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Lemon Yogurt Tea Cakes Recipe

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This recipe for Lemon Yogurt Tea Cakes is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Non-stick cooking spray
2 med. sized lemons
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. light corn oil spread (1 stick)
1 (8 oz.) container non-fat plain yogurt 1/4 c. thawed, frozen egg substitute or 3 egg whites
1 tsp. lemon extract
Directions:
Directions:
About 45 minutes before serving or early in day: Preheat oven to 350 degrees. Spray ten 4 x 2 1/2 inch loaf pans or 3 inch by 1 1/2 inch muffin cups with non-stick cooking spray. From lemons, grate peel and squeeze 2 tablespoons juice. In large bowl, mix flour, sugar, baking powder, baking soda and salt. With pastry blender or two knives used scissor fashion, cut in corn oil spread until mixture resembles coarse crumbs. Stir in yogurt, egg substitute, lemon extract, and lemon peel and lemon juice just until flour is moistened; spoon batter into loaf pans or muffin pan cups. Bake 20 to 25 minutes until toothpick inserted in center of cakes comes out clean. Immediately remove cakes from pans; serve tea cakes warm. Or, cool them on wire rack to serve later.
Number Of Servings:
Number Of Servings:
Makes 10.
Personal Notes:
Personal Notes:
Or use eighteen 2 1/2 x 1 1/4 inch muffin pan cups; bake 15 to 18 minutes

 

 

 

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