oven, bowl, hand mixer with beaters, fine grater, rubber spatula, muffin tin, muffin liners
How to cream butter and sugar
How to zest citrus fruits
Nutrition per serving
- 20⅞ g butter
- hand mixer with beaters
Preheat the oven at 180°C/350°F. In a large bowl, beat butter until fluffy.
- ⅛ lemon
- ⅓ eggs
- ⅛ tsp salt
- 16⅔ g sugar
- 25 g sour cream
- fine grater
- rubber spatula
Zest lemon and add to the bowl, together with eggs, salt, and sugar. Beat for approx. 2 - 3 min., or until light and fluffy. Stir in sour cream.
- 41⅔ g flour
- ⅜ tsp baking powder
In a second bowl, mix the flour and baking powder.
Fold into the butter-egg mixture.
- 41⅔ g raspberries
- muffin tin
- muffin liners
Add raspberries and stir carefully. Transfer to a muffin tin lined with muffin liners.
Bake at 180°C/350°F for approx. 20 – 25 min., or until a toothpick inserted in the center of the cakes comes out clean.
- confectioner’s sugar for garnish
Allow to cool and sprinkle with confectioner’s sugar. Enjoy!
Enjoy your meal!