This recipe is adapted from the blog Pink Piccadilly Pastries. I don’t have a teacake pan but I found out you can juts use a cupcake pan, just turn the cupcakes upside down and glaze over the bottom. They won’t look as pretty but they’ll taste all the same.
Prep: 30 min | Bake: 10 min/batch | Makes: 8-1/2 dozen
Ingredients:
1 1/2 cups butter, softened
250 g (8 oz) cream cheese, softened
2 1/4 cups sugar
6 eggs (room temp)
3 tbsp lemon juice
2 tsp lemon extract
1 tsp vanilla extract
1 1/2 tsp grated lemon zest (2 lemons)
3 cups all purpose flour
For the glaze:
5 1/4 cups confectioners’ sugar
8 tbsp lemon juice
food colouring (optional)
Method:
Preheat the over at 165 degrees C. Grease a teacake pan (or cupcake pan) and set aside.
In a large bow, 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 zest. Add flour and beat just until smooth.
Fill the greased pan 2/3 full and bake at 165 degrees for 15 minutes or until a toothpick comes out clean.
Cool for 3-5 minutes before removing from pans, leave on wire racks to cool completely.
In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze.
You can put the cakes in mini muffin liners to serve, to makes them look extra especial.
Cooking, Baking & DIY 