LEMON YOGHURT MINI CAKE RECIPE
Ingredients:
Icing:
Pre-heat oven to 140 degrees Celsius convection or 160 degrees Celsius conventional.
In a bowl, mix together sugar, eggs, yoghurt, lemon zest and vanilla extract.
Add plain flour, baking powder and salt. Mix.
Fold vegetable oil into the mixture.
Pour into mini cake form.
Bake for 40 minutes at 140 degrees Celsius convection or 160 degrees Celsius conventional oven.
Let mini cakes cool down completely.
Make icing by mixing icing sugar and lemon juice. Drizzle on top of mini cakes.
Let icing set before serving. Enjoy!
