Mini lemon and raspberry cakes
Mini lemon and raspberry cakes are light and fluffy treats that blend the zesty flavor of lemons with the sweetness of fresh raspberries. Perfect for any occasion, these cakes are easy to make and deliver delightful bursts of flavour in every bite.
Cook time 25 min
Prep time 10 min
Ingredients:
3 eggs1/2 cup sugar
1/3 cup greek yogurt
1/3 cup butter
2 tbsp lemon zest
1 cup almonds
1/2 cup all-purpose white wheat flour
1 tsp baking powder
1 cup raspberries
1 tbsp lemon juice
1/3 cup almonds
Mini lemon and raspberry cakes are a delightful treat that combine the tangy flavor of lemons with the sweet and tart taste of fresh raspberries. These mini cakes are perfect for a tea party, dessert, or even just a sweet snack. Made with simple ingredients like eggs, sugar, Greek yogurt, and a touch of lemon zest, these cakes are moist, fluffy, and bursting with flavor.
Instructions:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
In a medium bowl, mix the ground almonds, flour, and baking powder until well combined. Set aside.
In a large mixing bowl, whisk the eggs and sugar together until the mixture is light and fluffy (about 2-3 minutes). Add the Greek yogurt and melted butter, whisking until smooth. Stir in the lemon zest and lemon juice.
Gradually fold the dry ingredients into the wet mixture, stirring gently until no dry streaks remain.
Gently fold in the raspberries, being careful not to crush them too much.
Divide the batter evenly among the prepared mini muffin cups, filling each about 2/3 full. Sprinkle the sliced almonds on top of each mini cake.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. The cakes should be golden brown on top and spring back when lightly pressed.
Allow the cakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your mini lemon and raspberry cakes as a delightful treat. They can be served plain or with a light dusting of powdered sugar on top.
Baking mini lemon and raspberry cakes is a wonderful way to enjoy the refreshing flavors of lemon and raspberries. With a few simple steps and some helpful tips, you can create these delightful mini cakes that are perfect for any occasion. Enjoy them fresh out of the oven or store them for later—they are sure to be a hit with everyone who tries them!
Mini lemon and raspberry cakes FAQ:
Bake the mini lemon and raspberry cakes in a preheated oven at 350°F (175°C) for 15-20 minutes. They should be golden brown on top and a toothpick inserted into the center should come out clean.
Use a mini muffin tin for this recipe. Each muffin cup should be filled about 2/3 full with the batter to allow for rising.
Yes, you can substitute Greek yogurt with plain yogurt, sour cream, or even a dairy-free yogurt if you prefer a non-dairy option. Just keep the texture in mind as different substitutes may affect the moisture level.
Store the mini lemon and raspberry cakes in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating them, where they will keep fresh for up to a week.
If the cakes turn out dense, it may be due to over-mixing the batter or not incorporating enough air during the creaming process of the eggs and sugar. Make sure to fold in the dry ingredients gently and avoid over-mixing.
Cooking Tips:
- Ensure that all ingredients are at room temperature before starting, as this helps in better mixing and rising of the cakes.
- Gently fold the raspberries into the batter to avoid breaking them and causing the batter to turn pink.
- Use fresh raspberries for the best flavor and texture, but if you use frozen raspberries, do not thaw them before adding to the batter.
- Sift the flour and baking powder together to ensure an even distribution of the baking powder, which helps the cakes rise evenly.
- For an extra lemony flavor, you can add a bit more lemon zest or a splash of lemon extract.
Nutrition Facts
6 ServingsCalories 410kcal
Protein 12g
Carbohydrates 33g
Fiber 5g
Sugar 20g
Fat 27g
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