Lemon & Jam Tea Cakes
1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 cup water
10 tablespoons butter, melted
½ cup raspberry jam
Fancy Lemon Glaze:
1 pouch lemon glaze mix, enclosed
1 cup sifted powdered sugar
2 tablespoons corn syrup
3-4 tablespoon water
¼ teaspoon vanilla
- // Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.
- // For Cake: In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
- // Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool completely before slicing. Trim cake edges, spread jam onto slices and top with second slice to make sandwiches. Cut into 2x2-inch squares.
- // For Fancy Lemon Glaze: In small bowl, place lemon glaze mix, powdered sugar, corn syrup, water and vanilla. Stir with a whisk until smooth. Drizzle over tea cakes. Makes 12 servings.
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