Lemon-yogurt Tea Cakes

Serving 12 people

40 min


  • baking powder 3/4 teaspoon baking powder
  • baking soda 1/2 teaspoon baking soda
  • butter 1/2 cup cold butter
  • egg whites 3 egg whites
  • fat-free plain yogurt 1 cup (8 ounces) fat-free plain yogurt
  • flour 2-1/4 cups all-purpose flour
  • lemon extract 1 teaspoon lemon extract
  • lemon juice 2 tablespoons lemon juice
  • lemon peel 4 teaspoons grated lemon peel
  • salt 1/2 teaspoon salt
  • sugar 1 cup sugar
Add to Shoping List
Order Ingredients Now

How to make it

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.
  2. Whisk the yogurt, egg whites, lemon juice, peel and extract; stir into crumb mixture just until moistened.
  3. Fill greased or paper-lined muffin cups three-fourths full.
  4. 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.