Fall in love with the deliciously intense lemon flavour! Satisfaction guaranteed.
These slightly sweet and tangy Mini Lemon Yoghurt Drizzle Cakes are super easy to prepare.
Mini Lemon Yoghurt Drizzle Cakes
Moist mini lemon cakes with a tangy yoghurt drizzle.
Course: Cakes, Desserts, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
35
minutesCalories
160
kcalTotal time
55
minutes
Cook Mode
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Ingredients
1/2 Butter-1/2 cup
1 1/4 cups White sugar
2 Eggs-lightly beaten
1 cup Yoghurt-plain- unsweetened
1/2 cups Lemon juice
2 tbsp Lemon zest-grated
2 1/2 cups Flour
2 tsp Baking powder
1 tsp Bicarb soda
1 cup Yoghurt-plain, low-fat, (optional)
1/2 cups Water
1 tbsp Vanilla icing-(optional)
2 tsp Lemon zest
Directions
- Preheat oven to 180 °C. Spray 6 large muffin tins with cooking spray.
- In a large bowl, mix together the butter and 1 cup of the sugar. Beat until light and creamy. Gradually add the eggs while you continue to mix. Stir in the yogurt, 1/4 cup of the lemon juice, and 2 tsp lemon zest.
- In a separate bowl combine the flour, baking powder, and baking soda. Add into the liquid mix and combine well.
- Pour the mixture into the muffin tins and bake for 20-25 minutes or until skewer comes out clean.
- While the cakes are baking, slowly heat the water, remaining sugar, and lemon juice in a small saucepan. Keep stirring! Make sure that the sugar has fully dissolved, then add the remaining lemon zest and simmer for another few minutes.
- Remove the cakes from the oven and pour the zest and syrup over the top while the cake is hot and still in the tin. Let it cool for a few minutes.
- Drizzle with vanilla icing and serve with extra yogurt if desired. Enjoy!
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