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Light Lemon Mini Cakes

Rachel Rappaport
Updated Jun 4, 2012
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These moist and light mini lemon cakes are made in fluted muffin cups for pretty-as-a-picture desserts.

Light Lemon Mini Cakes

  • Prep Time 15 min
  • Total 1 hr 35 min
  • Servings 16
  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

130 Calories
5g Total Fat
2g Protein
19g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
160mg
7%
Potassium
45mg
1%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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