Lemon & Jam Tea Cakes

Several Lemon and Jam Tea Cakes on parchment paper.

Get ready for a delightful combination of zesty citrus and sweet jam with our Lemon & Jam Tea Cakes recipe. These tender and moist cakes are infused with vibrant lemon zest creating a refreshing burst of flavor in every bite. Filled with a dollop of raspberry jam and a fancy lemon glaze these charming tea cakes are the perfect accompaniment to a cozy afternoon tea or a delightful treat any time of the day!

15 min
3 hrs
1 Package Krusteaz Meyer Lemon Pound Cake Mix
3/4 Cup Water
1 Egg
10 Tbsp Butter, Melted
1/2 Cup Raspberry Jam
Fancy Lemon Glaze:
1 Pouch Lemon Glaze Mix, Enclosed
1 Cup Sifted Powdered Sugar
2 Tbsp Corn Syrup
3-4 Tbsp Water
1/4 Tsp 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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