Lemon tea cakes

lemon cake3/4 cup (1 1/2 sticks) unsalted butter, softened
4 ounces cream cheese, softened
3/4 C + 2 tbsp granulated sugar
2 eggs
1.5 tablespoons lemon juice
1 teaspoon lemon extract
1 teaspoons grated lemon peel
1 1/4 cups all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon salt
Glaze:
1-1/2 cups confectioners’ sugar
3 tablespoons lemon juice

Heat oven to 359 degrees F. Line muffin pan with paper liners.
With mixer on medium speed, beat butter, cream cheese and sugar in bowl until fluffy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, extract and lemon peel. In a separate bowl, combine flour, baking powder and salt, and add to mixing bowl. Mix until combined.
Fill muffin cups 3/4 full, bake muffin for 20-25 minutes or until cakes are done (toothpick inserted comes out clean). Let cakes cool 10 minutes in pan, then take out of pan and cool completely.
For the glaze, add powdered sugar in a mixing bowl. Add lemon juice, and mix until combined. Add more sugar or lemon juice to reach desired drizzling consistency. Spoon glaze over cakes and let set for 30 minutes.

Adapted from ztastylife.com

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