Mini Lemon Sweet Tea Pound Cakes

Step 1

Preheat oven to 325°F.

Step 2

Measure 1½ cups of flour and then level it off.

Step 3

Cream butter and sugar together in a large mixing bowl. Beat in the eggs one at a time, then add the extract.

Step 4

Beat mixture until it is light and fluffy, about four minutes. alternate adding the flour and buttermilk to the egg mixture. Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.

Step 5

Bake in preheated oven for 30 minutes. When cake begins to pull away from the sides of the pan, it is done.

Step 6

Let cake cool in the pan for 10 minutes, then turn out on a wire rack to dip in the lemon sweet tea icing. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

Step 7

Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow to steep for 5 minutes. Squeeze out the bags of tea and discard. Add lemon juice. Use a hand mixer or whisk to mix the powdered sugar, sweet tea, and lemon juice together until no lumps remain.

Step 8

If desired, slowly add more sugar to thicken the glaze or add more sweet tea to thin out the glaze.

Step 9

While the cake is still hot, dip each loaf into the glaze and turn it over, glaze side up to set. Once the cake has fully cooled, pour the glaze over the cakes fof hand-dip them again.

Step 10

Serve.