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.