Lemon Tea Cakes

Lemon Tea Cakes Recipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps
For a quick and easy dessert that's ready in less than 25 minutes, serve up Lemon Tea Cakes.

Yield:

Yields: 12 cakes (serving size: 1 cake)

Recipe Time

Prep: 10 Minutes
Bake: 11 Minutes

Nutritional 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

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

Preparation

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.

Note:

February 2014
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