The Roanoker - January/February 2019 - 22

baking, so do not overfill the
muffin cups. Bake for 12 - 18
minutes or until lightly browned
on top. Remove from oven and
cool slightly. Take the tea cakes
out of the muffin tin and place
on cooling rack.
MEYER LEMON GLAZE:

 4 cups powdered sugar
 1 /3 cup fresh Meyer lemon
juice
 Zest of 1 regular lemon
 3 tablespoons vegetable oil
 3 tablespoons water
MEYER LEMON GLAZED CAKES

TOPPING (OPTIONAL):

 Yellow sugar crystals

Wake Up Winter!

It's easy to brighten up winter meals with a just a little squeeze
of lemon. This sunny citrus fruit gives zest to savory dishes while
adding zing to sweet desserts.

Becky Ellis

is a freelance writer
specializing in
champagne and
food. Her motto
is "Don't wait to
celebrate! Pop the
cork now!" She
loves to share tips
for entertaining
with bubbly. Find
her creative recipes
and champagne
tasting notes on her
blog bubblybee.net
and Instagram at
bubblybeeboop.

22

JANUARY/FEBRUARY 2019

Meyer Lemon
Glazed Teacakes
48 tea cakes
350˚F
12-18 minutes
Spray mini muffin tins with
vegetable oil spray or line
with paper cupcake liners.

TEA CAKES:

 1 (151/4 ounce) box yellow
cake mix (I like Pillsbury
Golden Butter cake mix
for this recipe)
 1 (31/2 ounce) instant lemon
pudding mix
 4 large eggs
 ¾ cup vegetable oil
Mix together cake mix, pudding
mix, eggs and vegetable oil in
a mixing bowl with an electric
mixer or wooden spoon. Using
a teaspoon, fill the muffin cups
two-thirds full with batter.
The tea cakes will rise during

These teacakes are easy to make
but if you'd like to make them super
easy and maybe even engage your
children in the process, you can
use a lemon pound cake mix (I like
Krusteaz Meyer Lemon Pound Cake
Mix) that includes the mix for the
glaze.
Another thing that lifts my spirits
in the winter is cooking meals in
my slow cooker. I love the aroma of
dinner cooking when I walk in the
house from the cold outdoors. This
slow cooker Lemon Chicken Caesar
recipe has become one of our family
favorites. The creamy Caesar salad
dressing in the recipe has Romano
and Parmesan cheese in it so the
chicken tastes creamy and cheesy.
TheRoanoker.com

BECKY ELLIS

I

'VE ALWAYS BEEN
A summer gal. Sippin'
lemonade, churning ice
cream, making sun tea,
that's me. So it's only natural
that I get a little blue in the
drear y winter months. A
simple way to snap me out of
my temporary funk is to bake
lemon tea cakes. This sweet
citrusy tea cake recipe was
popular when I was a child
and these days I make them
with Meyer lemons, which are
sweeter and less acidic than
regular lemons. The tea cakes
are bite size, the perfect taste of
tart and sweet, so expect them
to disappear quickly!

Place the powdered sugar in a
bowl. Add lemon juice, lemon
zest, vegetable oil and water.
Mix with a wire whip until the
sugar is dissolved and the
mixture is smooth.
While the tea cakes are still
a little warm, dunk each one
into the glaze and then return
to cooling rack. After the glaze
has set, drizzle a little more of
the glaze over the tea cakes.
Top the cakes with yellow sugar
crystals.
http://www.bubblybee.net http://www.TheRoanoker.com
The Roanoker - January/February 2019

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