Mini Lemon Tea Cakes with Honey Cream Cheese Frosting

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Yield: 48 mini tea cakes Prep 25 mins Bake 325°F 10 mins  per batch


  • 2 lemon tea bags
  • 1/4 cup  boiling water
  • 1 cup  all-purpose flour
  • 3/4 cup  granulated sugar
  • 1/4 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 4 large eggs, separated
  • 1/4 cup  extra-virgin olive oil
  • 1 teaspoon  grated lemon peel
  • 1 tablespoon  fresh lemon juice
  • 1/2 teaspoon  vanilla extract
  • 1/4 teaspoon  cream of tartar
  • 1 ounce package (8 oz.) cream cheese
  • 1 pound box (1 lb.) confectioners sugar
  • 6 tablespoons  honey


1. Heat oven to 325 degree F. Steep tea in water for 10 minutes. Fill 24 two-inch mini muffin pan cups with paper liners.* Set aside.

2. Sift flour, sugar, baking soda, and salt in a large bowl. Make a well in center and whisk in tea, egg yolks, oil, peel, juice, and vanilla until smooth.

3. Beat egg whites and cream of tartar in a large mixing bowl on medium speed until stiff peaks form. Fold egg whites into four-egg yolk mixture. Divide by rounded tablespoonfuls into prepared muffin pan cups. Bake until a toothpick inserted in the center of one mini cake comes out clean, about 10 minutes. Cool in pan on a wire rack, 5 minutes. Remove mini-cakes from pan. Refill muffin pan cups with paper liners and repeat with remaining batter.

4. Meanwhile, make frosting. In a large bowl with an electric mixer, beat the cream cheese until smooth. Add half of the confectioners sugar and beat at low speed until well combined. Continue beating in remaining sugar and honey until spreadable. Frost each cooled cake with a rounded teaspoonful of frosting. Makes 48 mini tea cakes.

Nutrition Facts

  • cal.(kcal)100,
  • Fat, total(g)3,
  • chol.(mg)23,
  • sat. fat(g)2,
  • carb.(g)17,
  • pro.(g)1,
  • sodium(mg)38,
  • Percent Daily Values are based on a 2,000 calorie diet
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