Anytime I make or shoot anything that might even possibly have some sort of berry like fruit anywhere NEAR it, it must be done in secret. You see, my 1 year old is somewhat of a berry thief/magnet/annihilator. She’ll do anything and everything in her power to get to and consume whatever berries might lie in her path, and that usually involves heavy destruction of baked goods. And blurry photography. Since these little cakes are heavy laden with raspberries, I had to pull out the big guns. Kitties. Thankfully, they are easy to come by out here in the country.
So baby L happily played, surrounded by a dozen balls of mewing fluff, oblivious to the wonder that I was inside enjoying(don’t worry, I still gave her berries. Later). These little lemon cakes are so dense and CRAZY lemony. They make the perfect little summer afternoon dessert, and of course, they are individual sized(we all know how I feel about that) and are easy to grab on the go. Because the “on-the-go” dessert is an absolute necessity in my world.
These cakes would be great served hot with a little ice cream. I love them even more later, when they’ve cooled and are more like a little lemon raspberry brownie. Switch things up, if you like, and try using blueberries or blackberries in place of the raspberries. I’m pretty sure that would be fantastic too.
- 9 t. Sugar
- 9 Lemon Slices(sliced horizontally, ¼" thick)
- ¾ C. Flour
- ¼ t. Salt
- ¾ C. Sugar
- 1 stick butter, softened(4 oz.)
- 2 Eggs
- ½ Lemon, Juiced
- ¾ C. Fresh Raspberries
- ¼ C. Flour
- Preheat oven to 350 degrees. Grease 9 wells of a muffin tin.
- Sprinkle 1 t. of sugar in the bottom of each greased well. Place a slice of lemon on top of the sugar in each well.
- In a small bowl, mix together the salt and flour. Set aside.
- In another mixing bowl, cream together the butter and ¾ C. sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice.
- Mix in the flour/salt until just combined and smooth.
- Toss the raspberries with the ¼ C. flour until each berry is well coated.
- Fold the flour coated raspberries into the lemon batter.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 15-18 minutes, or until just a little golden and set on top.
- Remove from the oven and let sit for 5 minutes.
- Run a knife along the edges of the cakes and press down on the tops and twist, to loosen.
- Invert the raspberry cakes.
- Serve with a garnish of mint or basil leaves.