lemon-yogurt tea cakes

Name: Lemon-Yogurt Tea Cakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 1/4 cup(s) all purpose flour; 1 cup(s) sugar; 3/4 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) cold butter; 1 cup(s) fat free plain yogurt; 3 - egg whites; 2 tablespoon(s) lemon juice; 4 teaspoon(s) grated lemon peel; 1 teaspoon(s) lemon extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 20 Min

cook time 20 Min

method Bake

Ingredients For lemon-yogurt tea cakes

2 1/4 c

all purpose flour
1 c

sugar
3/4 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1/2 c

cold butter
1 c

fat free plain yogurt
3

egg whites
2 Tbsp

lemon juice
4 tsp

grated lemon peel
1 tsp

lemon extract

How To Make lemon-yogurt tea cakes

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.
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