Red Currant Yogurt Cakes
Cook Time:
25 minutes
Total Time:
40 minutes
Total Time:
measuring cup
measuring spoon
mini-loaf pan
large bowl
whisk
toothpick
cooling rack
Ingredients
1/2 c. plain whole-milk yogurt
1 c. sugar
3 large eggs
1/2 c. canola oil
1-1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. lemon zest, grated
1 c. red currants, fresh
Directions
Preheat oven to 350°F.
Lightly grease and flour a mini-loaf pan.
In a large bowl, whisk together yogurt, sugar, eggs, and oil until blended and smooth.
Add flour, baking powder, salt, and lemon zest and stir until the batter is smooth.
Pour into the prepared tin, dividing between the cups. Scatter berries on top of the batter.
Bake in oven for 25-30 minutes or until a toothpick inserted in the center of a loaf comes out clean.
Cool on a rack for 20 minutes before removing from the pan and cooling completely.