Bite-Size Lemon Tea Cakes

Name: Bite-Size Lemon Tea Cakes
Total time: 110
Yield: 48
Ingredients: 2 ¼ cups white sugar; 1 ½ cups butter, softened; 1 (8 ounce) package cream cheese, softened; 6 eggs; 3 tablespoons lemon juice; 2 teaspoons lemon extract; 1 ½ teaspoons lemon zest; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 5 ¼ cups confectioners' sugar; ½ cup 2% milk; 3 tablespoons 2% milk; 3 ½ teaspoons lemon extract

Recipe by Firebal from allrecipes.com

Dessert 2 Hr. 50 Mins.

Ingredients

48 servings

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2 ¼ cups white sugar
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1 ½ cups butter, softened
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1 (8 ounce) package cream cheese, softened
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6 eggs
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3 tablespoons lemon juice
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2 teaspoons lemon extract
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1 ½ teaspoons lemon zest

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1 teaspoon vanilla extract
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3 cups all-purpose flour
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5 ¼ cups confectioners' sugar
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½ cup 2% milk
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3 tablespoons 2% milk
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3 ½ teaspoons lemon extract

Instructions

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.