Strawberry & Lemon Mini French Yogurt Cakes
Strawberry & Lemon Mini French Yogurt Cakes might be just the Mediterranean recipe you are searching for. This recipe makes 8 servings with 326 calories, 6g of protein, and 16g of fat each. For 69 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Simply Scratch. 212 people were impressed by this recipe. Plenty of people really liked this side dish. Head to the store and pick up lemon zest, strawberries, sugar, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 37%. Users who liked this recipe also liked Lemon French Yogurt Cakes With Champagne Grapes, Mini Lemon Bundt Cakes with Lemon Curd Filling (Low Carb and Gluten-Free), and Mini Strawberry Cakes & Trying New Foods.
Servings: 8
Ingredients:
1-1/2 cups of All Purpose Flour
2 teaspoons Baking Powder
2 large Eggs
1/2 cup Grapeseed Oil
3/4 teaspoon Kosher Salt
1 Tablespoon grated Lemon Zest
3/4 cup Whole Milk Greek Yogurt
1 cup diced Fresh Strawberries
1 cup Sugar
1/2 teaspoon Vanilla
Homemade Whipped Cream
Equipment:
whisk
bowl
oven
frying pan
Cooking instruction summary:
Preheat your oven to 350 degrees. Set up eight large paper liners.In a medium bowl measure and add in the flour, baking soda and kosher salt, whisk to combine and set aside.In a large bowl add the sugar and lemon zest. Rub the lemon zest into the sugar until it resembles wet sand. Add in the two eggs, Greek yogurt, oil and vanilla, stir. Gently fold in the dry ingredients until incorporated and carefully stir in the diced strawberries.Fill the liners half way full and pop the sheet pan into a preheated oven for 20-22 minutes or until the tops are lightly golden and when a cake tester is inserted it comes back clean.Let cool completely before topping with whipped cream.
Step by step:
1. Preheat your oven to 350 degrees. Set up eight large paper liners.In a medium bowl measure and add in the flour, baking soda and kosher salt, whisk to combine and set aside.In a large bowl add the sugar and lemon zest. Rub the lemon zest into the sugar until it resembles wet sand.
2. Add in the two eggs, Greek yogurt, oil and vanilla, stir. Gently fold in the dry ingredients until incorporated and carefully stir in the diced strawberries.Fill the liners half way full and pop the sheet pan into a preheated oven for 20-22 minutes or until the tops are lightly golden and when a cake tester is inserted it comes back clean.
3. Let cool completely before topping with whipped cream.
Nutrition Information:
covered percent of daily need
