What good memories this Lemon Supreme Tea Cakes recipe brings to mind! My mother made these when I was a little girl! In fact, it was my favorite birthday cake!
Nothing beats the fresh taste of lemon and, combined with an easy recipe, it’s a win,win!
Confession time. But, you have to promise you won’t spread the secret.
Lemon Supreme Tea Cakes recipe starts with a cake mix!
No one else has to know – let them think you slaved for hours and hours – it’s our secret!
My mother made this recipe using a fluted cake pan. I first began making the tea cakes when I needed something else for a party. They were such a hit that they are now a standard in my entertaining menu. Whether it’s a Christmas party or just a get together with a crowd, these are people pleasers!
I use this mini fluted cake pan to make the Lemon Supreme Tea Cakes. Even though it is a nonstick pan, be sure to spray it well with a cooking spray for easy release.
The secret ingredient found in Lemon Supreme Tea Cakes is apricot nectar. Apricot nectar can be found in a can on the juice isle in your local grocery store. It smoothes the flavors of the cake and combined with the lemon glaze is just melt-in-your-mouth good!
One more tip before I give the recipe! Be sure to glaze the cake or tea cakes while still warm – this is really important! The glaze begins to soak into the cake as it runs down the flutes leaving a beautiful glaze effect.
Lemon Supreme Tea Cakes
Yield 1 cake or 24 tea cakes
- 1 box lemon cake mix
- 1/2 c. sugar
- 3/4 c. oil
- 1 c. apricot nectar
- 4 eggs
- 2 c. powdered sugar mixed with the juice of 2 or more lemons to make a thick glaze
I buy my real salt, herbs and spices from my affiliate,Starwest Botanicals - because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Using a hand mixer, combine the ingredients in order and add the eggs one at a time - beat well after each addition.
- Grease a tube pan or mini tube pan well and add batter.
- For tea cakes, fill each cavity 1/2 full - they rise nicely.
- Bake 1 hour.
- Let stand 5 minutes then turn out onto cake platter.
- Mix glaze and be sure it is thick - when spooned over the warm cake it becomes thinner.
- Spoon glaze over warm cake and allow it to run down the sides as it absorbs into the cake.
Don't worry about making the glaze to thin - if you do, just add more powdered sugar!