Greek Yogurt Mini Lemon Cakes

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5 from 6 votes

Mini lemon cakes, made with Greek yogurt and filled with lemon flavoured strained yoghurt, make a deliciously light tea-time bite.

Servings:

Author: Helen Best-Shaw

Prep Time15

Cook Time20

Total Time35

Ingredients

160 g Greek yogurt - 0%
25 g vegetable oil
40 g caster sugar
1 egg
100 g plain flour
1 tsp baking powder
zest of 1 lemon – finely grated
2 tbs milk
2 tbs icing sugar

Instructions

To make the labneh for the filling, place 100 g of the yoghurt into the middle of a piece of cheese cloth. Then gather up the edges to make a bundle and hang over a bowl and allow to drip over night (or at least a few hours). You can make the labneh in advance and keep covered in the fridge for several days.
Whisk the remainder of the yogurt (60 g), vegetable oil, caster sugar and egg together in a bowl so that the mixture resembles custard.
Fold in the flour, baking powder, half of the lemon zest and the milk.
Dollop into a greased mini muffin pan (or into fairy cake cases in a baking pan) and bake at 180 °C / GM4 for 15 – 20 minutes (depending on the size of your cakes) until risen and springy.
Remove from the oven, allow to rest for a few minutes, then remove from the baking pan and leave to cool on a wire rack.
Stir the remainder of the lemon zest and icing sugar into the labneh to make a filling. Slice the mini cakes in half horizontally and sandwich them together with a teaspoon of the lemon labneh filling. (If you have made cupcakes then simply put a dollop of frosting on top).
Keep in a cool place and serve the same day.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.