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Lemon-Yogurt Tea Cakes Recipe

Lemon-Yogurt Tea Cakes Recipe photo by Taste of Home

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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

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Lemon-Yogurt Tea Cakes Recipe

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

Yield: 12 Servings

20 20 40

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 (8 ounces) fat-free plain yogurt
3 egg whites
2 tablespoons lemon juice
4 teaspoons grated lemon peel
1 teaspoon lemon extract

Directions

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, peel and extract; stir into crumb mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: about 1 dozen.

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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Lemon-Yogurt Tea Cakes

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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.

Reviewed on May. 02, 2011 by angiemccready

Would it be fine to omit the lemon extract if you don't have it? If not, what changes in the recipe are expected?

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