Preheat oven to 350 degrees. Spray ten 4 x 2 1/4 inch loaf pans or 3 x 1 1/2 inch muffin pan cups with non-stick cooking spray. In large bowl mix flour, sugar, baking powder, baking soda, and salt.
With pastry blender or 2 knives, cut in corn oil spread until mixture resembles coarse crumbs. Stir in yogurt, egg substitute, lemon extract, lemon peel, and lemon juice just until flour is moistened; spoon batter into loaf pans or muffin cups.
Bake 20-25 minutes until toothpick inserted in center of cakes comes out clean. Immediately remove cakes from pans; serve tea cakes warm. Or, cool them on wire rack to serve later. Makes 10.
May use 18 (2 1/2 x 1 1/4 inch) muffin pan cups. Bake 15-18 minutes.
Each: about 265 calories, 7 g fat, negligible cholesterol, 200 mg sodium.
