The Lovell Table

There is something about “mini” things that just make my heart happy. I love a personal sized dessert and I think these little yogurt cakes would be the sweetest hostess gift! Plus this recipe makes 4 so there will always be extra for you to keep and enjoy at home!

*Note: this recipe makes 4 cakes in 3″ by 7″ loaf pans. You could bake one cake in a 9″ circle pan- you may need to adjust cooking times.

Ingredients

• 8 oz lemon yogurt (I use Noosa Lemon Yogurt)
• 3 eggs
• 1 1/3 cup cane sugar
• 2/3 cup vegetable oil
• 1/4 teaspoon vanilla bean extract
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• zest of 1 lemon
• 2 tablespoons poppyseeds

Method

1. Heat oven to 350 and spray loaf pans with bakers spray
2. Pinch the lemon zest into the cane sugar
3. In a large bowl whisk together the yogurt, eggs, cane sugar, vegetable oil, and vanilla bean extract
4. In a separate bowl, mix together the flour, baking powder, and salt
5. Add the flour mixture into the wet ingredients and whisk until combined
6. Add in the poppyseeds and whisk again
7. Ladle the batter into the loaf pans until each pan is 2/3 full
8. Bake for 35-40 minutes or until cake is cooked through
9. Let cool before serving

*Optional: Serve cakes with lavender whipped cream (In a stand mixer fitted with a whisk attachment whisk together 1 cup of heavy cream, 1/2 teaspoon lavender powder, and 2 tablespoons powdered sugar until stiff peaks form)