For a quick and easy dessert that's ready in less than 25 minutes, serve up Lemon Tea Cakes.
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
How to Make It
Preheat oven to 375ºF. Mist 12 cups of a muffin tin with cooking spray.
In a large bowl, whisk together egg, sugar, lemon zest, juice, vanilla and salt until well blended.
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.