I received this cute Tea Cake baking pan as a gift and decided to put it to use by making some Lemon Tea Cakes.

Each one of these tiny cakes is about an inch in size! Perfect for setting out on a tray with some tea or coffee. The lemon cake recipe that I used worked perfectly with this pan and produced 60 little cakes (2 batches).

The key to a highly detailed pan like this is to use a baking spray like Pam for Baking. This helps ensure that all your little cakes release from the pan without sticking. Once they are baked you can simply sift a little confectioners sugar over the top or drizzle a light lemony glaze for some extra flavor and shine.

Either way, these Lemon Tea Cakes are a tasty delight! Here is how you can make your own:


You can find the entire recipe here. Start by spraying the Tea Cake baking pan with Pam for Baking and set aside.

Preheat oven to 350 degrees. Whisk together the flour, baking powder and salt. In a small bowl, whisk together the buttermilk or yogurt (I used yogurt), vanilla, lemon zest and lemon juice. Set aside.

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Add the flour mixture, alternating with the yogurt mixture until just combined.

Carefully spoon 1 teaspoon of batter into each of the molds. I tried 1 tablespoon but it was too much, 1 teaspoon is just right and will give you enough batter for 60 cakes.

Bake cakes for around 15-20 minutes, the bottoms should look lightly golden brown. Remove from oven and pop them out of the mold. Cool the cakes on a wire rack.

When completely cool, top with a lemony glaze or simply sift with confectioners sugar.

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