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Photo: Dominic Perri; Styling: Gerri Williams for James Reps

Lemon Tea Cakes

For a quick and easy dessert that's ready in less than 25 minutes, serve up Lemon Tea Cakes.

All You FEBRUARY 2014

  • Yield: Yields: 12 cakes (serving size: 1 cake)
  • Prep time:10 Minutes
  • Bake:11 Minutes
  • Cost Per Serving:$0.26


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 8g
  • Saturated fat: 6g
  • Protein: 2g
  • Carbohydrate: 16g
  • Fiber: 0.0g
  • Cholesterol: 56mg
  • Sodium: 110mg

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Lemon Tea Cakes recipe