Lemon-Lime Tea Cakes

Name: Lemon-Lime Tea Cakes
Yield: makes 24
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan; 1 1/3 cups sugar; 1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice; 1 teaspoon finely grated lime zest, plus 1 teaspoon fresh lime juice; 2 large eggs; 1 cup all-purpose flour; 1/4 teaspoon coarse salt; 2/3 cup water; 1 to 2 lemons, ends cut off, very thinly sliced (for a total of 24 slices), and seeds removed (optional)

December 22, 2011

WHY IT’S LIGHT You can have your cupcake and eat it too when you prepare smaller portions and finish them with glazes and syrups rather than buttery, creamy frostings and other high-calorie toppings. Here, the little cakes are drizzled with a lemon syrup to complement the lemon (and lime) zest and juice in the batter

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