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.
