Lemon Tea Cakes

My friend sent me this recipe and it looks wonderful.

Lemon Tea Cakes

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Charlene Crump reports from Montgomery, Alabama, "Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination."

SERVINGS: 102

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 30 min. Bake: 10 min./batch + cooling
Ingredients:

* 1-1/2 cups butter, softened
* 1 package (8 ounces) cream cheese, softened
* 2-1/4 cups sugar
* 6 eggs
* 3 tablespoons lemon juice
* 2 teaspoons lemon extract
* 1 teaspoon vanilla extract
* 1-1/2 teaspoons grated lemon peel
* 3 cups all-purpose flour
* GLAZE:
* 5-1/4 cups confectioners' sugar
* 1/2 cup plus 3 tablespoons milk
* 3-1/2 teaspoons lemon extract

Directions:
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 peel. 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 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. Yield: 8-1/2 dozen.

From Taste of Home.com