- hand mixer with beaters
Preheat the oven at 180°C/350°F. In a large bowl, beat butter until fluffy.
- ½ lemon
- 2 eggs
- ½ tsp salt
- 100 g sugar
- 150 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.
- 250 g flour
- 2½ tsp baking powder
In a second bowl, mix the flour and baking powder.
Fold into the butter-egg mixture.
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!