aside.
- Remove dough from the fridge and plastic wrap, then place dough on the floured surface and roll it out to ¼-inch thick. Use a 2-inch round cookie cutter or a glass to cut out the tea cakes, and place them out on a prepared baking sheet about an inch apart.
- Bake for 8-10 minutes until the bottoms are slightly browned.
- Remove the tea cakes from the oven, and place them on a cooling rack until they are cool.
Nutrition Facts : ServingSize 1 tea cake, Calories 128 kcal, Carbohydrate 20 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 118 mg, Sugar 9 g
LEMON TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
- For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.
LEMON TEA CAKES
Provided by Patricia Wells
Categories Dessert Bake Picnic Lemon Summer Chill Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 3-inch (8-cm) madeleines
Number Of Ingredients 6
Steps:
- Place the eggs and sugar in a large bowl; then, using a whisk or an electric mixer, beat until lemon colored. Add the zest. Fold in the flour, then 3/4 cup melted butter.
- Refrigerate the batter, covered, for 1 hour.
- Preheat the oven to 375°F(190°C.)
- Butter the madeleine tins; then spoon in the batter, filling each well about three-fourths full. Bake 10 to 12 minutes, or until the madeleines are golden brown.
- Remove the madeleines from their tins as soon as they're baked, and cool them on a wire rack. (Note: Wash the tins immediately with a stiff brush and hot water but no detergent so that they retain their seasoning.) The madeleines are best eaten as soon as they've cooled. They may, however, be stored for several days in an airtight container.
LEMON TEA CAKES
Lemon perfection! These are light and fresh tasting cookies. The perfect complement to your afternoon tea or a lovely evening treat. Lemonade Kool-Aid makes the cookie sweet but tart. Make sure you let the cookies completely cool before dipping into the sugar mix. They are fragile and will crumble if still warm.
Provided by Stephanie Van Den Berg
Categories Cookies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Cream together butter and sugar. Add lemon extract and zest.
- 3. Add flour and salt.
- 4. Refrigerate dough for 30 minutes.
- 5. Roll dough into small quarter-sized balls. Place on baking sheet and bake for 10 minutes until bottoms are golden.
- 6. Transfer to cooling rack to cool for 3-4 minutes.
- 7. Combine super fine sugar and Kool-Aid packet in a bowl and mix thoroughly.
- 8. Roll slightly warm cookies in sugar mixture and return to cooling rack. After tea cakes are cool, roll in sugar mix again before storing in airtight container.
- 9. *Superfine sugar can be found in the baking aisle and may be called bakers sugar OR in the area with bar mixers. Typically it is used to sweeten iced tea because it melts so quickly. It can be found in the beverage area of your local GFS Marketplace.
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- Put the 2 cups sugar and the lemon zest in a bowl and rub it between your fingers to release all the lemon oil into the sugar.
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- Finely grate the zest of 1 medium lemon, then juice the lemon until you have 1 teaspoon juice. Place 1 1/2 cups all-purpose flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.
- Add 3/4 cup granulated sugar to the butter and beat with the paddle attachment on medium-high speed until fluffy and smooth, 3 to 4 minutes. Add the egg, lemon zest, lemon juice, and 1 teaspoon vanilla extract, and beat on medium speed until well incorporated. Reduce the mixer speed to low and add the flour mixture in 3 additions, beating well after each addition to incorporate.
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- Pour mixture into prepared pan. Bake in a moderate oven at 180 degrees celsius for about 50 minutes or until a skewer inserted into middle of cake comes out clean.
- Combine extra sugar and lemon juice in a small jug. Pour over cake in pan and stand for a further 15 minutes. Turn cake onto a wire rack. Serve cake warm.
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