Yogurt-y Lemon-y Mini Loaf Cakes

Knowing I have drawn you in just with the title,
do I even need the picture?

This was one of those little baking experiments that worked a treat.
A moist dense little yogurt-y cake, full of tart lemon-y-ness and just enough sweetness.  It is like mud cake meets lemon delicious!

Want to make some too?

Well, start by juicing up a few lemons and grating the rind.  I use a microplane for grating rind - how I ever got by before buying one is a mystery to me.
You will need a few teaspoons of rind and 1/4 cup of lemon juice.

Now, melt 200gms butter (in the microwave is fine) then add in 2 whole eggs, 1 cup brown sugar, 1 cup full fat cream enhanced greek yogurt (by the way, addition of yogurt by no means makes these healthy, but it does make them super moist), your 1/4 cup of lemon juice and your rind.  Beat all this up together with an electric mixer.

By the way, I reallllllly want one of these, but I am unlikely to find one in an op shop am I?

Anyway, I digress.  So once this is all mixed up, then tip in 2 cups of plain flour and 2 teaspoons of baking powder and mix it on medium high for about 5 min.

Try really hard not to lick too much batter and pour into 12 mini loaf tins
(muffin or friand tins would also be fine) and bake in a moderate oven for about 15-20 min.

While they are cooling, make a simple lemon icing with 1 cup of  siftied icing sugar and a tablespoon of lemon juice.  Spoon over your cakes as soon as they are cooled.

Delectible with a cup of tea, preferably served on a vintage tea plate, thank you very much.

Enjoy!

Trace xx