Lemon tea cakes
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• Contributed by Hershey’s Foodservice
Ingredients |
lbs. |
ozs. |
Method |
| Yellow cake mix | 5 |
With paddle attachment, combine and mix on low speed for 1 minute. | |
| Lemon juice | 6 |
||
| Lemon zest | 2 |
||
| Unsalted butter, softened | 1 |
4 |
Add; mix on medium speed for 2 minutes until thoroughly combined. |
| Hershey's Premier White chips | 1 |
8 |
|
| Total appr. wt. | 8 |
4 |
|
Instructions
Drop by #70 scoop onto prepared sheet pans.
Bake for 7 to 10 minutes at 350°F (300°F in a convection oven*) until lightly browned. Cool completely on sheet pan.
*If using convection oven, rotate pans after 5 minutes of baking.
Yield: 20 dozen cakes
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