Mini lemon and raspberry cakes

Indulge in the delightful flavors of Mini Lemon and Raspberry Cakes! This easy-to-follow recipe combines zesty lemon, juicy raspberries, and a nutty almond base to create moist and delicious mini cakes. Perfect for any occasion, these little treats are sure to impress with their vibrant taste and irresistible charm. Ideal for breakfast, dessert, or a sweet snack, make these mini cakes a staple in your baking repertoire.

  • 25 Mar 2025
  • Cook time 25 min
  • Prep time 10 min
  • 6 Servings
  • 11 Ingredients

Mini lemon and raspberry cakes

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.

Ingredients:

3 eggs
150g
1/2 cup sugar
100g
1/3 cup greek yogurt
80g
1/3 cup butter
70g
2 tbsp lemon zest
30g
1 cup almonds
120g
1/2 cup all-purpose white wheat flour
60g
1 tsp baking powder
5g
1 cup raspberries
150g
1 tbsp lemon juice
5g
1/3 cup almonds
40g

Instructions:

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
2. Prepare Dry Ingredients:
In a medium bowl, mix the ground almonds, flour, and baking powder until well combined. Set aside.
3. Mix Wet Ingredients:
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.
4. Combine Mixtures:
Gradually fold the dry ingredients into the wet mixture, stirring gently until no dry streaks remain.
5. Incorporate Raspberries:
Gently fold in the raspberries, being careful not to crush them too much.
6. Fill the Muffin Tin:
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.
7. Bake:
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.
8. Cool:
Allow the cakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
9. Serve:
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.

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.

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!

Nutrition Facts
Serving Size140 grams
Energy
Calories 410kcal21%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 33g10%
Fiber 5g14%
Sugar 20g20%
Fat
Fat 27g31%
Saturated 8g26%
Cholesterol 130mg-
Vitamins
Vitamin A 140ug15%
Choline 110mg19%
Vitamin B1 0.12mg10%
Vitamin B2 0.46mg35%
Vitamin B3 1.31mg8%
Vitamin B6 0.08mg5%
Vitamin B9 40ug10%
Vitamin B12 0.35ug15%
Vitamin C 7mg8%
Vitamin E 7mg49%
Vitamin K 2.90ug2%
Minerals
Calcium, Ca 160mg12%
Copper, Cu 0.32mg36%
Iron, Fe 1.81mg16%
Magnesium, Mg 90mg20%
Phosphorus, P 230mg19%
Potassium, K 300mg9%
Selenium, Se 12ug23%
Sodium, Na 130mg8%
Zinc, Zn 1.44mg13%
Water
Water 54g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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