Lemon Yogurt Tea Cakes

  Taste of Home’s Baking Favorites has a recipe for Lemon Yogurt Tea Cakes that I made today. Without frosting and just egg whites, they are light and perfect for having with that midmorning cup of tea, or coffee. 
  The egg yolks will go with Bettie’s fried eggs for breakfast, double yolk eggs. 
The next time I make these cakes, I will use lemon yogurt and omit the lemon extract. I rarely buy it, and just happened to have some on hand this time, so used it. It is not easy to find plain yogurt here. I don’t like the Greek yogurt so have to hunt for the plain.
  Either way, these are good and everyone liked them. I did end up with 18 instead of 12, but that is because my muffin tins are smaller. I have thought about replacing them, but we like having a smaller cake or muffin so haven’t done it yet. If you have regular size pans you might get the 12 the recipe says it will make.
Lemon Yogurt tea Cakes
TEMP: 350°
2 ¼ cups all purpose flour
1 cup sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter
1 cup (8 ounces) plain yogurt
3 egg whites
2 tablespoons lemon juice
4 teaspoons grated lemon zest
1 teaspoon lemon extract
  In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in the cold butter until mixture resembles coarse crumbs. Whisk the yogurt, egg whites, lemon juice, peel and extract; stir into dry ingredients just until moistened.
  Fill greased or paper-lined muffin cups ¾ full. 
 Bake at 350° for 18 to 22 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes and than remove from pans and cool completely.
Yield: about one dozen

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