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 Sugar
1/2 tsp. Kosher Salt
1 tsp. Vanilla
4 oz. Whole Milk Yogurt
1 Tbs. Lemon Zest
3 Tbs. Lemon Juice
3 Tbs. Sunflower or Safflower Oil
1 1/2 Cup All Purpose Flour
1/2 tsp. Baking Soda
Lemon Yogurt Glaze
1 1/2 Cup Powdered Sugar
2 Tbs. Yogurt
1-2 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!