Name: Lemon and yogurt cakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: Lemon frosting; 125 gram cream cheese, at room temperature; 2 1/2 cup icing sugar; 2 teaspoon lemon juice; 3/4 cup natural yoghurt; 3/4 cup vegetable oil; 3/4 cup caster sugar; 2 eggs; 2 teaspoon finely grated lemon zest; 1 tablespoon lemon juice; 2 tablespoon poppy seeds; 1 1/2 cup self-raising flour, sifted; 1/2 cup almond meal (ground almonds)

Ingredients

Lemon frosting

125 gram cream cheese, at room temperature

2 1/2 cup icing sugar

2 teaspoon lemon juice

3/4 cup natural yoghurt

3/4 cup vegetable oil

3/4 cup caster sugar

2 eggs

2 teaspoon finely grated lemon zest

1 tablespoon lemon juice

2 tablespoon poppy seeds

1 1/2 cup self-raising flour, sifted

1/2 cup almond meal (ground almonds)

Method

Lemon frosting

1.Using an electric mixer, beat ingredients in a small bowl until light and fluffy.

Lemon and yogurt cakes

2.Preheat oven to 180°C/160°C fan-forced. Lightly grease 8 x 3/4-cup mini loaf pans.

3.In a large bowl, whisk yoghurt, oil, sugar, eggs, zest, juice, poppy seed, flour and almond meal until combined.

4.Divide mixture evenly into prepared pans. Bake 20-25 minutes or until a skewer inserted at centres comes out clean. Stand cakes in pans 5 minutes; transfer to a wire rack to cool completely.

5.Spread frosting onto cooled cakes.

Use 1/2 cup plain flour instead of almond meal. Bake batter in a 19 x 11cm loaf pan; preheat oven to 160°C/140°C fan-forced for 1 hour (cover with foil if over-browning).
Note

Women's Weekly Food