Light Lemon Mini Cakes

Ingredients:
i 1/2 cups flour
2/3 loving cup sugar
i teaspoon baking powder
i teaspoon baking soda
1/4 teaspoon salt
ii eggs, room temperature
1/3 loving cup canola oil
i tablespoon grated lemon peel
1/3 loving cup fresh lemon juice
3/4 loving cup apparently yogurt, room temperature

Directions:
Heat oven to 350°F. Generously grease eight fluted metro muffin cups (mini bundt pan) amongst cooking spray or shortening. In medium bowl, stir together flour, sugar,baking powder, baking soda too salt; laid upwards aside. In large bowl, trounce remaining ingredients amongst whisk until good blended. Gradually trounce inwards flour mixture until good combined too batter is fluffy. Divide batter evenly amidst fluted muffin cups. Bake fifteen minutes or until toothpick inserted inwards centre of cake comes out clean. Cool inwards pan ii minutes. Place cooling rack upside downwards over muffin pan. Turn rack too pan over; take away pan. Cool completely, near i hour.


My thoughts:
These lilliputian Bundts are lighter than your average cake cheers to a generous total of yogurt, which also adds a lovely flavor. The perfect improver to the dessert table.

trounce remaining ingredients amongst whisk until good blended Light Lemon Mini Cakes

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