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Light Lemon Mini Cakes Recipe

A light and moist cake bursting with lemon flavor!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, lemon cake, lemon dessert, lemon recipe
Servings: 16
Calories: 134kcal

Equipment

  • Fluted tube Muffin Tin
  • Non-stick Cooking Spray
  • Mixing Bowl

Ingredients

  • 1½ cups flour
  • ⅔ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ⅓ cup canola oil
  • 1 Tablespoon grated lemon peel
  • ⅓ cup fresh lemon juice (juice from 2 lemons)
  • 6 ounces yoplait light yogurt (Lemon Cream Pie flavor)

Instructions

  • 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.
  • 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.
  • 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.

Notes

  • If you want to switch out the flour for almond, coconut, or whole wheat flour, you definitely could. However, the taste and texture will be completely different with any of those replacements.

Nutrition

Calories: 134kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 146mg | Potassium: 49mg | Fiber: 1g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg