Light, tender and tangy, these little lemon cakes will be the belle of the brunch. But we also adore them for lunch, supper or snacking.
—RUTH BURRUS ZIONSVILLE, IN
PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: ABOUT 1 DOZEN
2 1/4 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter
1 cup (8 ounces) fat-free plain yogurt
3 large egg whites
2 tablespoons lemon juice
4 teaspoons grated lemon peel
1 teaspoon lemon extract
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the yogurt, egg whites, lemon juice, peel and extract; stir into crumb mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
PER SERVING 1 tea cake equals 232 cal., 8 g fat (5 g sat. fat), 20 mg chol., 255 mg sodium, 37 g carb., 1 g fiber, 4 g pro.