Sweet Little Thang

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    • Home
    • Menu
      • Cakes and Fillings
      • Favorite Sellers
      • Desserts by the Dozen
    • Custom Cakes
    • Recipe Gallery
      • West Haven Cake Recipe
      • Rocky Road
      • Royal Hawaiian Pineapple
      • Cherry Cake
      • Lemon Tea Cakes
      • Swirl Fudge
      • HEALTHY Chocolate Chip

Sweet Little Thang

Sweet Little ThangSweet Little ThangSweet Little Thang
  • Home
  • Menu
    • Cakes and Fillings
    • Favorite Sellers
    • Desserts by the Dozen
  • Custom Cakes
  • Recipe Gallery
    • West Haven Cake Recipe
    • Rocky Road
    • Royal Hawaiian Pineapple
    • Cherry Cake
    • Lemon Tea Cakes
    • Swirl Fudge
    • HEALTHY Chocolate Chip

lemon tea cakes

Ingredients

1 1/2 tsp Vinegar

1/2 Cup Milk

1/2 Butter or Margarine

3/4 Cup Sugar

1 Egg

1 tsp Shredded Lemon Peel

1 3/4 Cup Sifted All-Purpose Flour

1 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

Lemon Glaze

3/4 Cup Sugar

1/4 Cup Lemon Juice

Directions

Stir vinegar into milk. 


Cream butter and sugar until fluffy. Beat in egg and lemon peel.


Sift together dry ingredients; add to creamed mixture alternately with milk, beating after each addition.


Drop from teaspoon 2 inches apart on ungreased cookie sheet.


Bake at 350 for 12-14 minutes. Remove immediately from cookie sheet and brush with lemon glaze.


Makes approximately 4 Dozen


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