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Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Rotating stand for smooth cake frosting and decorating
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Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Rotating stand for smooth cake frosting and decorating
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Preheat oven to 350F. Lightly butter a 24-cup mini-muffin tin. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and both citrus zests on medium speed until light and creamy (not fluffy). Add citrus juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until combined. Divide batter among prepared cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in centers comes out clean, about 15 minutes. Meanwhile, in a small saucepan, combine the water and remaining 2/3 cup sugar; cook over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices (if using) and simmer rapidly until peel turns translucent and syrup thickens slightly, 5 minutes. With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Top each with a lemon slice, if desired. (Per 2 Tea Cakes) Calories: 205 Fat: 8.5g (5.1g Saturated Fat) Protein: 2.3g Carbohydrates: 31.3g Fiber: 0.7g