Mini Lemon Tea Cakes

DSC02129I’m a huge fan of anything lemony (is that a word?)  so when I came across this citrus delight while looking for a new recipe to add to my high tea mini delectables, I knew I had to try it out.  Here is the original recipe from the infamous Martha Stewart.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
  • 1 1/2 cups all-purpose flour, plus more for muffin tin
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk or plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups confectioners’ sugar
  1. STEP 1

    Preheat oven to 350 degrees. Butter and flour two mini muffin tins. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.

  2. STEP 2

    With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.

  3. STEP 3

    Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

  4. STEP 4

    Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

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