I made these Lemon Tea Cakes over Memorial Day weekend. For something that looks simple, let me just say that frosting 72 Tea Cakes in different color glaze takes quite a while! You'll want to find a way to get rid of them fast, because they are truly delicious…and bite size…and you know what that means, right? (smiles) Yes, I ate too many before sending them with Dave on Tuesday to his office. If you'd like to make these yourself, the recipe follows! Let me know how it goes. I recommend a stand mixer as this makes the process ever so enjoyable. (Meaning you can drink wine and watch a flick on your tablet while loosely overseeing the process) But don't go out and buy one. Just say'in. Lemon Tea Cakes Keep in mind that the finished cakes are about 1.5 cubic inch, so they are quite small. Look for a nonstick pan that has around 30 cake wells. 1 1/3 cups sifted cake flour 3/4 tsp baking powder 1 stick butter, room temperature (if you use unsal