Swedish Tea Cakes
- 1 whole Lemon, Zest Only
- 1 cup Sugar
- 2 whole Eggs
- 1/4 teaspoons Salt
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoons Almond Extract
- 1 cup All Purpouse Flour
- 1 stick Melted Butter
- 1/4 cups Sliced Almonds
- Coarse Sugar, For Sprinkling On Top
- 1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup muffin tin or a 9-inch cake pan.
- 2. In a medium bowl, blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Add the eggs one at a time until well blended. Add in the salt and extracts. Use a rubber spatula to stir in the flour. Finally, fold in the melted butter.
- 3. Use an ice cream scoop or 1/3 cup measure to evenly distribute the batter into each muffin cup. Smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little coarse sugar.
- 4. Bake the cakes for 25 to 30 minutes, or until they are golden and a little crisp on the outside. Remove the pan from the oven and let the cake cool for 5 minutes, then turn them out onto a cooling rack.
lemon, sugar, eggs, ubc, vanilla, almond extract, flour, butter, ubc, sugar
Taken from tastykitchen.com/recipes/desserts/swedish-tea-cakes/ (may not work)