Wednesday, July 7, 2010

Lemon Tea Cakes Recipe

I was watching Sandra Lee the other day and my mouth just melted when I saw her make these Lemon Tea Cakes. I don't usually like lemon cake, but these just looked too good to pass up so I made a batch this weekend for our 4th of July BBQ.


  • 1 (18-ounce) box lemon cake mix
  • 1 (8-ounce) container cool whip
  • 1 egg white plus 1 cup egg whites
  • 2 cups milk
  • 2 (3.4-ounce) packages instant lemon pudding mix
  • 2 tablespoons sugar
  • 1/2 teaspoon cream of tartar
  • 1 lemon, zested


Preheat oven to 350 degrees F.

Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin.

Flour your hands or the back of a spoon and press dough, flattening it like a pie crust.

Bake for 8 minutes.

Remove from oven and allow to cool.

Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.

Add 1 tablespoon of pudding mix on top of each cake and spread. Raise temperature of oven to 425 degrees F.

Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon.

Place the meringue into a bag to pipe.

Spread or pipe 1 tablespoon of meringue on top of each cake.

Cover the top completely.

Bake at 425 degrees F until tips are slightly golden, about 3 minutes.

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