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Lemon-glazed tea cakes

Rebecca's lemon-glazed tea cakes

Total Time
50 min
25 min
25 min
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27.


Earl grey tea

2 tbs, leaves

White sugar

½ cup(s), (110g)

Reduced fat oil spread

¼ cup(s), (60g)

Vanilla bean paste

1 tsp


3 medium

White self-raising flour

1½ cup(s), (225g)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Icing sugar

2 tbs

Fresh lemon rind

2 tsp, finely shredded

Oil spray

1½ x 3 second spray(s)


  1. Preheat oven to 170°C. Lightly spray 12 mini loaf tins (6 cm x 11 cm) with oil and line bases with baking paper.
  2. Process tea leaves and sugar in a small food processor until finely ground.
  3. Beat oil spread, tea mixture and vanilla in a bowl with electric beaters until creamy. Beat in eggs, 1 at a time, until combined. Gradually beat in half the flour on low speed, then beat in half the yoghurt. Repeat with remaining flour and yoghurt until just combined (don’t overmix).
  4. Pour mixture evenly into lined tins. Bake for 20–25 minutes or until a skewer inserted in the centre of cakes comes out clean. Stand cakes in tins for 10 minutes before turning out onto a wire rack to cool completely.
  5. To make glaze, mix icing sugar, half the lemon zest and 2 teaspoons water in a small bowl until smooth. Drizzle glaze over each cake and sprinkle with the remaining lemon zest. Stand until set before serving.


TO REFRIGERATE: Store cakes in a single layer in a reusable container for up to 5 days. TO FREEZE: Store cakes as above for up to 3 months. Thaw at room temperature.