Lemon Tea Cakes

Name: Lemon Tea Cakes
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

10 ingredients

3 steps

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

Directions

1

Preheat oven to 375°F. 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.