These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.


Recipe Summary

30 mins
30 mins
Makes 24


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.

  • Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.

  • With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

Cook's Notes

The cakes also work well using the zest and juice of a single citrus -- lemon, lime, or orange -- or any combination. Lemon is best for making the syrup and candied slices.

Reviews (3)

68 Ratings
  • 5 star values: 14
  • 4 star values: 16
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 6
Rating: 5 stars
These were so yummy and light, and required so few ingredients, I'm sure I'll make them again. We even skipped making the syrup this time and the little cakes were still delicious. (We didn't miss it and that saved about 20 calories per cake, plus this way my 4 year old daughter was able to help me with all the steps - i.e. no stove-top stirring.) The only thing I might change next time would be to add a bit more lemon zest.
Rating: 5 stars
Delicious, easy, and light! It's hard to stop eating them so I make them for special occasions, but they are perfect for anything formal or informal. These little treats come out great every time.
Rating: Unrated
This is a terrific recipe. Easy to do and tastes great. I added 2 teaspoons of lemon juice to the lemon syrup for an extra zing. I did not like the visible holes left by the toothpicks, so I topped the cakes with a simple opaque lemon glaze. Thank you Martha!