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Lemon Tea Cakes

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep time 10 mins
Bake time 11 mins
Yield Yields: 12 cakes (serving size: 1 cake)
For a quick and easy dessert that's ready in less than 25 minutes, serve up Lemon Tea Cakes.

Ingredients

  • 2 large eggs
  • 1/2 cup sugar
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • Confectioners' sugar, optional

Nutrition Information

  • calories 154
  • fat 8 g
  • satfat 6 g
  • protein 2 g
  • carbohydrate 16 g
  • fiber 0.0 g
  • cholesterol 56 mg
  • sodium 110 mg

How to Make It

  1. Preheat oven to 375ºF. Mist 12 cups of a muffin tin with cooking spray.

  2. In a large bowl, whisk together egg, sugar, lemon zest, juice, vanilla and salt until well blended.

  3. Gently fold flour and baking powder into egg mixture with a rubber spatula until just incorporated. Mix in butter. Divide batter among cups, filling each 1 about halfway. Bake until cakes have risen and turned golden, about 11 minutes. Immediately run a knife around edges and invert cakes onto a wire rack to cool slightly. Serve warm, dusted with confectioners' sugar, if desired.