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+ servings

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.
Prep Time 10 minutes
Bake 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 Flexipat®. 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 appétit!

Video

Special Notes

Nutrition

Nutrition Facts
Raspberry & Lemon Donut Cakes
Amount Per Serving (8 g)
Calories 151 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 75mg25%
Sodium 94mg4%
Potassium 65mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 12g13%
Protein 4g8%
Vitamin A 239IU5%
Vitamin C 6mg7%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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