Mini lemon yoghurt cakes with syrup

  • 25 mins cooking
  • Makes 30 Item
  • Print


Mini lemon yoghurt cakes with syrup
  • 1/3 cup (50g) self-raising flour
  • 1/4 cup (55g) caster sugar
  • 1 1/2 tablespoon cornflour
  • 1/4 teaspoon bicarbonate of soda
  • 1 teaspoon poppy seeds
Lemon syrup
  • 1/2 teaspoon finely grated lemon rind
  • 1 teaspoon lemon juice 10g butter, melted lemon syrup
  • 1 medium lemon (140g)
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) water


Mini lemon yoghurt cakes with 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.

More From Women's Weekly Food