Lemon Tea Cakes
1 1/2 cups butter 8 ounces cream cheese -- softened 2 1/4 cups sugar 6 large eggs 3 tablespoons lemon juice 2 teaspoons lemon extract 1 teaspoon vanilla extract 1 1/2 teaspoons grated lemon peel 3 cups flour Glaze: 5 1/4 cups confectioner's sugar 1/2 cup milk 3 tablespoons milk 3 1/2 teaspoons lemon extract In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Gradually add flour. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until cakes pull away from sides of cups. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine confectioners sugar, milk and lemon extract. Dip tops of cakes into glaze ingredients; place on waxed paper to dry. Source: "Taste of Home" ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/