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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 cup butter
1 3/4 cups sugar
2 large eggs
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
3/4 cup plus 2 tbsp buttermilk
3/4 cup plus 2 tbsp confectioners’ sugar
2 tbsp fresh lemon juice
Preheat oven to 350. Lightly grease mini-muffin pans.
In large bowl and using electric mixer, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.
In medium bowl, combine flour, baking soda, and cream of tartar. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Spoon batter into mini-muffin pans, filling 3/4 full. Bake 15 to 18 minutes or until done. Immediately remove tea cakes to wire racks to cool. In small bowl, combine confectioners’ sugar and lemon juice. Brush cooled tea cakes with lemon glaze.
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LEMON GLAZED MINIATURE TEA CAKES
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 cup butter
1 3/4 cups sugar
2 large eggs
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
3/4 cup plus 2 tbsp buttermilk
3/4 cup plus 2 tbsp confectioners’ sugar
2 tbsp fresh lemon juice
Preheat oven to 350. Lightly grease mini-muffin pans.
In large bowl and using electric mixer, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.
In medium bowl, combine flour, baking soda, and cream of tartar. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Spoon batter into mini-muffin pans, filling 3/4 full. Bake 15 to 18 minutes or until done. Immediately remove tea cakes to wire racks to cool. In small bowl, combine confectioners’ sugar and lemon juice. Brush cooled tea cakes with lemon glaze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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