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