This summer season calls for a little piece of lemon refreshment. These are they. And with a tart and slightly sweet glaze, you will have trouble eating just one. I suggest taking a seat outdoors, pouring yourself a generous amount of hot or iced tea, and enjoying a good book while you pop these in your mouth, one by one.
I owe the name of this dessert to my wonderful taste-testers (thanks, ladies!). This sweet treat was inspired by a cookie recipe, but they are definitely not a cookie. My taste-testers helped me determine that they’re not scones…they’re not muffin tops or biscuits…they’re not baked doughnut-holes…but they ARE mini tea-cakes! The outside is sweet and dainty while the inside is dense and perfectly chewy. Most importantly, the lemon flavor is explosive! If you love lemon, you will love these. Just don’t be surprised if your friends start calling them “Delicious Balls of Goodness.” Mine sure did. Things just got weird, I know.
I hope you enjoy these as much as I did! And make sure you share them…your friends will thank you kindly!
Mini Lemon Tea-Cakes
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tsp. almond extract
- juice of 1 large lemon
- 1/2 cup ricotta cheese
- 1/4 cup sour cream
- zest of 1 large lemon
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
Lemon Lavender Poppy Seed Glaze
- 1 cup powdered sugar
- Zest and juice of 1 large lemon
- 1 tsp. lavender vanilla sugar (I was gifted mine from Savory Spice Shop)
- 2 tsp. poppy seeds
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Cream together the butter and sugar in a mixing bowl with a wire whisk. Add the egg and mix well. Add the ricotta cheese, sour cream, almond extract, and the lemon juice and mix well. If using an electric mixer, you can switch to using the paddle attachment. If you’re a pro and going at it the old fashioned way, you can switch to using a wooden spoon.
- Combine the flour, baking powder, lemon zest and kosher salt in a separate bowl with a wire whisk. Add to the wet mixture until well combined. Do not over mix.
- Use a spoon to scoop out dough and roll between your hands to make into a ball shape. You should have enough for 24 small portions.
- Bake in the oven for 10-12 minutes. Switch the baking sheets on the racks half-way through the baking process. The tea-cakes will be golden brown on the bottom and puffy on top. Let cookies cool completely.
- While your mini tea-cakes are baking, mix all the ingredients for your glaze in a small bowl. Once the mini tea-cakes are cooled, drizzle each one with the glaze. Let the glaze harden for at least 30 minutes.