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 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.
BLACK FOLKS SOUTHERN TEA CAKE RECIPE
What are Black folks tea cakes?An African American Southern dessert, Black folks tea cake is a sweet little biscuit. Light, airy, and sometimes compared to soda bread or pound cake. Tea cakes are a traditional African American treat that date's back to the 1600s.
Provided by Shaunda Necole
Categories Dessert
Time 22m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.
- Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.
- Mix until well blended to make the tea cake batter.
- Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.
- Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.
- Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky!
- Cut out the tea cakes with a 2 ½" up to 3″ biscuit cutter. (I used a 2 ¾" biscuit cutter.)
- Place the rounds onto a parchment paper-lined baking sheet about one inch apart. (You may need to bake more than 1 batch if all your rounds don't fit on your baking sheet.)
- Bake until light brown (but don't let them get too brown!). 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. (Tea cakes don't take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.)
- Optional: When the tea cakes are finished baking and cooling, optionally make the lemon glaze frosting by combining the powdered sugar and lemon juice.
- Mix well with a whisk to remove any lumps from the powdered sugar.
- Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake. The icing will harden in about 5 minutes.
- Optionally, garnish this Southern Black folk tea cake recipe with a sprinkle of lemon zest, then serve and enjoy!
Nutrition Facts : Calories 143 kcal, Carbohydrate 31 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 78 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
GLAZED LEMON CAKES
For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 50m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
- With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
- Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
- Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
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- Place 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer). Let the butter and 1 large egg sit out at room temperature until the butter is softened.
- 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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