LIGHT LEMON MINI CAKES

Light Lemon Mini Cakes image

These moist and light mini lemon cakes are made in fluted muffin cups for pretty-as-a-picture desserts.

Categories Dessert

Time 1h35m

Yield 16

Number Of Ingredients 10

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Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
1/3 cup canola oil
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
3/4 cup Yoplait® Fat Free plain yogurt (from 2-lb container), room temperature

Steps:

Heat oven to 350°F. Generously grease 8 fluted tube muffin cups with cooking spray or shortening. In medium bowl, stir together flour, sugar, baking powder, baking soda and salt; set aside.
In large bowl, beat remaining ingredients with whisk until well blended. Gradually beat in flour mixture until well combined and batter is fluffy. Divide batter evenly among fluted muffin cups.
Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. Place cooling rack upside down over muffin pan. Turn rack and pan over; remove pan. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 9 g, TransFat 0 g