Lemon or raspberry drizzle cakes
These delightful Lemon or raspberry drizzle cakes are incredibly moist and flavorful, perfect for any occasion, from a quiet afternoon tea to a lively family brunch.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups All-purpose flour
1 cup Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter, softened
2 Large eggs, room temperature
¾ cup Whole milk, room temperature
1 teaspoon Vanilla extract
2 tablespoons Lemon zest (for lemon cakes)
4 tablespoons Fresh lemon juice (for lemon cakes)
1 ½ cups Powdered sugar (for lemon drizzle)
1 cup Fresh or frozen raspberries (for raspberry cakes)
2 tablespoons Raspberry jam or preserves (optional)
1 tablespoon Fresh lemon juice (optional, for raspberry drizzle)
1 ½ cups Powdered sugar (for raspberry drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease and flour each cup
- In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt
- In a separate bowl, cream the softened butter and sugar until light and fluffy
- Beat in the eggs one at a time and mix in the vanilla extract. Add lemon zest if making lemon cakes
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk
- Fold in the raspberries for raspberry cakes or ensure the lemon zest is mixed in for lemon cakes
- Divide the batter among the muffin cups, filling each about two-thirds full and bake for 20-25 minutes
- Let the cakes cool for 5 minutes before transferring to a wire rack to cool completely
- For the drizzle, whisk together the powdered sugar and lemon juice for lemon cakes or prepare raspberry drizzle
- Drizzle the glaze over the completely cool cakes and let set before serving
Notes
Use room temperature ingredients for best results.
Do not overmix the batter to keep the cakes tender.
Consider freezing any leftovers for future enjoyment.
Find it online: https://onthatplate.com/lemon-or-raspberry-drizzle-cakes/