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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
Nutritional Facts 1 tea cake equals 232 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 255 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Lemon-Yogurt Tea Cakes in Country Woman June/July 2010, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 08, 2011 by meghanred
Simply lovely, light, and delicate.
Reviewed on Jun. 07, 2011 by LindaLois
It was good, but I did add almost 12ozs of yogurt and alot of lemon juice to get it to taste like lemon, grated lemon peel was nice.
Reviewed on Jun. 06, 2011 by kkable
Not too sweet, pleasant lemony taste. Good any time of day.
Reviewed on Jun. 06, 2011 by podster86
These tea cakes were great! We loved the crunchy top. The only change I would make is to add more lemon because you can barely taste the lemon flavor.
Reviewed on Jun. 06, 2011 by baker woman
I made this and it was very good. They were nice big tea cakes. Gave some to two of my neighbors and they loved them. I was thinking of making them again this week and I thought of making little holes on the top with a toothpick after they were done baking and mixing up some sugar and a little lemon juice and drizzle it over the top of the tea cakes.
Reviewed on Jun. 06, 2011 by baseballmom47
They were light and fluffy and delicious
Reviewed on May. 04, 2011 by hansen55
I always use lemon flavored yogurt! Adds a bit more flavor.
Reviewed on May. 04, 2011 by TLPA
I didn't have lemon extract and even though I added an extra Tbsp lemon juice and extra 2 tsps zest, they didn't have very much flavor. However, they are good moist muffins (I used whole milk yogurt) and they tasted better when I made a glaze with confectioner's sugar and lemon juice to put on top. I also think they would be great as blueberry muffins, they were just a little plain before I added the glaze since I didn't use the extract.
Reviewed on May. 02, 2011 by german_girl_with_curls
You can also just use lemon-flavored yogurt to add more lemony flavor if you omit the extract. I've done this and it works well. Add in a lot of zest!
Reviewed on May. 02, 2011 by lizv1
Personally I don't like the taste of the lemon extract and never use it, I would just substitute a little more fresh lemon juice/grated peel. Looks like a great recipe.
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