Ingredients
1-1/2 cups butter, softened1 package (8 ounces) cream cheese, softened2-1/4 cups sugar6 large eggs3 tablespoons lemon juice2 teaspoons lemon extract1 teaspoon vanilla extract1-1/2 teaspoons grated lemon zest3 cups all-purpose flourGLAZE:5-1/4 cups confectioners’ sugar1/2 cup plus 3 tablespoons 2% milk3-1/2 teaspoons lemon extract
Preparation
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened.
Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
