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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

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  • 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



Step 1

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

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Irish Lemon Pudding adapted from Irish Traditional Cooking Lemon Meringue Angel Cake