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Lemon-Yogurt Tea Cakes Recipe

Lemon-Yogurt Tea Cakes Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:12 servings


  • 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.

Nutritional Facts

1 tea cake: 232 calories, 8g fat (5g saturated fat), 20mg cholesterol, 255mg sodium, 37g carbohydrate (18g sugars, 1g fiber), 4g protein.

Reviews for Lemon-Yogurt Tea Cakes

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sgronholz User ID: 1473861 260116
Reviewed Jan. 22, 2017

"These lemon muffins are absolutely delicious and some of the best I've ever made! I used Greek yogurt and ended up with 14 light and tender muffins. My husband especially liked the delicate lemon flavor!"

Marinabee User ID: 8275675 221735
Reviewed Mar. 1, 2015

"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 ."

[email protected] User ID: 1633183 162103
Reviewed May. 18, 2014

"Light, tender with just the right amount of lemon"

Mom Kat User ID: 2116065 154058
Reviewed Apr. 5, 2014

"Can these be made with Greek yogurt?"

Gardener88 User ID: 7315785 157925
Reviewed Aug. 6, 2013

"I love this recipe and have been making these muffins for years. One of my favorites!"

TeresaWitt User ID: 4117537 139152
Reviewed Apr. 7, 2013

"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."

meghanred User ID: 4740451 82618
Reviewed Jun. 8, 2011

"Simply lovely, light, and delicate."

LindaLois User ID: 5202693 155321
Reviewed Jun. 7, 2011

"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."

kkable User ID: 5066021 162066
Reviewed Jun. 6, 2011

"Not too sweet, pleasant lemony taste. Good any time of day."

podster86 User ID: 3916188 157909
Reviewed Jun. 6, 2011

"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."

baker woman User ID: 5559598 154056
Reviewed Jun. 6, 2011

"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."

baseballmom47 User ID: 4552667 63236
Reviewed Jun. 6, 2011

"They were light and fluffy and delicious"

hansen55 User ID: 992882 108994
Reviewed May. 4, 2011

"I always use lemon flavored yogurt! Adds a bit more flavor."

TLPA User ID: 1458601 76727
Reviewed May. 4, 2011

"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."

german_girl_with_curls User ID: 5423050 63235
Reviewed May. 2, 2011

"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!"

lizv1 User ID: 4758658 154055
Reviewed May. 2, 2011

"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."

angiemccready User ID: 5504205 63234
Reviewed May. 2, 2011

"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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