An extremely simple way to impress your guests with a beautiful sweet treat.
½ cup butter
Cream Cheese Topping:
4 oz. cream cheese, softened
Candied lemon slices, for garnish
Preheat oven to 350º F.
Prepare Tea Cakes:
Cream butter and sugar together in large mixing bowl. Add eggs and lemon juice and beat on high speed for 5 minutes. Slowly mix in flour, baking powder, salt, and lemon zest. Slowly mix in milk on slow speed.
Spray Tea Cake Pan with non-stick cooking spray. Divide batter evenly among all cups in pan. Bake for 18-20 minutes. Cool slightly and remove from pan. Cool completely. Cut off tops of cakes to make a flat bottom when inverted.
Prepare Cream Cheese Topping:
Beat cream cheese, milk, and vanilla on low speed until smooth. Slowly mix in powdered sugar and then beat until slightly fluffy.
Assemble Tea Cakes:
Pipe or spoon about a teaspoon of lemon curd into the well of each tea cake. Pipe cream cheese topping onto the lemon curd. Garnish with candied lemon slice, if desired. Serve within 2 hours.