Mini Lemon and Raspberry Cakes: A Zesty, Bite-Sized Treat

Byyassine

Introduction

Looking for a light and refreshing treat that’s both elegant and easy to make? These Mini Lemon and Raspberry Cakesare the perfect bite-sized dessert! With a bright lemon flavor and juicy raspberries in every bite, they’re ideal for spring gatherings, afternoon tea, or a sunny weekend snack.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs (room temperature)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt (or sour cream)
  • 1 cup fresh raspberries (tossed lightly in flour)
Mini lemon

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a mini muffin or cupcake pan.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. Cream the butter and sugar in a large bowl until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla.
  5. Fold in the dry ingredients alternately with the yogurt until just combined.
  6. Gently fold in the raspberries (dusting them in flour helps prevent sinking).
  7. Spoon the batter into the prepared pan, filling each cup about 2/3 full.
  8. Bake for 15–18 minutes, or until a toothpick comes out clean. Let cool before serving.

Tips for Success

🔹 Don’t overmix – Overworking the batter can make the cakes dense.
🔹 Room temperature ingredients – Help everything mix smoothly.
🔹 Toss raspberries in flour – Keeps them from sinking.
🔹 Want a richer option? Try topping with cream cheese frosting!

FAQs

Can I use frozen raspberries?
Yes! Use them straight from the freezer—do not thaw, to prevent bleeding.

How long do these cakes last?
Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Can I make this as a loaf cake instead?
Absolutely! Use a 9×5-inch loaf pan and bake for 45–50 minutes.

Conclusion

These Mini Lemon and Raspberry Cakes are like a burst of sunshine in every bite! Whether you’re making them for brunch, a sweet snack, or a homemade gift, they’re guaranteed to impress.

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