Lemon Baby Cakes with Fresh Raspberry Buttercream

Lemon Baby Cakes with Fresh Raspberry Buttercream

recipe by

15
calories
18
ingredients
600
servings
3.817

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Ingredients

3 1/2 cups all-purpose flour
2 1/4 tsps baking powder
3/4 tsp kosher salt
1 cup unsalted butter at room temperature
2 1/2 cups sugar
4 large eggs at room temperature
5 tbsps lemon juice freshly squeezed
2 tbsps grated lemon peel finely
yellow food coloring lemon, if desired, to enhance the yellow color
1 1/2 cups buttermilk
1/2 cup unsalted butter at room temperature
12 ozs raspberries fresh or frozen
1/2 tsp lemon juice freshly squeezed
1 tsp pure vanilla extract Have you tried the wonderful extracts from Penzeys?!
3 1/2 cups powdered sugar
1 pinch kosher salt
2 tbsps milk if needed to thin out the frosting

Nutrition Facts

15
calories
5
g fat
2
g sugar
Amount Per Serving (recipe is 600 servings)
Calories 15
Calories From Fat 0
% Daily Value*
Total Fat 5g
8%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 5mg
2%
Sodium 5mg
0%
Potassium 0mg
0%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 0g
0%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%

Weight Watchers Points

PointsPlus: 2
SmartPoints: 1