Mini Yoghurt-Lemon Cakes

These mini cakes have a refreshing taste of lemon and are very popular with children. Although the recipe does not require any special ingredients, the texture is very spongy and moist.

Ingredients (yields 24):
220 g butter
450 g fine sugar (this may seem a lot but the taste is not sweet due to the addition of lemon juice in the recipe)
350 g plain flour
1 tsp bicarbonate of soda (Natron)
1 tsp salt
3 large eggs
1 tbsp lemon zest
110 ml lemon juice
160 ml plain yoghurt
1 tsp vanilla aroma

Glaze Ingredients:
250 g icing sugar
2 - 3 tbsp lemon juice

Method:
Preheat fan oven to 160° C / conventional oven to 180° C.  Grease mini cake tins with butter. I use baking moulds made of silicon.

Beat butter and sugar until creamy.  Add in eggs, lemon zest and lemon juice.  Mix thoroughly. Then, add in yoghurt and flour alternately until all are used up.  Lastly, add in vanilla aroma and mix well.

By using a tablespoon, fill batter into cake tins (about 3/4 full).  Bake for about 20 to 25 minutes or until golden brown.  Leave to cool slightly in mould before removing them to a wire rack.  Leave to cool down completely.

Mix glaze ingredients together until a thick glaze is reached.  Trickle glaze over mini cakes and leave aside until the sugar glaze is hardened.

Happy Baking!