Lemon Yogurt Cakelets
from Sticky, Gooey, Creamy, Chewy
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1/2 cup candied ginger bits (optional)
1 cup fresh blueberries (optional)
Preheat the oven to 350 degrees F. Grease and flour a cake plaque or mini muffin pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Equally divide the batter into 2 bowls. Mix the ginger bits into one, and the blueberries into the other. Pour the batters into the prepared pan and bake for about 20 minutes, or until a cake tester comes out clean.
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Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cakelets are done, allow them to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cakelets are still warm, pour the lemon-sugar mixture over them and allow it to soak in. Cool.