• Save

Raspberry & Lemon Donut Cakes

This is by far the best Olive Oil and Lemon Cake I have ever eaten.

If you have been following me for a while, you may know how much of a Fan I am of Marion’s Recipes (@novice_en_cuisine). They never fell me: They are simple and delicious! You can find Marion’s recipe directly on her blog, right HERE.

Again, this is my favorite Lemon Olive Oil cake, because I must have made this recipe 3 times since then 🙂

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent ConsultantBonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

  • Save
  • Save

Raspberry & Lemon Donut Cakes

bakingwithnessa
Made without butter, this Meyer Lemon Olive Oil cake brings the best out of the citrus and the tartness from the raspberries.
Start Cooking Pin Recipe Print Recipe
Prep Time 10 minutes
Bake / Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Sweet Cake
Cuisine French
Servings 8

Ingredients
 

  • 3 eggs
  • 3/4 cup (90 g) Confectioners sugar
  • 4 Tbsp (60 g) Lemon (Juice)
  • 1/3 cup (85 g) heavy whipping cream
  • 3 Tbsp (50 g) Meyer Lemon Oil
  • 3/4 cup (100 g) flour (sifted)
  • 1 1/4 tsp (6 g) baking powder
  • 32 Raspberries

Instructions
 

  • Preheat oven to 350F/180C.
  • Using the citrus press to collect the lemon juice. Set aside.
  • In a mixing bowl, whisk together eggs and sugar.
  • Then add the lemon juice, the heavy whipping cream and Meyer Lemon Oil.
  • Finally add the flour and baking powder. Whisk until smooth.
  • Add 4 raspberries per donut well and gently pour your preparation into the FlexipatÂŽ. Cover with your bonMAT™ so the Donuts can rise flat.
  • Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your donut cakes from 12min)
  • Once your Donut Cakes are out of the oven, let them cool down for about 10min. Then, unmold, serve and enjoy! Enjoy & Bon appĂŠtit!

YouTube Video

Photos

  • Save
  • Save
  • Save
  • Save

Nutrition

Serving: 8g | Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 94mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
Keyword best donut recipe, best lemon cake, best lemon donut, best olive cake recipe, best raspberry cake recipe, Cake, Citrus cake, Dessert, Lemon Cake, lemon cake recipe, Meyer Lemon Oil, Olive Oil Cake, Raspberry, Raspberry Cake
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/raspberry-lemon-donut-cakes/
  • Save
  • Save

One Comment on “Raspberry & Lemon Donut Cakes

  1. Pingback: Blueberry & Lemon Mini Cakes - Baking with Nessa

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




1.3K view 5 Shares
Share via
Copy link