Strawberry & Lemon Mini French Yogurt Cakes

• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 3/4 teaspoons Kosher Salt
• 1 cup Sugar
• 1 Tablespoon Grated Lemon Zest
• 2 whole Large Eggs
• 3/4 cups Whole Milk Greek Yogurt
• 1/2 cups Grapeseed Oil
• 1/2 teaspoons Real Vanilla Extract
• 1 cup Diced Fresh Strawberries
• Homemade Whipped Cream, To Serve (optional)

1. Preheat your oven to 350 F. Set up eight large paper liners. You'll need 8 of these babies, but jumbo muffin liners would work too, just set them up on a rimmed baking sheet and you're good to go. Set aside.
2. Into a medium bowl add in the flour, baking powder and kosher salt, whisk to combine and set aside.
3. In a large bowl add the sugar and lemon zest. Rub the lemon zest into the sugar until it resembles wet sand. Add in the two eggs, Greek yogurt, oil and vanilla and stir. Gently fold in the dry ingredients until incorporated. Then carefully stir in the diced strawberries.
4. Fill the liners halfway full and pop the sheet pan into a preheated oven for 20-22 minutes or until the tops are lightly golden and when a cake tester is inserted it comes back clean.
5. Let cool completely before topping with whipped cream.
6. The cake base for this recipe was adapted from bon appetit magazine.

allpurpose, baking powder, kosher salt, sugar, lemon zest, eggs, milk, grapeseed oil, vanilla, fresh strawberries, cream

Taken from tastykitchen.com/recipes/desserts/strawberry-lemon-mini-french-yogurt-cakes/ (may not work)