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Lemon-Yogurt Tea Cakes

Lemon-Yogurt Tea Cakes recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 919.2
Dietary: Vegetarian
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
  • Nonstick cooking spray
  • 2 medium Lemons
  • 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 Light corn-oil spread -- 56% to 60% fat
  • 8 ounces Plain nonfat yogurt
  • 1/4 cup Frozen egg substitute -- thawed
  • Or 3 egg whites
  • 1 teaspoon Lemon extract
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    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.
  3. 3
    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.
  4. 4
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  5. 5
    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.
  6. 6
    In a separate small bowl or measuring cup, combine the yogurt, egg substitute (or egg whites), lemon extract, lemon peel, and lemon juice.
  7. 7
    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.
  8. 8
    Divide the batter evenly among the prepared pans.
  9. 9
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  10. 10
    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.

Keywords: lemon, yogurt, tea cakes, dessert, baking, citrus, light, easy, homemade, afternoon tea, zest, moist, flour, sugar, egg substitute, corn oil, mini loaves, snack
Read it online: https://www.chefs-mate.com/recipe/lemon-yogurt-tea-cakes/