|125 g||butter (softened)|
|150 g||sour cream|
|2½ tsp||baking powder|
|confectioner’s sugar for garnish|
Preheat the oven at 180°C/350°F. In a large bowl, beat butter until fluffy.
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.
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.
Allow to cool and sprinkle with confectioner’s sugar. Enjoy!