Lemon Tea Cakes with Lemon Glaze

• 1/2 cup plus 2 tablespoons flour
• 1/4 teaspoon baking powder
• 6 tablespoons butter
• 1/2 cup sugar
• 1 egg
• 1 tablespoon lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla
• 1 1/2 teaspoons light cream

glaze ingredients:

• 1 cup confectioners sugar
• 1 tablespoon light cream
• 1 tablespoon lemon juice

-Preheat your oven to 350 degrees. Spray the wells of a muffin tin with non-stick cooking spray.

-In a small bowl, whisk together flour and baking powder. Set aside.

-In a medium bowl, melt butter in your microwave (1 minute on HIGH). Stir in sugar until fully

incorporated and smooth.

-Whisk in the egg until completely incorporated.

-Add the lemon zest, lemon juice, vanilla and light cream. Stir until combined.

-Thoroughly stir in the flour mixture.

-Place approximately 2 tablespoons of the batter into each well in the muffin tin. DO NOT fill the wells!

The batter should be no more than 1/2-inch deep.

-Bake for 12 to 14 minutes. Cakes should be set and barely brown around the edges when they are

done.

-Allow the cakes to cool for two minutes. Gently run a knife around the edges of the cakes before

carefully removing from the pan. Place onto a wire rack to cool completely before glazing.

Prepare the glaze:

• In a small bowl, stir together glaze ingredients until no lumps remain. Glaze should be of drizzling consistency; not too watery, not too thick. If it is too thick, add additional lemon juice one teaspoon at a time until desired consistency is reached.
• Drizzle glaze onto the tops of the cooled lemon tea cakes. Allow glaze to harden before serving.