Best 2 Lemon Yogurt Tea Cakes Recipes
Lemon yogurt tea cakes are a delightful treat that combines the zesty flavor of lemon with the tanginess of yogurt, resulting in a moist and flavorful cake. Perfect for tea time or as a dessert, these cakes are easy to make and can be customized with various toppings and fillings. With a soft crumb and a delicate crust, lemon yogurt tea cakes are a delicious indulgence that will satisfy your sweet cravings.
Let's cook with our recipes!
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
LEMON-YOGURT TEA CAKES
Light, tender and tangy, these little lemon cakes will be the belle of the brunch. They're also great for lunch, supper or snacking. -Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1 dozen.
Number Of Ingredients 11
Steps:
- 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, zest and extract; stir into crumb mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 232 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh lemon zest and juice for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this can make the cakes tough.
- Fill the muffin cups only 2/3 full, as the cakes will rise during baking.
- Bake the cakes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before glazing them.
Conclusion:
These lemon yogurt tea cakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a hint of lemon that is perfectly balanced by the sweetness of the glaze. Whether you are serving them for breakfast, brunch, or dessert, these cakes are sure to be a hit.
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