Easy Lemon Cream Tea Cakes

An extremely simple way to impress your guests with a beautiful sweet treat.

Tea Cakes:

½ cup butter
1 cup sugar
2 eggs
½ teaspoon lemon juice
1 cup flour
½ teaspoon baking powder
dash salt
1 teaspoon lemon zest
1/3 cup milk

Filling:

Lemon Curd

Cream Cheese Topping:

4 oz. cream cheese, softened
1 teaspoon milk
½ teaspoon vanilla
1¾ cups powdered sugar

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.