We have been working hard to stay within our daily calorie count and getting our bodies into motion! Every now and then we reward ourselves with a lighter dessert. This mini lemon cake recipe is the perfect dessert with lower calories. It’s so moist and bursting with zesty lemon flavor! You will love these cute little cakes!
6 ounces Yoplait light yogurt (Lemon Cream Pie flavor)
Heat oven to 350 degrees. Generously grease 8 fluted tube muffin cups with cooking spray or shortening (or 12 regular size cupcake cups). In a medium bowl stir together flour, sugar, baking powder, baking soda and salt; set aside.
In a large bowl, beat remaining ingredients with a whisk until well blended. Gradually add in flour mixture and stir in until well combined and batter is fluffy. Divide batter evenly among 8 fluted muffin cups.
Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. If necessary, loosen sides of cake around the edge with a small paring knife. Turn upside down and gently remove from the tin and let cool.