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1
Preheat oven to 350F.
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2
Lightly butter a 24-cup mini-muffin tin.
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3
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).
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4
Add citrus juices along with eggs and beat to combine, scraping down bowl.
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5
With mixer on low, gradually add flour and salt and beat until combined.
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6
Divide batter among prepared cups (about 1 tablespoon each).
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7
Bake until cakes are golden around edges and a toothpick inserted in centers comes out clean, about 15 minutes.
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8
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.
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9
Add lemon slices (if using) and simmer rapidly until peel turns translucent and syrup thickens slightly, 5 minutes.
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10
With a toothpick, poke holes all over tops of warm tea cakes in pan.
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11
Drizzle 1/2 teaspoon syrup over each cake.
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12
Let cakes cool slightly in pan; transfer to a wire rack to cool completely.
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13
Top each with a lemon slice, if desired.
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14
(Per 2 Tea Cakes)
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15
Calories: 205
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16
Fat: 8.5g (5.1g Saturated Fat)
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17
Protein: 2.3g
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18
Carbohydrates: 31.3g
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19
Fiber: 0.7g
