Lemon-lime Tea Cakes, January/February 2010, pg. 98
The lemon-lime tea cakes was the last recipe on my list to bake for EF’s 69th issue. I woke up bright and early (7 am) Sunday morning ready to bake! Got the coffee brewing and then started mixing the ingredients for the tea cakes.
Using my lovely Kitchen Aid, I combined all the ingredients, put the batter into 20 mini-muffin reservoirs, and popped them in the oven. Poured myself a cup of coffee, took a sip, and started gathering my thoughts for the lemon syrup I was about to make. Dang…I completely forgot to put the salt in the tea cakes. I probably should have waited to start baking after I had some coffee, to let my brain wake up. Oh well, the damage has already been done…Back to making the lemon syrup and finishing my cup of coffee.
The syrup took less than 15 minutes to make, so it was perfect timing. I was able to pour the hot syrup over the hot tea cakes. The smaller tea cakes soaked up the syrup better, because the syrup that didn’t soak into the toothpick holes, seeped between the cake and pan.
P and I snacked on the lemon-lime tea cakes while watching ‘Meet the Press’ and drinking coffee. The tea cakes were amazing! They were like baby pound cakes with a nice burst of citrus flavor. We didn’t miss the salt one bit!
I would definitely make these again and would love to try orange peel and juice. Although the lemon-lime tea cakes will be hard to beat!
Baking Sunday morning before drinking coffee was NOT a disaster!