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.
Method
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Preheat oven to 180 °C. Spray 6 large muffin tins with cooking spray.
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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.
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In a separate bowl combine the flour, baking powder, and baking soda. Add into the liquid mix and combine well.
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Pour the mixture into the muffin tins and bake for 20-25 minutes or until skewer comes out clean.
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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.
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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.
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Drizzle with vanilla icing and serve with extra yogurt if desired. Enjoy!
