Mini Lemon Yoghurt Drizzle Cakes

Mini Lemon Yoghurt Drizzle Cakes


Servings 6
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

5.0 based on 3 ratings.


  • 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

Nutrition Information

Qty per
136g serve
Qty per
Energy 124cal 91cal
Protein 7.2g 5.3g
Fat (total) 3.74g 2.75g
 - saturated 2.5g 1.83g
Carbohydrate 15.6g 11.5g
 - sugars 11.2g 8.2g
Dietary Fibre 0.95g 0.7g
Sodium 186mg 136mg

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


  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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