Mini Greek Yoghurt & Lemon Cakes

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.