Lemon Tea Cakes

By bweber

All You

FEBRUARY 2014

Ingredients

• 2 large eggs
• 1/2 cup sugar
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• Confectioners' sugar, optional

Preparation

Step 1

1. Preheat oven to 375ºF. Mist 12 cups of a muffin tin with cooking spray.

2. In a large bowl, whisk together egg, sugar, lemon zest, juice, vanilla and salt until well blended.

3. Gently fold flour and baking powder into egg mixture with a rubber spatula until just incorporated. Mix in butter. Divide batter among cups, filling each 1 about halfway. Bake until cakes have risen and turned golden, about 11 minutes. Immediately run a knife around edges and invert cakes onto a wire rack to cool slightly. Serve warm, dusted with confectioners' sugar, if desired.