Mini Lemon Berry Cakes Recipe

Name: Mini Lemon Berry Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks butter; 2 cups sugar; 4 large eggs; 1/2 cup lemon juice freshly squeezed; 2 tablespoons lemon zest; 3 cups flour; 1 teaspoon vanilla extract; 1 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup buttermilk; raspberry jam; 1/2 cup butter softened; 1 cup powdered sugar; 4 ounces white chocolate melted and cooled; 2 tablespoons heavy cream

Servings: persons

2 sticks butter
2 cups sugar
4 large eggs
1/2 cup lemon juice freshly squeezed
2 tablespoons lemon zest
3 cups flour
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
raspberry jam
1/2 cup butter softened
1 cup powdered sugar
4 ounces white chocolate melted and cooled
2 tablespoons heavy cream

1
["Preheat oven to 350 F. Grease and flour jelly roll pan and a 9"" round pand", "Using a stand mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, and mix on medium speed.", "Sift flour, baking powder, baking soda, and salt in a bowl. In another bowl, combined lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter.", "Divide the batter between the pans, smooth the tops, and bake for 20 minutes. Test to see if a toothpick comes out clean. If not, return to oven for 3 more minutes and check.", "Allow cakes to cool completely before using a 3"" biscuit or cookie cutter to cut circles.", "To prep icing, cream butter and sugar with mixer until fluffy, about 3 minutes. Stir in melted and cooled white chocolate. Add in cream, one tbsp at a time and beat an additional 3 minutes.", "Layer the cakes. Cake round, raspberry jam, icing. Repeat until third cake layer. Add icing, fresh raspberries and spring with white chocolate shavings."]

2083

kcal

Calories

126

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 sticks butter, 2 cups sugar, 4 large eggs, 1/2 cup lemon juice freshly squeezed, and more.

Yes, Mini Lemon Berry Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Lemon Berry Cakes

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