28.01.10
The cakes also vocation well using the zest and juice of a single citrus — lemon, lime or orange — or any syndicate. Lemon is best for making the syrup and candied slices.
Lemon-Lime Tea Cakes
Makes mini 24 cakes 1/2 cup (1 wand) unsalted butter, room temperature, added more for pan
1 1/3 cups sugar, divided
1 teaspoon finely grated lemon ginger, plus 1 teaspoon fresh lemon spirit
1 teaspoon finely grated lime pepper, plus 1 teaspoon fresh lime strength
2 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 teaspoon unfinished salt
1 lemon (ends cut off), very thinly sliced and seeded
1. Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a monumental bowl, using an electric mixer, whip butter, 2/3 cup sugar and lemon and lime zests on instrumentality speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and pulsate to combine, scraping down bowl. With mixer on low, evenly add flour and salt and beat until blended. Asunder batter among muffin cups (about 1 tablespoon each). Bake until cakes are joyful around edges and a toothpick inserted in center comes out polish, about 15 minutes.
Source: Seattle Times