LEMON-LIME TEA CAKES
These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
- Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
- With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.
Nutrition Facts : Calories 205 g, Fat 9 g, Protein 2 g
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.
LIME TEA CAKES
These tea cakes are great for many reasons. They're simple, make great year-around gifts, or a great dessert for a dinner. They would also make a great hostess gift. And...they're easy because the base is an angel food cake mix!
Provided by Redneck Epicurean
Categories Dessert
Time 1h5m
Yield 9 mini-loaves
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Beat the cake ingredients together for three minutes. Pour into 9 mini-loaf pans (or you could use a large Bundt pan) sprayed with non-stick spray. Bake 25 min (mini loaf pans) or until a toothpick comes out clean. Cool in pans on a wire rack.
- In a small saucepan, stir together the syrup ingredients over medium low heat.
- Remove the cakes from the pan and place upside down on the wire rack with a pan underneath to catch any syrup. Poke holes in the bottoms with a skewer and drizzle on the syrup.
- Cool cakes completely and turn right-side up.
- Stir together the glaze ingredients and glaze cakes when completely cooled. Gift wrap in plastic and tie with a bow or store in an air-tight container.
Nutrition Facts : Calories 363.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 48, Sodium 391.2, Carbohydrate 83.7, Fiber 0.3, Sugar 60.1, Protein 6.2
LIME-GLAZED CITRUS TEA CAKES
(adapted from "You Made That Dessert?") Light moist loaf cake with lemon, orange and tangy lime, drizzled with a lime glaze.
Provided by Pebbles
Categories Dessert
Time 1h
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly spray two 4x8 loaf pans with non stick cooking spray.
- In medium bowl, whisk together flour, baking powder, salt and baking soda.
- In separate bowl, using electric mixer on medium-high, beat butter, sugar and lemon zest until fluffy, about 2 minutes.
- Beat in sour cream, orange juice and vanilla until well blended, then beat in the eggs.
- Add dry ingredients and mix on lowest speed of just just until incorporated. Don't overbean or cakes will become tough.
- Divid batter between the two loaf pans and bake for 40 minutes.
- Let cakes cool for 20 minutes on wire rack then run a sharp knife to loosen cakes and turn out of pan.
- Make the glaze, put confectioners sugar into small bowl and add the lime juice, stiring with a fork until moisted. Adjust consistence.
- Drizzle glaze over tops of cakes and let sit 10 minutes to firm up.
Nutrition Facts : Calories 1897.4, Fat 72.9, SaturatedFat 42.9, Cholesterol 477.2, Sodium 1035.6, Carbohydrate 289.2, Fiber 3.5, Sugar 187.8, Protein 25.8
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