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Lemon Tea Cake Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Powdered sugar||1 1⁄2 Cup (24 tbs), sifted|
|Candied violets/Tiny frosting flowers||4 (For Garnish)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon (Garnish)|
|Yellow food coloring||2 Drop (Garnish)|
|Yellow coloring||1 Small (Garnish)|
Serving size: Complete recipe
Calories 4712 Calories from Fat 1719
% Daily Value*
Total Fat 196 g300.9%
Saturated Fat 119.5 g597.4%
Trans Fat 0 g
Cholesterol 703.7 mg
Sodium 1445.3 mg60.2%
Total Carbohydrates 699 g233%
Dietary Fiber 10.3 g41.2%
Sugars 411.1 g
Protein 44 g88.7%
Vitamin A 118.7% Vitamin C 16.1%
Calcium 21.9% Iron 89%
*Based on a 2000 Calorie diet
In large mixer bowl combine all cookie ingredients except flour, lemon peel and food coloring.
Beat at medium speed, scraping bowl often, until very light and creamy (2 to 3 minutes).
By hand, stir in flour until well mixed.
In small bowl place 3/4 cup dough.
By hand, stir in lemon peel.
Shape lemon flavored dough into 36 (1/2-inch) balls.
Divide remaining dough into 36 pieces.
Place 1 lemon dough ball in center of each piece of dough; shape into 1-inch balls, making sure lemon dough is covered.
Place 2-inches apart on cookie sheets.
Bake for 15 to 18 minutes or until edges are lightly browned.
In medium bowl stir together all glaze ingredients.
Dip top of each cookie into glaze; let excess glaze drip off.
Place on wire rack over waxed paper.
If needed, add a few drops of milk to glaze if it becomes too thick.
Garnish with candied violets before frosting sets.