Jan 10, 20162 min read

Lemon Yogurt Tea Cakes

I love to snack while I sip. These Lemon Yogurt Tea cakes have long been a favorite in my house. The ingredients lend a perfect balance to your tea. The right texture and taste, I am positive that you'll enjoy them. This Recipe is sure to keep you sipping happily ever after!

Ingredients

Note: This recipe is better with a KitchenAid Mixer

2 1/4 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 Greek yogurt - vanilla
3 egg whites
2 tablespoons lemon juice
1 teaspoon lemon extract

Instructions

Step 1: Mix dry ingredients

The neat thing about the KitchenAid Mixer is that you can throw the ingredients in the large bowl! Just combine the flour, sugar, baking powder, baking soda and salt in the KitchenAid Mixer bowl and whisk until blended.

Step 2: Cut in butter

Cut in butter slowly until mixture resembles coarse crumbs.

Step 3: Whisk in liquid ingredients

Whisk the yogurt, egg whites, lemon juice, and extract; stir into crumb mixture just until moistened.

The batter should no longer be chunky. If the batter is too dry, squeeze lemon juice a little at a time into the batter while the mixer is on until the batter becomes moist.

TIP: Separating the egg whites

Separating egg whites can be tricky! My tip on making sure the yolk stays separate is using the egg shell itself. I shuffle the yoke back and forth in the shell over a bowl until the egg white has fallen completely in the bowl. The yolk stays in the egg shell so no need to use another dish!

Step 4: Fill muffin cups

Fill paper-lined muffin cups three-fourths full. You can do like me though and fill them all the way to the top to create the type of muffin top that you actually want.

Step 5: Bake

Bake at 350°F 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.

Step 6: Enjoy your Lemon Yogurt Tea Cakes