Wednesday, May 25, 2011

Lemon Tea Cakes

I saw this recipe on Mary's One Perfect Bite website and I can't help myself but to make it immediately. The way she described this light lemony petite cakes bursting with citrus flavor had me go gaga over the concoction. Yes, I am a lemon head. I always have lemons on hand, will usually get a couple of fresh lemons and a few lime when I go to the store. It is good to love lemon!

Lemon Tea Cakes
( Adapted from One Perfect Bite)
Makes 20-24 small cakes


2 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsalted butter, softened
1 cup sugar
3 large eggs
2/3 cup whole milk
Zest from 1 lemon
1/4 tsp vanilla (optional)

Glaze: Combine 1/3 cup of fresh lemon juice and 2/3 cup of sugar

Step 1: Combine flour, baking powder and salt in a bowl. Mix well. Set aside. Preheat oven to 350F or 176C.

Step 2: Greased and floured 2- 12 cups muffin tins.

Step3: Beat the softened butter till light and fluffy.

Step 3: Add in 1 cup of sugar and continue to beat till light and well combined.

Step 4: Beat in 1 egg at a time. Make sure eggs are well incorporated into mix after each addition. Add in the vanilla now, if using.

Step 5: Add in flour to mix in 3 batches. Start with the first batch of flour. Mix on low till it is well incorporated.

Step 6: Alternate with milk in 2 batches. This will make it easier to incorporate all the flour into the cake batter. Scrape the side of the bowl occasionally. Fold the lemon zest into the cake batter.

Step 7: Once batter is prepared, spoon batter into muffin tins about 2/3 full. You will get between 20 and 24 cakes. Bake for 20-25 minutes till a toothpick inserted into the center of cake comes out clean. It takes me 20 minutes to bake the cakes. Let cake cool in muffin tin on wire rack for 5 minutes.

Step 8: Meanwhile, prepare the glaze by combining 1/3 cup fresh lemon juice with 2/3 cup of sugar. Mix to combine.

Step 9: Place a wire rack onto a baking sheet lined with wax or parchment paper. Remove the cakes from the muffin tins, placing them upside down. Glaze the cakes while it is still hot. Use all the lemon glaze. Let cool for another 5 minutes and serve with coffee or tea.

Updates: The Lemon Tea Cakes are all gone within 2 days. That is a first in this house. That goes to show how good this cakes are.

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