Lemon and Lime Teacakes

Sweet with a tangy zing, these little gems are perfect for gift giving.

½ cup (1 stick) butter, room temperature, plus more for pan
1 ⅓ cups sugar
1 tsp. lemon peel, freshly grated
1 tsp. lemon juice, freshly squeezed
1 tsp. lime peel, freshly grated
1 tsp. lime juice, freshly squeezed
2 large eggs
1 cup all-purpose flour, unbleached, spooned and leveled
¼ tsp. coarse sea salt
1 lemon (ends cut off), very thinly sliced and seeded

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly butter a 24-cup mini-muffin pan.

In a large bowl, using an electric mixer, beat butter, ⅔ cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and sea salt and beat until blended. Divide batter among muffin cups (about 1 Tbsp. each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.

Meanwhile, in a small saucepan, combine ⅔ cup water and ⅔ cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.

With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle ½ tsp. lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

Makes 24.

Cook's Note: The cakes also work well using the zest and juice of a single citrus — lemon, lime, or orange — or any combination. Lemon is best for making the syrup and candied slices.