Best 4 Bite Size Lemon Tea Cakes Recipes
**Indulge in Delicious Bite-Size Lemon Tea Cakes: A Burst of Citrusy Delight**
Prepare to tantalize your taste buds with bite-size lemon tea cakes, a delightful confection that combines the zesty brightness of lemon with the comforting warmth of tea. These miniature treats are perfect for any occasion, whether it's a casual gathering with friends, a festive afternoon tea party, or simply a moment of indulgence. With their tender crumb, vibrant citrus flavor, and delicate tea aroma, these cakes offer a symphony of flavors that will leave you craving more.
**Lemon Poppy Seed Tea Cakes:** Experience a harmonious blend of lemon zest and poppy seeds in these classic tea cakes. The poppy seeds add a subtle crunch and nutty flavor that complements the citrusy notes perfectly.
**Lemon Blueberry Tea Cakes:** Delight in the vibrant burst of blueberries in these delightful cakes. The sweet-tart flavor of blueberries pairs wonderfully with the tangy lemon, creating a flavor combination that is both refreshing and satisfying.
**Lemon Earl Grey Tea Cakes:** Indulge in the sophisticated flavors of Earl Grey tea and lemon in these elegant tea cakes. The aromatic bergamot notes of Earl Grey tea elevate the lemon flavor, resulting in a complex and refined taste experience.
**Lemon Lavender Tea Cakes:** Discover a unique and calming combination of lemon and lavender in these enchanting tea cakes. The floral essence of lavender adds a touch of serenity, creating a soothing and delightful treat that will transport you to a tranquil oasis.
**Lemon Ginger Tea Cakes:** Experience the invigorating fusion of lemon and ginger in these zesty tea cakes. The warmth of ginger complements the brightness of lemon, creating a stimulating and flavorful treat that will awaken your senses.
No matter which flavor combination you choose, these bite-size lemon tea cakes promise an unforgettable culinary journey. With their ease of preparation and irresistible taste, they are sure to become a beloved favorite in your kitchen. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave your taste buds dancing with joy.
LEMON TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
- For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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 zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
BITE-SIZE LEMON TEA CAKES
These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.
Provided by Firebal
Categories Lemon Desserts
Time 1h50m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
- Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
- Pour batter into muffin tins, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
- Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
- Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 28.9 g, Cholesterol 43.9 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 65.2 mg, Sugar 22.5 g
LEMON-LIME TEA CAKES
These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
- Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
- With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.
Nutrition Facts : Calories 205 g, Fat 9 g, Protein 2 g
Tips:
- Use fresh lemons for the best flavor.
- Grate the lemon zest finely to release the most flavor.
- Cream the butter and sugar together until light and fluffy, this will help to create a tender crumb.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together before adding to the wet ingredients, this will help to prevent lumps.
- Do not overmix the batter, as this can make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them.
Conclusion:
These bite-size lemon tea cakes are a delicious and easy-to-make treat that are perfect for any occasion. They are made with fresh lemons, which give them a bright and citrusy flavor. The cakes are also very tender and moist, thanks to the use of butter and buttermilk in the batter. The lemon glaze adds a sweet and tangy finish to the cakes. These cakes are sure to be a hit with your friends and family.
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