These delightful light, moist Lemon Cakes are perfect for morning or afternoon tea, or served warm with a dollop of Kubu Coconut Yoghurt for a light desert. Our Kubu Coconut Natural Yoghurt gives these little gems a very light fluffy texture which will sure to please even the most discerning palate.
1/2 Cup Kubu Coconut Natural Yoghurt
1 Cup Golden Caster Sugar (normal caster sugar will suffice)
1 1/2 Cups Self Raising Flour
2 Teaspoons Baking Powder
1/2 Cup of Vegetable Oil (grape, sunflower or canola can be substituted)
Large pinch of Salt
3 Large Eggs
The Zest from one large Lemon
1/4 Cup of Fresh Lemon Juice
3/4 Cup of Icing Sugar
Pre Heat Oven to 175 Celsius and prepare a 12 tin Muffin Pan complete with paper muffin wrappers
In a large bowl whisk Sugar, Eggs and Yoghurt until well combined.
With a wooden spoon mix the Zest of the Lemon, Salt, Flour and Baking Powder into the mixture until just combined.
Add Oil to mixture and stir well until all combined (at first it may separate but continue stirring until combined).
Divide evenly into prepared Muffin Tin and bake for 25 minutes or until cakes lightly spring back when touched and golden brown.
Whilst baking combine the Lemon Juice with the sugar into a small bowl and mix to it is smooth and lumps have dissolved.
Once cakes are baked turn out onto a wire rack to cool and leave for 10 minutes. When cool, use a bamboo skewer to place around 5 holes in each Muffin. With a pastry brush , brush glaze over each Muffin and allow to cool or serve warm with a dollop of our beautiful Kubu Coconut Yoghurt.