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These luscious little cakes are perfect for an afternoon gathering or a brunch.

Source: Everyday Food, January/February 2010
Total Time Prep Yield



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.

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How would you rate this recipe?
  • pink_peppercorn
    4 MAR, 2018
    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.
  • parkrngr17
    8 DEC, 2016
    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.
  • Stacey L-E
    1 MAR, 2013
    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!
  • krbelcher
    20 MAR, 2011
    These were delicious! I made them exactly as directed above and they turned out perfect. Very easy with a wonderful flavor. I will definitely be making these again!
    20 DEC, 2010
    Wonderful little treat. Everyone in my office loved them. Will definitely make these again. Plenty of lemon syrup leftover, I just froze it and will use it for other desserts.
  • eurochica
    17 MAR, 2010
    These were so good, I could not stop eating them!!!
  • rbcooks
    21 FEB, 2010
    The recipe worked well and were a great hit! A sure repeat! It should be noted that the "ingredients" should be separated for the "tea cakes" and the "Lemon Syrup"! A fast read may cause double amount of sugar to be added to the "Tea Cakes"!
  • phillandlil
    16 JAN, 2010
    This recipe did not work for us...perhaps the flour ratio is off? Batter consistency looked thin but was tasty. However, after the cook time, the "cakes" were runny and more like a curd. 24 "cakes" spooned out into a 1/2 cup mixture which we improvised and spooned over vanilla ice cream or yogurt. Disappointing results to say the least...

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