Wednesday, July 20, 2011

Mini Lemon Yogurt Cakes


4 cups cake flour
2 teaspoons baking powder
1 1/2 cups powdered/icing sugar
1 cup full cream greek yogurt
1/2 cup freshly squeezed lemon juice
1 cup vegetable oil
4 eggs, room temperature
3 tablespoons lemon zest
Pinch of salt

Preheat oven to 350 F

Sift flour and baking powder into a large mixing bowl. Add sugar and salt and blend well to combine.

Beat eggs until light and fluffy, add yogurt and stir to combine. Add the rest of the wet ingredients and lemon zest, mix well to combine.

Add wet ingredients to the dry ingredients and fold gently to combine (don't over mix). Scoop into a prepared 18 cup muffin pan. 

Sprinkle with super fine sugar and bake for 15 to 20 minutes.


13 comments:

The Cook said...

Those sounds so good!

thefooddoctor said...

Heavenly!
I love lemons so much but this is really taking it to the next level

Mia said...

Thank you!!

S.V. said...

These look fantastic.

Amee said...

mmmmmm....little bites of heaven!! Thank you for sharing this great recipe! :)

Mia said...

Thanks, Amee. They're so so good!!

Anonymous said...

This sounds wonderful, Mia. We love lemon in cakes or pies. Is super fine sugar granulated or powered confectioners?

Eating Deliciously said...

These look so good. Will be trying them soon!

Mia said...

thank you!

Mia said...

Anonymous - I use powdered sugar or granulated sugar.

Traci Courson said...

I'm making those for sure. Lemons are my number 1 fav then next comes Healthy Dark Chocolate!!

Anonymous said...

It looks like there is something that was inserted on top...A lemon slice I assume. But it doesn't look burnt. Was it inserted right after baking? Anyone know? Thanks.

Anonymous said...

I make these lemon cakes twice I did everything and followed the directions to the T. Unfortunetly both times the mini lemon cakes Did Not Rise!! Did anyone else make these and have the same problem???? If not please let me know what you did so I know for next when I want to make them. Thanks.

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