Little Glazed Lemon Tea Cakes

Kathie Carr


These little cakes are a special lemony treat. I found the recipe in a newspaper a couple of years ago and have made them several times since then.

They are great for picnics or potlucks. Or whenever you need to bring cookies to an event.


★★★★★ 2 votes

4 dozen
20 Min
10 Min


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1 box
(2 layer size) lemon cake mix (or substitute yellow cake mix)
1 box
instant lemon pudding mix
4 large
eggs, beaten
3/4 c
vegetable oil


3 c
sifted powdered sugar
1/4 c
lemon juice
4 Tbsp
water, more if needed
1 pinch


4 Tbsp
granulated sugar

How to Make Little Glazed Lemon Tea Cakes


    Preheat oven to 350 degrees. Combine cake mix, pudding mix, eggs, and oil. Spoon into well greased mini muffin cups, filling each one about half full. Bake for about 10-12 minutes. Remove from oven and cool for about 8 minutes. Remove tea cakes from pan and place on a wire rack.
  • 2While tea cakes are baking stir together powdered sugar, lemon juice, water, and salt. Stir until smooth adding more water if necessary to make a very thin glaze.

    Spoon glaze over tea cakes while they are still warm. Sprinkle with granulated sugar and let sit until glaze dries and tea cakes are no longer sticky.

Printable Recipe Card

About Little Glazed Lemon Tea Cakes

Course/Dish: Cakes, Cookies

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