Lemon-Yogurt Tea Cakes: Date Added: 12 Nov 2009 Ingredients:

nonstick cooking spray
2 medium lemons
2 1/4 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light corn-oil spread -- 56% to 60% fat
8 ounces plain nonfat yogurt
1/4 cup frozen egg substitute -- thawed or 3 egg whites
1 teaspoon lemon extract

Cooking Instructions:

Preheat oven to 350°F. Spray ten 4" by 2 1/4" loaf pans or 3" by 1 1/2" jumbo muffin-pan cups with nonstick cooking spray. From lemons, grate peel and squeeze 2 tablespoons juice.

In large bowl, mix flour, sugar, baking powder, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in corn-oil spread until mixture resembles coarse crumbs.

Stir in yogurt, egg substitute, lemon extract, lemon peel, and lemon juice just until flour is moistened; spoon batter into loaf pans or muffin-pan cups.

Bake 20 to 25 minutes until toothpick inserted in center of cakes comes out clean. Immediately remove cakes from pans; serve tea cakes warm. Or, cool on wire racks to serve later.

Makes 10 tea cakes.

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