Lemon-Lime Tea Cakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Lightly butter a 24-cup mini-muffin tin.
3. 3
   In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and both citrus zests on medium speed until light and creamy (not fluffy).
4. 4
   Add citrus juices along with eggs and beat to combine, scraping down bowl.
5. 5
   With mixer on low, gradually add flour and salt and beat until combined.
6. 6
   Divide batter among prepared cups (about 1 tablespoon each).
7. 7
   Bake until cakes are golden around edges and a toothpick inserted in centers comes out clean, about 15 minutes.
8. 8
   Meanwhile, in a small saucepan, combine the water and remaining 2/3 cup sugar; cook over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes.
9. 9
   Add lemon slices (if using) and simmer rapidly until peel turns translucent and syrup thickens slightly, 5 minutes.
10. 10
    With a toothpick, poke holes all over tops of warm tea cakes in pan.
11. 11
    Drizzle 1/2 teaspoon syrup over each cake.
12. 12
    Let cakes cool slightly in pan; transfer to a wire rack to cool completely.
13. 13
    Top each with a lemon slice, if desired.
14. 14
    (Per 2 Tea Cakes)
15. 15
    Calories: 205
16. 16
    Fat: 8.5g (5.1g Saturated Fat)
17. 17
    Protein: 2.3g
18. 18
    Carbohydrates: 31.3g
19. 19
    Fiber: 0.7g