Lemon Blueberry Raspberry Single Serving Cakes by Tamera

Lemon Blueberry Raspberry Single Serving Cakes by Tamera
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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 113.0
  • Total Fat: 2.9 g
  • Cholesterol: 15.9 mg
  • Sodium: 83.5 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Lemon Blueberry Raspberry Single Serving Cakes by Tamera calories by ingredient


Introduction

I want to have my cake and eat it too! I created this recipe, after a few epic fails, to devise a delicious dessert cake that had only about 100 calories. This is it! It's a great summer dessert that I can incorporate into my daily living. They freeze really well so I can grab on when the craving hits! I hope you enjoy. Oh and it's easy to make too! Bonus! I want to have my cake and eat it too! I created this recipe, after a few epic fails, to devise a delicious dessert cake that had only about 100 calories. This is it! It's a great summer dessert that I can incorporate into my daily living. They freeze really well so I can grab on when the craving hits! I hope you enjoy. Oh and it's easy to make too! Bonus!
Number of Servings: 22

Ingredients

    1 cup Granulated Sugar
    Lemon zest of 1 or 2 lemons

    2-1/4 cup Cake Flour
    1 tsp Baking Powder
    1/2 tsp Kosher Salt
    5 tbsp Butter, unsalted

    3/4 cup cup Buttermilk, lowfat
    1 large Egg, fresh, whole, raw
    2 Egg whites, large
    1 tsp Vanilla Extract
    1/4 cup fresh Lemon Juice

    3/4 cup Blueberries, fresh
    3/4 cup Raspberries

Tips

Mix one cup of powdered confectioners sugar with a little lemon juice at a time to get a thick frosting with loads of flavor to decorate these little gems. 1 tsp adds about 15 calories.
If you want to bring this cake to party, make it in a bundt pan and bake about 40-45 minutes.
Oh and check out the photo of one of the epic failures!! LOL


Directions

Throughly grease donut tins, individual cake serving pans or cup cake tins. set aside.

To prepare, allow the ingredients at come to room temperature including the butter, buttermilk, eggs, blueberries and raspberries (and if fruits are frozen take them out of freezer to thaw), lemon juice and vanilla. I will put eggs in warm water to warm them up if I have limited time and will microwave the buttermilk about 30 seconds so it's not cold.

Wet Ingredients bowl: Add 1/4 cup of lemon juice to buttermilk. then add the egg and egg whites, and vanilla. Mix well to break up the eggs.

Dry Ingredients:
In stand mixer bowl add sugar and zest of 1 large or 2 small lemons. (I like a lot of lemon flavor so I am not shy about using zest of 2 large lemons.)
Let the zest sit with the sugar for about 5 min if you have time to infuse the sugar with lemon flavor.

Add the flour (I like to use a bit of this flour to coat the berries to keep them from sinking into the bottom of the cake), baking powder, soda and salt. Mix it up then add the cubed butter into the dry ingredients. Mix on low until the butter resembles small crumbs about a minute.

Add the wet ingredients to the dry mixture all at once and mix until well incorporated about a minute or so.

Remove bowl from the stand and gently fold in the blueberries and raspberries.

Using ice cream or cookie scoop, place batter in nicely greased donut or individual cake serving pans.

Bake about 15 minutes. A toothpick inserted into the center and comes out clean is your indication it's done. They may not look done as they do not get brown, they will stay pretty pale.

In about 3 to 5 minutes, Gently remove individual from pans to cool one by one easing the cakes out of the pan.

If desired drizzle with confectioners sugar mixed with lemon juice or sprinkle lightly with confectioners sugar. These calories are not included in the recipe.


Serving Size: 22 individual cakes