Mini Lemon Yoghurt Drizzle CakesMini cakes but double in flavour!

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  • Mini Lemon Yoghurt Drizzle Cakes

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.

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.

serves
6
time needed
prep cook
ingredients
13
difficulty
Easy
rating (click to rate)
5.0 based on 3 ratings, click to rate

Ingredients

  • 1/2 Butter 1/2 cup
  • 1 1/4 cup White Sugar
  • 2 Eggs lightly beaten
  • 1 cup Yoghurt plain- unsweetened
  • 1/2 cup 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 cup Water
  • 1 tbsp Vanilla Icing (optional)
  • 2 tsp Lemon Zest


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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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