Light Lemon Mini Cakes Recipe

We have been working hard to stay within our daily calorie count and getting our bodies into motion!  Every now and then we reward ourselves with a lighter dessert.  This mini lemon cake recipe is the perfect dessert with lower calories.  It’s so moist and bursting with zesty lemon flavor!  You will love these cute little cakes!

Serves: 16

Light Lemon Mini Cakes Recipe

A light and moist cake bursting with lemon flavor!

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup canola oil
  • 1 tablespoon grated lemon peel
  • 1/3 cup fresh lemon juice (juice from 2 lemons)
  • 6 ounces Yoplait light yogurt (Lemon Cream Pie flavor)


  1. Heat oven to 350 degrees. Generously grease 8 fluted tube muffin cups with cooking spray or shortening (or 12 regular size cupcake cups). In a medium bowl stir together flour, sugar, baking powder, baking soda and salt; set aside.
  2. In a large bowl, beat remaining ingredients with a whisk until well blended. Gradually add in flour mixture and stir in until well combined and batter is fluffy. Divide batter evenly among 8 fluted muffin cups.
  3. Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. If necessary, loosen sides of cake around the edge with a small paring knife. Turn upside down and gently remove from the tin and let cool.

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5 Responses to “Light Lemon Mini Cakes Recipe”

  1. I really love everything with lemon in it! Only the yoghurt you're talking about's not available in my country! I live in the Netherlands! I'm Dutch. I always use greek yoghurt, and if i use some more lemon juice and the greek yoghurt, will i get the taste we're after? Or do i make the recipe totally diffrent when i do that? I hope you'll answer me, cos i really love those little cakes! Specifically with lemon! Thanks in advance! :-)

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