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

Recipe by MyRecipes February 2014

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

Recipe Summary

prep:
10 mins
bake:
11 mins
total:
21 mins
Yield:
Yields: 12 cakes (serving size: 1 cake)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

154 calories; fat 8g; saturated fat 6g; protein 2g; carbohydrates 16g; fiber 0g; cholesterol 56mg; sodium 110mg.
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