How About Some Sunday “I Need Cheering Up” Lemon Tea Cakes?

Moist Lemon Tea Cakes .... make life a little easier to swallow!
Moist Lemon Tea Cakes …. make life a little easier to swallow!

There are many days when I just need “a little cheering up.”  And…..I will often head to the kitchen and start a very messy baking project as my antidote.  In her infinite wisdom, my Mom made sure I had my own little “kitchen” in a closet playroom growing up along with my very own Easy Bake Oven.  I am sure we ordered and re-ordered those cake batter packets hundreds of times, but the preoccupation with my Easy Bake kept me out of Mom’s way in the real kitchen!!!

Mom was not much of a gardener, either, though we lived on 3 acres surrounded by beautiful farmland.  So, I took it upon myself to begin my education in plant life by purchasing an Encyclopedia of Gardening through some mail-order offer.  I remember sending in my money and thanking the Publisher for helping me to enjoy “gardening through the mail”!

The succulent is consistently reliable in its beauty and health....great addition to any happy place1
The succulent is consistently reliable in its beauty and health….great addition to any happy place1

All this to say, a little something sweet baking in the kitchen and something pretty and green in a pot usually go a long way towards cheering me up whenever I feel down.  And I am “feeling” the back-to-school furor and dread that many parents do this time of year.  A new beginning marks an ending too soon forgotten – and a day closer to our babies leaving the nest.   I have many friends who dropped their beautiful children off at college this weekend for the first time – the day they never thought would happen arrived.  And so, in the spirit of “cheering everyone up,” I offer this post with a new yummy lemon recipe to enjoy.

Moist Lemon Tea Cakes

Ingredients:

  • 3/4 cups butter, softened
  • 4 ounces cream cheese, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 1/2 cups flour

Glaze:

  • 2 cups confectioner’s sugar
  • 1/4 cup 2% milk

2 teaspoons lemon extract

Directions

  1.  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 peel.  Add flour; beat until just moistened.
  2.   Fill 2-dozen greased miniature muffin cups two-thirds full.  Bake at 325 degrees for 15 minutes.  Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3.   In a small bowl, combine glaze ingredients.  Dip tops of cakes into glaze; place on waxed paper to dry.

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