These tender, scalloped tea cakes are as simple to prepare as a batch of muffins.
1 Microwave butter and lemon zest in measuring cup for two 10-second intervals, or until just melted. Cool.
2 Whisk together 3⁄4 cup flour, 2 Tbs. sugar, and baking powder in small bowl.
3 Beat 1⁄3 cup sugar, egg, egg yolk, lemon juice, vanilla, and salt in medium bowl with electric mixer at medium-high speed 2 minutes, or until slightly thickened and smooth. Sift 1⁄3 of flour…