Lemon Tea Cakes

Name: Lemon Tea Cakes
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 2 large eggs; 3 tablespoons lemon juice; 1 tablespoon grated lemon zest; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon

10 ingredients

2 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and zest. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fill greased or paper-lined mini-muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle over tops.
2

Bake at 375° for 12-15 minutes or until the top springs back when touched lightly. Cool for 10 minutes before removing from pans to wire racks.