Quick & Easy

Mini lemon yoghurt cakes with syrup

Mini lemon yogurt cakes with syrup
30 Item


Lemon syrup


1.Preheat oven to 180°C (160°C fan-forced).
2.Sift flour, sugar, cornflour and soda into small bowl; stir in seeds, yolk, yoghurt, rind, juice and butter.
3.Drop rounded teaspoons of mixture into baby patty cases on oven tray.
4.Bake, uncovered, about 10 minutes.
5.Meanwhile, make lemon syrup; using vegetable peeler, remove rind from lemon; shred peel finely. Juice the peeled lemon; place 2 teaspoons of the juice (reserve remainder for another use) in small saucepan with shredded rind, sugar and the water. Stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 5 minutes or until mixture thickens slightly; transfer to small heatproof jug.
6.Drizzle or brush hot lemon syrup over hot cakes.

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