What is it about individual cakes that is so pleasing? Mini things in general seem to be nicer than the slightly larger version and they are more enjoyable to make – or is this just me? We all love a lemon drizzle right? We all love raspberries too, correct? Let’s combine them and add a bit of white chocolate into the mix voila, you have these lush raspberry, white chocolate lemon drizzle cakes.  Well if you are no fan of lemons, I suggest you stop reading, adjust your taste buds and start liking them 😂😂.  Nah, I get some people just aren’t a fan but I am one of those weirdos who peels and munches on them like oranges – freakishness behaviour agreed! Anyway back to these little beauts, even if I do say so myself they are pretty delish, particularly when they have had time to cool down and you can get a full mouthful of flavours.

I recently discovered cardboard cases, they probably have a technical name but I don’t know what that is! They stop the cakes from drying out and although I hate this word they stay rather moist!!!

On to the recipe

3 lemons juiced and zested

250g butter

400g sugar

3 eggs

250 self-raising  flour

2 tablespoons freeze dried raspberries

50g white chocolate

Preheat the oven to 160 degrees centigrade

I love the all in one methods,  however take note of these ingredients – set aside 150g of the sugar zest of one lemon and juice of 2, the chocolate and raspberries.  All the rest bung in a bowl together

Mix really well for a couple of minutes solidly until the mixture looks light in colour and smooth and fluffy

Grab your cardboard cases (sold on Amazon) or muffin cases if you only have these and spoon about a good heaped tablespoon into each case.

If you have cardboard cases just place them on a baking tray.  If you are using regular muffin cases make sure they are in a muffin tin before you fill

Place in the oven for about 30 mins until a skewer comes out clean

Mix the remaining zest and juice together along with the 150g of sugar

Poke lots of holes in each cake with a skewer and pour the mixture over the top of each cake – maybe a tablespoon on each one and then keep adding until the mixture is used up.

Once cooled down shave white chocolate curls with a peeler and sprinkle freeze dried raspberries on each one

Then eat

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