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Recipe

Little lemon and raspberry cakes

Ahh, raspberries and lemon! They are a match made in heaven as the lemon seems to enhance the very delicate flavour of raspberries. Try the combo in these gorgeous mini cakes and you'll be hooked!

By Nici Wickes
  • 15 mins preparation
  • 20 mins cooking
  • Makes 8
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Ingredients

  • 140 gram butter, softened
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup raspberries, dusted in 1 tbsp flour
  • yoghurt or ½ cup sour cream with 1 tbsp brown sugar to serve

Method

  • 1
    Preheat oven to 180°C. Grease an eight-hole mini-loaf tin or a 12-hole muffin tin. Line each hole with a small square of baking paper.
  • 2
    Beat the butter and sugar until very pale and fluffy. Stir in the vanilla and zest. Add in the eggs, one at a time, beating after each addition. Add in sour cream and milk, beating briefly.
  • 3
    Mix together the flour, baking powder, baking soda and salt. Gently add these into the creamed mixture until just combined. Fold the raspberries through.
  • 4
    Spoon the batter into the prepared tin, filling each hole to three-quarters full.
  • 5
    Bake for 20-22 minutes or until a skewer inserted comes out with a few moist crumbs attached. Cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.
  • 6
    Serve accompanied by yoghurt or sour cream with a small amount of brown sugar added.

Notes

Using yoghurt or the combo of sour cream and brown sugar instead of icing is so delicious for these little cakes.

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