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Lemon-Yogurt Tea Cakes

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

about 1 dozen

Light, tender and tangy, these little lemon cakes will be the belle of the brunch. They’re also great for lunch, supper or snacking. —Ruth Burrus, Zionsville, Indiana
Lemon-Yogurt Tea Cakes Recipe photo by Taste of Home

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 cup fat-free plain yogurt
  • 3 large egg whites, room temperature
  • 2 tablespoons lemon juice
  • 4 teaspoons grated lemon zest
  • 1 teaspoon lemon extract

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the yogurt, egg whites, lemon juice, zest and extract; stir into crumb mixture just until moistened.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 tea cake: 232 calories, 8g fat (5g saturated fat), 20mg cholesterol, 255mg sodium, 37g carbohydrate (18g sugars, 1g fiber), 4g protein.

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