Lemon-Glazed Tea Cakes

A few weeks ago a young mom and her two little ones from our church came over for the morning to view our gardens and see the ducklings. For "elevensies," we snacked on lemonade and tea cakes. The tea cakes are very similar to sugar cakes with a lemon glaze (which you wouldn't have to put on). The recipe makes several dozen - I usually make up the entire recipe, bake about two dozen of the cakes at a time, then freeze the rest of the batter for later use.

Lemon-Glazed Tea Cakes (makes several dozen)
1 C. butter
1 3/4 C. sugar
2 large eggs
1 tsp. vanilla
3 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar
3/4 C. plus 2 tabl. sour milk (put 1 tabl. of vinegar in a 1 C. measure then add the 3/4 C. plus 1 tabl. of milk)

Lemon Glaze for 2 dozen tea cakes: 1/3 C. 10X sugar with 1 tsp. lemon juice and enough milk to mix

Preheat oven to 350. Lightly grease mini-muffin pans. In a large bowl and using an electric mixer, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. In medium bowl, combine flour, baking soda, and cream of tartar. Add to butter mixture alternately with sour milk, beginning and ending with flour. Spoon batter into mini-muffin pan, filling 3/4 fill. Bake about 10 minutes - don't let the tops get brown, just the bottoms (slightly) or they will be too dry. Immediately remove tea cakes to rack to cool. In small bowl, combine 10X sugar, lemon juice and milk. Brush cakes with lemon glaze.