Light Lemon Mini Cakes

These moist and light mini lemon cakes are made in fluted muffin cups for pretty-as-a-picture desserts.

  • Prep Time 15 min
  • Total Time 1 hr 35 min
  • Servings 16

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

  • 1 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.
  • 2 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.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
160mg
160%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
4%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.