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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TONY said...

"Lemon Cakes with Raspberry Sauce and Whipped Cream."
Thats sounds so good Jean, even a little, naughty! Your 13th. annversay! Woo Hoo! Congratualtions.
Was it always a ,"doddle?"

A thought Jean.Will most of your eaders know what, doddle , means? Italways rings a smile to my face when you use English slang. ha! Ha!

Thomas "Sully" Sullivan said...

Pardon me if I drool. Taste buds went into car wash mode the second I read “lemon…raspberry.” What a tantalizing combo. Picture added a thousand more words that are irresistible. Gonna haunt me all day!

Laura B said...

These look and sound so good! Pinning for later!

Jean | DelightfulRepast.com said...

Tony, thank you. And I'm glad you enjoy my English slang! If anyone doesn't know what some of my words mean in "American" they can always ask me.

Jean | DelightfulRepast.com said...

Thanks, Sully! It *is* a delightful and delectable combination.

Jean | DelightfulRepast.com said...

Thanks, Laura. Pins are always appreciated!

Creations By Cindy said...

Looks yummy! Hugs and blessings, Cindy

Lynn said...

A lovely recipe from a lovely blogger. I'll be watching all the goodies you continue to cook up and share. It sounds like you'll be doing lots in 2023 with this. Happy New Year. Lynn and Precious XX

Jean | DelightfulRepast.com said...

Cindy, thank you! Happy 2023!

Jean | DelightfulRepast.com said...

Aaw, Lynn, thank you! Wishing you and Precious a wonderful 2023.

Linda said...

Pinned! Another yummy recipe I can make with my Meyers Lemons!

Dee | GrammysGrid.com said...

Thanks so much for linking up at Shopping Saturday 4. I shared the link to your canele mold cake pan.

Jeanie said...

These look wonderful. Lemon is -- well, the best in my opinion -- and the raspberry sauce is a great idea!

I love your posts . I'm glad you're not stopping altogether!

Jean | DelightfulRepast.com said...

Thanks so much, Linda. Meyer lemons are the best!

Jean | DelightfulRepast.com said...

Dee, thanks, I appreciate that!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. I should be able to handle once a month!

Lorrie said...

Such a delicious looking dessert. Lemon and raspberry are the perfect pair, in my opinion. And it's always a good thing to find other ways to use specialty pans. Now you have me wondering what I can do with my madeleine pan...

Jean | DelightfulRepast.com said...

Lorrie, thank you. Funny, but I was somehow able to "be strong" when I had urges to buy a madeleine pan, and my mince pie tin has been a good substitute! 😁 Let me know if you come up with other uses for the madeleine pan.

ellen b. said...

Amazing looking and sounding!

Jean | DelightfulRepast.com said...

Thanks, Ellen. I could definitely eat it every day!

chickenruby said...

That looks truly scrumptious Thanks for linking with #pocolo

Jean | DelightfulRepast.com said...

Thanks, Suzanne!

Sherry's Pickings said...

Dip and sweep? I guess that's what we call a level cup etc... :=) Love lemon and raspberry together.

Jean | DelightfulRepast.com said...

Sherry, some people measure flour by spooning the flour into a cup and then leveling it off, and that turns out to be less flour by weight than when you dip the measuring cup into the flour and then level it off. So I always specify dip-and-sweep so that people will use the correct amount of flour.

Sandi@ Rose Chintz Cottage said...

Hi Jean! Your little lemon cake with raspberry sauce looks delightful! A pleasing presentation as well. I do chocolate cake with raspberry sauce and it is good too although the lemon would be really nice for a change. I'm sorry I haven't been by for so long, to check out your wonderful recipes, but I have been very ill. It was lovely to stop by and see what you have served up. Take care, my friend!

Jean | DelightfulRepast.com said...

Ohh, Sandi, so sorry you've been ill. You've had more than your share of that! Thanks so much for stopping by. I hope spring will bring better health your way.

Phil in the Kitchen said...

I do think that the cannelé shape looks great for cakes like these. I do really enjoy lemon cakes too. I'm currently under orders not to make any cakes until Christmas indulgence has worn off but it would be very tempting to use some of the lovely, fragrant Amalfi lemons which are just arriving in the shops around here. Thirteen years is very impressive and I'm very pleased you're not stopping there.

Jean | DelightfulRepast.com said...

Thanks so much, Phil! Yes, I think you should take advantage of those Amalfi lemons while you can. You can always wrap the cakes well and freeze them and just take one out for yourself now and then. Doesn't have to impact anyone else in the household!

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