Mini Lemon Drop Cakes

Serves: 6–8

Ingredients:

180 g plain flour

150 g caster sugar

120 g unsalted butter, melted

120 g Greek yogurt

2 large eggs

10 g baking powder

2 lemons, zested

40 g lemon juice

2 g salt

5 g vanilla extract

For the Lemon Glaze:

120 g icing sugar

25 g lemon juice

5 g lemon zest

Method:

1. Preheat the oven to 180°C (350°F) and grease a mini cake or muffin tray.
2. In a bowl, whisk together melted butter, sugar, eggs, yogurt, vanilla, lemon juice, and lemon zest until smooth.
3. Add flour, baking powder, and salt. Mix gently until combined.
4. Divide the batter evenly into the mini cake molds, filling each about ¾ full.
5. Bake for 15–18 minutes until golden and a toothpick inserted in the center comes out clean.
6. Let the cakes cool slightly, then remove from the tray.
7. Mix icing sugar, lemon juice, and zest to make the glaze. Drizzle generously over the warm cakes.
8. Serve soft and moist with extra lemon slices on the side.