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Bite-Size Lemon Tea Cakes

"These chew-sized desserts are so delicious and addictive... You cannot eat simply one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu."

Ingredients :

• 2 1/4 cups white sugar
• 1 half of cups butter, softened
• 1 (8 ounce) package cream cheese, softened
• 6 eggs
• 3 tablespoons lemon juice
• 2 teaspoons lemon extract
• 1 1/2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 3 cups all-motive flour
• Glaze:
• five 1/four cups confectioners' sugar
• half cup 2% milk
• three tablespoons 2% milk
• three half of teaspoons lemon extract

Instructions :

Prep : 25M	Cook : 48M	Ready in : 1H50M

• Preheat oven to 325 stages F (165 degrees C). Grease 2 mini muffin tins.
• Combine white sugar, butter, and cream cheese in a massive bowl; beat with an electric mixer until mild and fluffy. Add eggs separately, beating properly after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat till batter is simply moistened.
• Pour batter into muffin tins, filling every cup 2/3 full.
• Bake inside the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for five minutes. Transfer to twine racks to chill absolutely, approximately 10 mins.
• Whisk confectioners' sugar, half of cup plus 3 tablespoons milk, and three half teaspoons lemon extract together in a bowl to make glaze.
• Dip tops of cakes inside the glaze; location cakes at the twine racks until glaze is about, at least 1 hour.

Notes :

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