When mother decided to bake treats, cookies and teacakes were her favorite and ours too. I don’t remember having fancy tea parties as in ‘high-noon’, but she entertained her friends with coffee, tea and sweet treats like this one. One of my favorite cookies is her Tea Cake Cookie, a shortbread type she made the size of quarters. Buttery with just a hint of sugar and vanilla, it’s still my favorite. This is a good one too, more cake-like than a biscuit with a wonderful lemony icing. Try it, along with a cup of tea. Enjoy!
English Lemon Teacakes
makes 8 1/2 dozen
1 1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2 1/4 cups sugar
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1 1/2 teaspoons grated lemon peel
3 cups all-purpose flour
1 cup butter, softened
6 cups confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
4 to 6 tablespoons heavy whipping cream
Yellow food color if desired
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 just until moistened.
Fill greased miniature muffin cups half-full for biscuits (or two-thirds full for cakes). Bake at 325° for 8-12 minutes (or 10-15 minutes for the fuller ones) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the butter, confectioners’ sugar, lemon juice, peel and enough cream to achieve desired spreading consistency. Add food coloring if desired. Dip tops of cakes into icing; place on waxed paper to dry.