I’ve started volunteering my love of cooking for church and try to bring sweet homemade treats on Sunday morning. For that reason, you will probably be seeing a lot of breakfast/brunch items coming from me. It is probably my favorite meal of the day, so this is fun for me to try out new recipes in this category. I end up making a lot of muffins because its easy to make the day before and easy to pick up and eat. Like I’ve said in previous post, summer has me craving fruity things, especially lemon. I came across this recipe and thought it sounded pretty yummy and it totally was.
Step 1: Preheat the oven to 350 degrees
Step 2: Grease a mini muffin pan. I use Crisco, because southern. 
Step 3: Combine butter, 2/3 cup sugar, and lemon and lime zest and mix well.
Step 4: Add lemon juice, lime juice and eggs and mix well.
Step 5: Slowly add flour and salt and mix until just combined.
Step 6: Divide the batter into the greased muffin tin and bake for 15 minutes or until toothpick comes out clean.
Step 7: While the tea cakes are baking, mix 2/3 cup water and 2/3 cup sugar.
Step 8: Cook sugar and water over medium heat until sugar dissolves. This will take about 5 minutes.
Step 9: Cut lemon into slices and add to the mixture.
Step 10: Simmer lemons until syrup thickens a little and peels are translucent. This will take another 5 minutes.
Step 11: Poke holes in each cake with a toothpick.
Step 12: Drizzle a little syrup over each cake and let cool a little in the pan.
Step 13: Transfer to a wire rack to finish cooling.
Bonus: You will have candied lemons from the syrup that are also delicious.
Print the recipe below:
Lemon Lime Tea Cakes
adapted from: Martha Stewart
Ingredients:
• 1 stick butter
• 1 1/3 cups sugar, divided
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• 2 large eggs
• 1 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1 lemon, sliced
Directions:
Step 1: Preheat the oven to 350 degrees
Step 2: Grease a mini muffin pan.
Step 3: Combine butter, 2/3 cup sugar, and lemon and lime zest and mix well.
Step 4: Add lemon juice, lime juice and eggs and mix well.
Step 5: Slowly add flour and salt and mix until just combined.
Step 6: Divide the batter into the greased muffin tin and bake for 15 minutes or until toothpick comes out clean.
Step 7: While the tea cakes are baking, mix 2/3 cup water and 2/3 cup sugar.
Step 8: Cook sugar and water over medium heat until sugar dissolves. This will take about 5 minutes.
Step 9: Cut lemon into slices and add to the mixture.
Step 10: Simmer lemons until syrup thickens a little and peels are translucent. This will take another 5 minutes.
Step 11: Poke holes in each cake with a toothpick.
Step 12: Drizzle a little syrup over each cake and let cool a little in the pan.
Step 13: Transfer to a wire rack to finish cooling.
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