Lemon-Yogurt Tea Cakes
Description
These Lemon-Yogurt Tea Cakes are the perfect afternoon treat or light dessert. They feature a tender, moist crumb derived from plain nonfat yogurt, which adds tanginess without heaviness. The bright flavor comes from fresh lemon zest and juice, enhanced by a hint of lemon extract for that authentic citrus punch. Lightly sweetened and baked until golden, these cakes are airy yet substantial enough to satisfy a sweet tooth. They are wonderfully simple to prepare, requiring no mixerjust a bowl and some elbow grease. Ideal for tea time, potlucks, or a quick homemade gift, they pair beautifully with a cup of herbal tea or coffee. The subtle sweetness allows the lemon to shine, making them a refreshing departure from traditional heavy cakes.Ingredients
Directions
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Preheat oven to 350F (175C).
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Spray ten 4-inch by 2 1/4-inch loaf pans or 3-inch by 1 1/2-inch jumbo muffin-pan cups with nonstick cooking spray.
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Wash lemons thoroughly. Using a fine grater or zester, grate the peel from the lemons, avoiding the bitter white pith. Squeeze the lemons to obtain 2 tablespoons of fresh juice.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
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Using a pastry blender or two knives held scissor-fashion, cut the corn-oil spread into the dry ingredients until the mixture resembles coarse crumbs.
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In a separate small bowl or measuring cup, combine the yogurt, egg substitute (or egg whites), lemon extract, lemon peel, and lemon juice.
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Pour the wet ingredients into the flour mixture. Stir gently with a spatula or wooden spoon just until the flour is moistened. Do not overmix.
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Divide the batter evenly among the prepared pans.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
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Immediately remove the tea cakes from the pans and place them on wire racks to cool.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 919.2kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.5g8%
- Cholesterol 57.9mg20%
- Sodium 2709.9mg113%
- Total Carbohydrate 190.0g64%
- Dietary Fiber 6.1g25%
- Sugars 78.8g
- Protein 30.5g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These tea cakes are best served warm or at room temperature. If storing, keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Substitutions: You can substitute fresh lemon juice and zest with bottled lemon juice and extract if fresh lemons are unavailable, though fresh yields a brighter flavor. Greek yogurt can be used in place of regular plain yogurt for a denser texture; if it is very thick, thin it slightly with a tablespoon of milk.
Pan Sizes: If you do not have jumbo muffin pans, you can bake these in a standard 8x4 inch loaf pan, but increase baking time to approximately 45-50 minutes. Check for doneness with a toothpick.
Egg Whites: If using fresh egg whites instead of frozen substitute, ensure they are at room temperature for better emulsification.
