Mini Lemon Yogurt Cakes
Not only cute in mini sizes, they're tender and soft too. You can feel the crusty top with each bite especially when served warm.
Ingredients
- 3 large eggs
- 75 g caster sugar
- 1 tsp vanilla extract
- 1/2 tbsp lemon juice
- 1 lemon zest
- 100 g natural yogurt - Greek yogurt
- 30 g corn oil
- 120 g cake flour or plain flour - sifted
Instructions
- Preheat oven at 150 deg C. Grease flower mould pan (or muffin pan) with butter and dust with some flour and shake out excess, set aside.
- In a cup, blend natural yogurt and corn oil thoroughly to smooth.
- In a mixing bowl, whisk eggs, sugar, lemon juice and vanilla extract at high speed till thick and fluffy, for about 5 minutes.
- Sieve flour the second time into the egg mixture together with lemon zest until combined at low speed for about 30 seconds. Then use a rubber spatula to fold well the batter.
- Stir the batter again before pouring it into mould to almost full and and gently tap the pan on table top to release air bubbles.
- Then bake in the preheated oven for about 30-35 minutes till golden brown or skewer inserted in the cake comes out clean.
- Release the small cakes from flower mould pan or muffin pan once it is out of the oven.
Notes
Please keep in mind that all oven temperatures and baking time varies.
Best to consume the small cakes within a day. The top of the cake will be a bit wet if kept till next day, so it's better to dust with some snow powder before storing in container.
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