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Light Lemon Mini Cakes
Light Lemon Mini Cakes
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Prep Time:
15 minutes
Total Time:
1 hour 35 minutes
Fluffy lemon cakes baked in cute muffin cups for a delightful treat.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1/3 cup canola oil
  • 1 tablespoon grated lemon peel
  • 1/3 cup fresh lemon juice
  • 3/4 cup Yoplait® Fat Free plain yogurt (from 2-lb container), room temperature
Instructions:
  • Preheat the oven to 350°F. Grease 8 fluted tube muffin cups generously with cooking spray or shortening. In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt; set aside.
  • In a large bowl, whisk together the remaining ingredients until smooth. Gradually mix in the flour mixture until the batter is fluffy. Divide the batter evenly among the muffin cups.
  • Bake for 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool in the pan for 2 minutes, then gently invert a cooling rack over the muffin pan. Carefully flip the rack and pan together, then remove the pan. Allow the cake to cool completely for about 1 hour before serving.

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