Mini Greek Yoghurt & Lemon Cakes

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Makes 12 mini cakes

Ingredients:

Lemon Cakes

  • 60g Chris’ Greek Style Natural Yoghurt

  • 25g Vegetable Oil

  • 40g caster sugar

  • 1 egg

  • 100g plain flour

  • 1 tsp baking powder

  • Zest of half a lemon – finely grated

  • 2 tbs milk

  • 2 tbs icing sugar

Cream Cheese Filling

  • 125g cream cheese, softened

  • 2 tsp finely grated lemon rind

  • 1 1/2 cups icing sugar mixture

Method:

  1. Preheat oven to 180 degrees Celsius

  2. Combine the Chris’ Greek Style Natural Yoghurt, vegetable oil, sugar and egg together in a bowl until smooth.

  3. Fold in the flour, baking powder, lemon zest and milk.

  4. Divide the mixture evenly into a pre-greased mini muffin pan, and bake for 15-20 minutes (or until your cakes have risen and are springy.)

  5. Remove from the oven, allow to rest for a few minutes, then remove from the baking pan and leave to cool on a wire rack.

  6. Using an electric mixer, beat cream cheese and lemon rind in a mixing bowl. Gradually beat in sugar until smooth.

  7. Slice the mini cakes in half horizontally and sandwich them together with a cream cheese icing filling

  8. Keep in a cool place and serve the same day.

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Greek Yogurt Cinnamon Donuts

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Greek Yoghurt Breakfast Bowl