12 January 2023

Lemon Cakes with Raspberry Sauce

Lemon Cakes with Raspberry Sauce / www.delightfulrepast.com

Lemon Cakes—or Lemon Cupcakes, if you don't have the 
cannelés pan—look a little "dressy" without having to go to the mess and bother of making icing and getting out the piping bag and all that. Making a little batch of raspberry sauce is a doddle.

I was in the mood for Lemon Drizzle Cake, but I wanted to experiment with other uses for my new cannelés pan that has barely had time to cool off in the month I've had it. It has turned out batch after batch of perfect Cannelés

Anticipating my 13th blogiversary next month here at Delightful Repast, I was in the mood for something a little special, a little festive. Lemon Cakes with Raspberry Sauce and Whipped Cream filled the bill nicely. I hope you'll make them soon.

Lemon Cakes with Raspberry Sauce / www.delightfulrepast.com

For the first ten years of Delightful Repast, I posted every Thursday. Then I went to every other Thursday, then every third Thursday. Well, I'm going to reward myself for keeping this lark going for 13 years by going to monthly posting, the second Thursday of every month. 

I hope you'll carry on with me monthly, marking it on your calendar or however you remind yourself of things. Or just come back every week and read one of more than 600 posts. Wishing you a delightful 2023!

Lemon Cakes with Raspberry Sauce / www.delightfulrepast.com

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Lemon Cakes

(Makes 12)

1 large egg, room temperature
1 large egg white, room temperature
1/2 cup (4 fluid ounces/118 ml) milk, divided
1 teaspoon vanilla extract
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
3/4 cup (5.25 ounces/149 grams) sugar
2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons (2.5 ounces/71 grams) unsalted butter, room temperature
1 1/2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons grated lemon zest

1 Preheat oven to 350F/180C/Gas4. Prepare* the cannelés pan. Or put 2½-inch paper bake cups in a standard muffin tin. In small bowl, lightly combine the egg and yolk, a quarter of the milk, and the vanilla extract.

* You can use a baking spray—not a cooking spray—that contains flour or do what I do: grease (with Crisco shortening) and flour each of the 12 molds. Cooking sprays cause a gummy film to eventually build up on nonstick pans and ruins them. 

2 In medium mixing bowl, combine all the dry ingredients and mix on low speed for a minute to "sift." Add the softened butter and remaining milk. Mix on low speed until combined. With mixer on medium-high speed, beat for a minute and a half. Scrape the bowl.

3 Beat in the egg mixture in three batches, beating for 20 seconds after each addition. Scrape the bowl and, with spatula, stir in lemon juice and zest (I do it by hand because zest tends to get tangled up in the beaters).

4 Using a 1/4-cup measure as a scoop, divide the batter evenly among the 12 molds. Fill each with a scant (or level) 1/4 cup of batter, then scrape the bowl and spoon it in. Bake for about 20 to 22 minutes or until they are golden and one in the center tests done with a toothpick.

5 Cool in the cannelés pan for 5 minutes before turning them out to cool completely on a wire rack for an hour.

Raspberry Sauce

(Makes about 3/4 cup)

1 10-ounce package frozen whole raspberries unsweetened
1/4 cup (1.75 ounces/50 grams) sugar
1/4 cup (2 fluid ounces/59 ml) water
1 tablespoon (0.5 fluid ounce/15 ml) freshly squeezed lemon juice

1 In a small saucepan over medium heat, bring all the ingredients to a boil for 2 minutes, then reduce heat and simmer for 10 minutes, all the while stirring frequently.

2 With a silicone spatula, press the sauce through a fine-mesh strainer to remove the seeds. Cover and cool to room temperature, then refrigerate for at least an hour.

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