Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease a mini Bundt pan.
3. In a medium bowl, combine the flour, baking soda and salt.
4. Use an electric mixer to cream the butter and sugar for about 3-4 minutes, or until light and fluffy. Mix in the eggs. Mix in the lemon zest and lemon juice.
5. Combine 1/3 of the flour mixture with half of the yogurt. Add the other 1/3 part flour and the remaining yogurt and lightly mix. Add the rest of the flour.
6. Next add the vanilla extract.
7. Transfer about 2 tablespoons of batter into the greased pan. (Reuse pan to make more mini cakes)
8. Bake in the preheated oven for 12-15 minutes until toothpick comes out clean.
9. Allow cakes to cool briefly on the wire rack then invert and place cakes on rack to finish cooling.
10. Start to make the frosting by mixing the cream cheese and lemon extract in a large bowl. Once smooth, mix in the powdered sugar.
11. Add milk one tablespoon at a time until desired consistency.
12. Drizzle the frosting on each cake and add sprinkles if desired.