Lemon Yogurt Tea Cakes Recipes

EASY LEMON TEA CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8-inch baking pan and set aside.
• In a large bowl, stir together the flour, sugar, baking powder, baking soda, and lemon peel.
• In a small bowl, stir together the egg and applesauce (or yogurt or oil). Add the lemon juice and stir to combine.
• *If using whole grain flour increase fat (applesauce, plain yogurt, or oil) to 2/3 cup.
• Pour wet ingredients into dry ingredients and stir until just well combined. Spoon into greased pan. Sprinkle with colored sugar if desired.
• Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool for at least 20 minutes before cutting.

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.