Name: Homemade Mini Lemon Raspberry Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 lemon (zested); 2 egg yolks; 2 tablespoons sugar; 3 tablespoons cornstarch; 500 ml milk; 1 tablespoon lemon juice or a few drops of lemon extract; 2 eggs; 70 g sugar; 70 ml oil; 1 teaspoon vanilla extract; 100 ml milk; 200 g flour; 10 g baking powder; A pinch of salt; 6 fresh raspberries; Icing sugar (for garnish)

Directions

1. Step

In a saucepan, whisk together the egg yolks, sugar, lemon zest, cornstarch, and lemon juice until smooth. Gradually add the milk, stirring continuously. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–6 minutes). Remove from heat and set aside to cool.

2. Step

In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until well combined. Add the oil and milk, then mix. Sift in the flour and baking powder, stirring until you have a smooth batter.

3. Step

Preheat the oven to 180°C (350°F). Pour the batter evenly into mini cake molds or a muffin tin. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

4. Step

Once the cakes have cooled slightly, make a small indentation in the center of each. Fill with the prepared lemon cream. Dust with icing sugar and top each cake with a raspberry.