Lemon & Jam Tea Cakes
PREP
15 min
TOTAL TIME
3 hrs
SERVINGS
12
Cake:
1 Package
Krusteaz Meyer Lemon Pound Cake Mix
3/4 Cup
Water
1
Egg
10 Tbsp
Butter, Melted
1/2 Cup
Raspberry Jam
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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
STEP 1
Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.
STEP 2
For Cake: In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
STEP 3
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.
STEP 4
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.
