These little lemon yogurt tea cakes are perfect for a spring brunch or shower. They are pretty, full of flavor and so super easy to make! You can bake them up in a muffin tin, like I did here, or you can bake it up as a 9" cake. I chose to decorate these little guys with buttercream flowers, but some pretty little chamomile or lemon blossoms would be really pretty too!

*Lemon Yogurt Tea Cake(makes 18 cupcakes or 1 - 9" cake)*

*1/2 Cup Butter (melted)1 1/2 Cup Granulated Sugar3 Eggs1/2 tsp. Kosher Salt1 tsp. Vanilla4 oz. Whole Milk Yogurt1 Tbs. Lemon Zest3 Tbs. Lemon Juice3 Tbs. Sunflower or Safflower Oil1 1/2 Cup All Purpose Flour1/2 tsp. Baking Soda*

*Lemon Yogurt Glaze*

*1 1/2 Cup Powdered Sugar2 Tbs. Yogurt1-2 Tbs. Lemon juice (or as much as needed to get desired thickness.)*

For The Cake:

Preheat the oven to 350F.

In a large bowl, whisk together butter, sugar, eggs, salt, vanilla, lemon juice and zest, oil, and yogurt until smooth.

Add flour and baking soda and whisk together until JUST combined. Don't over mix.

Grease you muffin tins and fill each cavity 3/4 of the way.

Bake for 20-30 minutes, until the tops are springy and golden and a toothpick comes out clean.

For the Glaze:

Whisk all ingredients together until smooth and lump free and spoon over the tops of the cakes!