Light Lemon Mini Cakes

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

By Betty Crocker Kitchens

June 4, 2012

1 1/2

cups Gold Medal™ all-purpose flour

2/3

cup sugar

teaspoon baking powder

teaspoon baking soda

1/4

teaspoon salt

eggs, room temperature

1/3

cup canola oil

tablespoon grated lemon peel

1/3

cup fresh lemon juice

3/4

cup Yoplait® Fat Free plain yogurt (from 2-lb container), room temperature

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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.

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.