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Commercial RecipeLemon Tea Cakes


0 minutes
20 dozen cookies

Have you ever tried baking cookies using cake mix? What are you waiting for — the results are spectacular! Top these Lemon Tea Cakes with HERSHEY'S Premier White Creme Chips and serve at tea service for a sophisticated afternoon treat.

Ingredients & Directions


  • 5 lbs.
    plain yellow cake mix (without pudding in the mix)
  • 6 fl. oz.
    lemon juice
  • 4 Tbsp.
    lemon zest
  • 1 lb. 4 oz.
    unsalted butter, softened
  • 1 lb. 8 oz.
    HERSHEY'S Premier White Creme Chips (Item# 42663)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together dry cake mix, lemon juice and lemon zest in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 1 minute. Add butter and HERSHEY'S Premier White Creme Chips; continue mixing on low speed 2 minutes or until well blended. Using #70 scoop (1/2 oz.), drop dough on prepared sheet pans.


Bake 7 to 10 minutes* or until very lightly browned. Cool completely on sheet pans.


Step 3: If using convection oven, rotate sheet pans one-half turn (180°) after 3 minutes of baking.