Easy Lemon Cream Tea Cakes

½ cup butter
1 cup sugar
2 eggs
½ teaspoon lemon juice
1 cup flour
½ teaspoon baking powder
dash salt
1 teaspoon lemon zest
1/3 cup milk

Lemon Curd

4 oz. cream cheese, softened
1 teaspoon milk
½ teaspoon vanilla
1¾ cups powdered sugar

Candied lemon slices, for garnish

Preheat oven to 350º F.

Cream butter and sugar together in large mixing bowl. Add eggs and lemon juice and beat on high speed for 5 minutes. Slowly mix in flour, baking powder, salt, and lemon zest. Slowly mix in milk on slow speed.

Spray Tea Cake Pan with non-stick cooking spray. Divide batter evenly among all cups in pan. Bake for 18-20 minutes. Cool slightly and remove from pan. Cool completely. Cut off tops of cakes to make a flat bottom when inverted.

Beat cream cheese, milk, and vanilla on low speed until smooth. Slowly mix in powdered sugar and then beat until slightly fluffy.

Pipe or spoon about a teaspoon of lemon curd into the well of each tea cake. Pipe cream cheese topping onto the lemon curd. Garnish with candied lemon slice, if desired. Serve within 2 hours.