Strawberry Lemon Mini Yogurt Cakes: Lemony cake studded with fresh strawberries topped with homemade whipped cream. Light and delicious!
Tsk-tsk another treat post, I KNOW two in one week, three if you include that french toast recipe! Sorry but I just couldn’t help myself, I do have other recipes I guess that maybe I could’ve shared with you all today but heck it’s Friday, and Friday needs to be celebrated.
First I need to ask, have you had the chance to browse May’s issue of bon appétit mag? Annnnd by chance did your eyes fall upon this lil’ditty on page 30? Yeahhhh buddy. Three words: French… yogurt… CAKE! Really it has the word FRENCH in the title, how could I resist?
Here’s what I did, I took this loaf recipe and made just a few modifications and threw in some fresh strawberries and turned this loaf into eight mini cakes.
Mini cakes, the name alone makes you feel less guilty for eating all of them two. Right?
As I skimmed the recipe I happened to notice that the recipe required NO mixer, NO butter and NO CALORIES… ha! just kidding on the calorie part, but it does call for Greek yogurt and I just love me some of THAT!
Well today’s weather has been weird, for lack of a better descriptive word. It would go from sunny to dark and cloudy in the matter of moments which made it difficult to shoot this post. But a little cloudy sky never stopped me before and neither did a yummy cake… wait yes it has. Stopped me from exercising!
Star by whisking the flour, baking powder and salt. Scoot it off to the side for a sec and get goin’ on the wet ingredients.
In a large bowl add in a cup of sugar along with the zest of a lemon, which should be about a tablespoon.
This is the fun part; with your fingers rub the sugar and the zest together until the sugar resembles wet sand.
Add in two eggs and 3/4 of a cup of whole milk Greek yogurt.
The original recipe calls for vegetable oil, but since I didn’t have any I substituted grapeseed oil instead.
Don’t be like me and almost forget the vanilla. Why does this always happen to me??
Measure a half a teaspoon and add that in too.
Next, pour in the dry ingredients…
Then gently stir or fold them into the wet ingredients.
Next, remove the leafy parts and the center “core” of a few strawberries.
Dice them up…
Next, you need a cup, but if you go over no one will be mad at you.
Then add the strawberries into the cake batter.
Next, gently fold the strawberries in until they are evenly throughout the batter.
I found these fancy-schmancy liners at a Home Goods store for 6 bucks. They are sturdy enough that you don’t need a muffin pan what-so-ever. You’ll need 8 of these babies, but jumbo muffin liners would work too, just set them up on a rimmed baking sheet and you’re good to go.
Then fill the liners up half way full, smooth out the tops and pop them into a preheated 350 degree oven for 20-22 minutes, or until the tops are a light golden and when you insert a cake tester it comes back clean. When you’re using these kinds of liners you have to be careful not to over bake the cakes.
Next, after they’ve bake; carefully remove them off of the sheet pan and over to a cooling rack, wait patiently for them to cool completely. IT’S SO HARD!
While I was waiting I “whipped” up some homemade whipped cream.
And there you have it. Your very own mini cake. Lemony cake studded with fresh strawberries topped with homemade whipped cream… does it get any better than this? I didn’t think so. Cake is what Fridays are made for, seriously. Google it.
Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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