RECIPES CAKES DESSERTS

Mini Lemon Yoghurt Drizzle Cakes

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 13
Difficulty Easy

Rating (click to rate)

5.0 based on 3 ratings.

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

Nutrition Information

Qty per
136g serve
Qty per
100g
Energy 124.45kcalcal 91.440117560617kcalcal
Protein 7.2gg 5.2902277736958gg
Fat (total) 3.7366666666667gg 2.7455302473671gg
 - saturated 2.495gg 1.8332108743571gg
Carbohydrate 15.626666666667gg 11.48175361254gg
 - sugars 11.166666666667gg 8.2047514082782gg
Dietary Fibre 0.95166666666667gg 0.69924075434729gg
Sodium 185.72166666667mgmg 136.45971099682mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These slightly sweet and tangy Mini Lemon Yoghurt Drizzle Cakes are super easy to prepare.

Fall in love with the deliciously intense lemon flavour! Satisfaction guaranteed.yoghurt | Stay at Home Mum.com.au

Method

  1. Preheat oven to 180 °C. Spray 6 large muffin tins with cooking spray.

  2. 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.

  3. In a separate bowl combine the flour, baking powder, and baking soda. Add into the liquid mix and combine well. 

  4. Pour the mixture into the muffin tins and bake for 20-25 minutes or until skewer comes out clean.

  5. 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.

  6. 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.

  7. Drizzle with vanilla icing and serve with extra yogurt if desired. Enjoy!

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