Lemon-Yogurt Tea Cakes Recipe
- 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 large egg whites
- 2 tablespoons lemon juice
- 4 teaspoons grated lemon peel
- 1 teaspoon lemon extract
- 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, peel 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 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.
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.
Reviews for Lemon-Yogurt Tea Cakes
"Love the lemon tea cakes. These will be perfect for Easter Brunch. I will definitely make these lemon tea cakes again. They were delicious; batter was a bit thick. You can also try this with oranges ."
"Light, tender with just the right amount of lemon"
"Can these be made with Greek yogurt?"
"I love this recipe and have been making these muffins for years. One of my favorites!"
"These are delicious! The batter was quite thick, so I didn't know what to expect. But they turned out very light, spongy, and tasty! They have just the right amount of lemon flavor."
"Simply lovely, light, and delicate."
"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."
"Not too sweet, pleasant lemony taste. Good any time of day."
"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."
"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."
"They were light and fluffy and delicious"
"I always use lemon flavored yogurt! Adds a bit more flavor."
"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."
"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!"
"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."
"Would it be fine to omit the lemon extract if you don't have it? If not, what changes in the recipe are expected?"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.