LEMON-YOGURT TEA CAKES

Lemon-Yogurt Tea Cakes image

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

Provided by Taste of Home

Time 40m

Yield about 1 dozen.

Number Of Ingredients 11

Ingredients

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 fat-free plain yogurt
3 large egg whites, room temperature
2 tablespoons lemon juice
4 teaspoons grated lemon zest
1 teaspoon lemon extract

Steps:

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, zest and extract; stir into crumb mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 232 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.