Lemon tea cakes
Prep 10 min. Bake 11 min. Yields 12 cakes
154 cal, 8g fat (6g sat) 56 mg chol, 0 fiber, 2g pro, 16g carb, 110mg sod
- 2 lg eggs
- 1/2 cup sugar
- 2 tsp grate lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla
- Pinch salt
- 1 cup. All purpose flour
- 2 tsp baking powder
- 8 tbsp (1 stick) unsalted butter, melted and cooled
- Confectioners sugar, optional
Preheat oven 375 . Mist 12 cups muffin pan with cooking spray.
In a large bowl whisk together eggs, sugar, lemon zest, lemon juice, vanilla and salt until blended.
Gently fold in flour and baking powder into egg mixture with a rubber spatula until incorporated. Mix in butter.
Divide batter among cups filling each about half. Bake until cakes have risen and turned golden, about 11 minutes. Immediately run a knife around edges and invert onto wire rack. Serve warm, dust with confectioners sugar