Little Lemon Teacakes

Tender little lightly glazed two-bite cakes are perfect with afternoon tea.

Ingredients:

1 cup flour

1 cup sugar

1/2 tsp salt

1/2 tsp baking soda

1/2 cup butter

1/2 cup water

1/4 cup sour cream

1 egg

1 tbsp lemon zest (from 1 large lemon)

1 tbsp fresh lemon juice

Glaze:

1 1/2 cups icing sugar

1 tsp lemon zest

1 tbsp melted butter

2 tbsps fresh lemon juice

2 tbsps milk

Whisk the flour, sugar, salt and baking soda together. Melt the butter in a saucepan, then add the water and bring to a boil. Pour over the flour, etc and mix just until combined. Add the sour cream, egg, zest and lemon juice. Pour into greased and floured mini muffin tins.

Bake at 325°F for 15-18 minutes. Cool 5 minutes then turn out onto a rack to cool.

Combine the glaze ingredients and microwave for 10 seconds.

When cakes are cooled completely dip the bottoms of the cakes, right up to the top, in glaze. 

Sit them bottom-side-up on a rack that has parchment underneath to catch any drips. Any extra glaze can be spooned over.

Makes 16 moist mini teacakes

From: creationsbykara.com

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