{Recipe} Lemon-Lime Tea Cakes

This weekend we ended up with far too many lemons in our fruit bowl.  What to do?  Make Lemon-Lime Tea Cakes!
{Lemon-Lime Tea Cakes}
via Everyday Food Light by Martha Stewart Living
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/3 cups sugar
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
1 teaspoon finely grated lime zest, plus 1 teaspoon fresh lime juice
2 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon coarse salt
1 lemon (ends cut off), very thinly sliced and seeded

Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.


  1. Yumm-O!!! Look pretty and undoubtedly taste really good. Send me a couple, I'll let ya know. :-)

  2. I love anything lemon flavored so I'm definitely going to try this recipe.

    1. Let me know how it turns out! They're perfect with tea or coffee for a mid-morning pick-me-up.

  3. Why are lemon desserts so good!? The more life I live, the more I just need a little tart with my sweet.

    1. Our tastebuds are growing old. That must be it.


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