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Lemon-Lime Tea Cakes
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
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
Cook's Notes
The cakes also work well using the zest and juice of a single citrus – lemon, lime, or orange – or any combination. Lemon is best for making the syrup and candied slices.
Gallery
Lemon-Lime Tea Cakes
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 24
Gallery
Lemon-Lime Tea Cakes
Lemon-Lime Tea Cakes
Lemon-Lime Tea Cakes
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 24
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 24
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
The cakes also work well using the zest and juice of a single citrus – lemon, lime, or orange – or any combination. Lemon is best for making the syrup and candied slices.
Cook’s Notes
The cakes also work well using the zest and juice of a single citrus – lemon, lime, or orange – or any combination. Lemon is best for making the syrup and candied slices.
Reviews (3)
Add Rating & Review
68 Ratings
5 star values:
14
4 star values:
16
3 star values:
19
2 star values:
13
1 star values:
6
Reviews (3)
Add Rating & Review
68 Ratings
5 star values:
14
4 star values:
16
3 star values:
19
2 star values:
13
1 star values:
6
Add Rating & Review
68 Ratings
5 star values:
14
4 star values:
16
3 star values:
19
2 star values:
13
1 star values:
6
68 Ratings
5 star values:
14
4 star values:
16
3 star values:
19
2 star values:
13
1 star values:
6
68 Ratings
5 star values:
14
4 star values:
16
3 star values:
19
2 star values:
13
1 star values:
6
- 5 star values:
- 14
- 4 star values:
- 16
- 3 star values:
- 19
- 2 star values:
- 13
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
03/04/2018
These were so yummy and light, and required so few ingredients, I'm sure I'll make them again. We even skipped making the syrup this time and the little cakes were still delicious. (We didn't miss it and that saved about 20 calories per cake, plus this way my 4 year old daughter was able to help me with all the steps - i.e. no stove-top stirring.) The only thing I might change next time would be to add a bit more lemon zest.
Martha Stewart Member
Rating: 5 stars
12/08/2016
Delicious, easy, and light! It's hard to stop eating them so I make them for special occasions, but they are perfect for anything formal or informal. These little treats come out great every time.
Martha Stewart Member
Rating: Unrated
03/01/2013
This is a terrific recipe. Easy to do and tastes great. I added 2 teaspoons of lemon juice to the lemon syrup for an extra zing. I did not like the visible holes left by the toothpicks, so I topped the cakes with a simple opaque lemon glaze. Thank you Martha!
Martha Stewart Member
Rating: 5 stars
03/04/2018
These were so yummy and light, and required so few ingredients, I'm sure I'll make them again. We even skipped making the syrup this time and the little cakes were still delicious. (We didn't miss it and that saved about 20 calories per cake, plus this way my 4 year old daughter was able to help me with all the steps - i.e. no stove-top stirring.) The only thing I might change next time would be to add a bit more lemon zest.
Rating: 5 stars
Rating: 5 stars
12/08/2016
Delicious, easy, and light! It's hard to stop eating them so I make them for special occasions, but they are perfect for anything formal or informal. These little treats come out great every time.
Rating: Unrated
03/01/2013
This is a terrific recipe. Easy to do and tastes great. I added 2 teaspoons of lemon juice to the lemon syrup for an extra zing. I did not like the visible holes left by the toothpicks, so I topped the cakes with a simple opaque lemon glaze. Thank you Martha!
Rating: Unrated
All Reviews for Lemon-Lime Tea Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Lime Tea Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
