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Lemon-Yogurt Tea Cakes

 Lemon-Yogurt Tea Cakes
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
12 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Lemon Extract


  • 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,

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Lemon-Yogurt Tea Cakes (continued)

Nutritional Facts: 37 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.