Using a hand mixer, combine the ingredients in order and add the eggs one at a time according to box directions - beat well after each addition.
Grease a tube pan or mini tube pan well and add batter.
For tea cakes, fill each cavity ½ 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!Be sure to glaze the tea cakes while still warm so it soaks in.I use this mini fluted cake pan to make this Lemon Tea Cakes recipe. Even though it is a nonstick pan, be sure to spray it well with a cooking spray for easy release.