These moist and light mini lemon cakes are made in fluted muffin cups for pretty-as-a-picture desserts.
June 4, 2012
cups Gold Medal™ all-purpose flour
teaspoon baking powder
teaspoon baking soda
eggs, room temperature
cup canola oil
tablespoon grated lemon peel
cup fresh lemon juice
cup Yoplait® Fat Free plain yogurt (from 2-lb container), room temperature
Heat oven to 350°F. Generously grease 8 fluted tube muffin cups with cooking spray or shortening. In medium bowl, stir together flour, sugar, baking powder, baking soda and salt; set aside.
In large bowl, beat remaining ingredients with whisk until well blended. Gradually beat in flour mixture until well combined and batter is fluffy. Divide batter evenly among fluted muffin cups.
Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. Place cooling rack upside down over muffin pan. Turn rack and pan over; remove pan. Cool completely, about 1 hour.
If you do not have a fluted tube muffin pan, this recipe yields 12 regular-size cupcakes.
Did you know grated peel can be frozen? Frozen peel can be used exactly as fresh without defrosting.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.