(makes 9 cakes)

1 ½ C cake flour

2 t baking powder

½ t salt

 

½ C vegetable oil

1 C sugar

Zest from 2 lemons

   

3 eggs

1 t vanilla

  

1 C blueberry yogurt

½ pint fresh blueberries

 

Syrup ingredients:

½ C fresh lemon juice

½ C sugar

 

Glaze ingredients:

1 C powdered sugar

1 T plus 1 t fresh lemon juice

Prepare mini cake pans with non-stick cooking spray.

For lemon syrup: combine granulated sugar and lemon juice in a small sauce pan. Cook over medium heat until sugar dissolves completely. Set aside to cool.

For cake: in a mixing bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer, add oil, lemon zest and sugar. Beat until mixed well. In a pourable container, combine eggs and vanilla. Add eggs one at a time, mixing well after each addition. Beat until smooth. To the egg mix, add flour mix and yogurt alternately in several batches. Begin and end with the flour. Finish incorporating by hand. Allow batter to rest before placing in prepared molds for baking. Use an ice cream scoop for precise portioning. Place blueberries on top pressing them slightly into the batter. Place molds into a preheated 325 degree oven. Bake for 15 minutes, rotate and cook for another 10-15 minutes or until the tops are set to the touch. They will be slightly golden in color. Remove to a cooling rack and spoon lemon syrup over warm cakes. Cool for another 10 minutes or so and unmold. They need to be slightly warm for unmolding. Allow to cool completely before lemon glaze is added. While the glaze is nice for dressing, it is not needed for flavor. The cakes are delicious naked 😉

For glaze: combine lemon juice and powdered sugar in a mixing bowl and whisk together until smooth.

For presentation: garnish with lemon slice and fresh berries.