Starbucks Copycat Lemon Tea Cakes

🧂 Ingredients

• 1 1/2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. sea salt
• 1/4 cup salted butter

  melted, and cooled to room temperature (1/2 stick)`
• 1/4 cup canola oil

  or use coconut oil or avocado oil
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp. pure vanilla extract

  (no imitations)
• 1 tsp. lemon extract

  (do not leave out of the recipe)`
• 1 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1/2 cup sour cream
• 1 1/2 cups powdered sugar

  or as needed
• 1 tbsp. lemon juice
• 2 tbsp. half-and-half

  or as needed for correct consistency

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Grease and flour very generously, 10 miniature bundt pans.
• 3 Melt butter and set aside to cool to room temperature.
• 4 In a small mixing bowl, combine flour, baking powder, baking soda and salt.
• 5 Set aside.
• 6 In a medium mixing bowl, combine granulated sugar and eggs.
• 7 Mix on medium speed for 2 minutes to allow plenty of air to fluff the batter.
• 8 Combine melted and cooled butter and canola oil.
• 9 Add to sugar/egg mixture and mix again.
• 10 Add vanilla, lemon extract, lemon zest and lemon juice and mix again.
• 11 Finally, add the sour cream and mix one more time.
• 12 Add dry ingredients in three separate additions, mixing well after each
  addition.
• 13 Spoon batter into 10 prepared miniature bundt pans.
• 14 Bake at 350 degrees for 17-20 minutes or until a toothpick inserted in center
  comes out clean.
• 15 Remove from oven.
• 16 Allow cakes to cool completely before transferring to a wire rack.
• 17 Prepare icing.
• 18 Glaze individual tea cakes with the icing.
• 19 Whisk ingredients until combined.
• 20 Drizzle over individual Tea Cakes in amount desired.

Nutrition Info