We made the Lemon Raspberry Tea Cakes featured in Sur La Table and they were a big hit!

Background: Sur La Table featured these Lemon Raspberry Tea Cakes by Bianca Dodson and they are delicious! We made them for brunch and everyone loved them. They are simple to make and have incredible flavor – raspberry and lemon are always a power couple! The amount of sugar in this recipe isn’t overpowering so it allows those fresh flavors to shine. Using the Sur La Table Spring Floral Silicone Mold will create these perfect, little, flower cakes. This recipe yields 12 tea cakes.

• 1 ½ cup all-purpose flour
• ¾ cup sugar
• ½ cup melted butter
• ½ cup sour cream
• 2 eggs, plus 1 egg yolk
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Zest of 1 lemon
• Juice of half a lemon
• ½ cup raspberries
• 1 tablespoon powdered sugar

1. Preheat the oven to 350°F.
2. In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. Add butter to a medium size bowl then heat in 30 second increments until fully melted.
4. Add the sugar and lemon zest to the melted butter then whisk until well combined. Next, whisk in sour cream, eggs and lemon juice until well combined.
5. Toss raspberries into flour mixture to coat slightly. Pour the dry ingredients into the wet ingredients then gently fold in.
6. Using a medium scoop, scoop batter into each mold.
7. Bake for 18-20 minutes. After the cakes have baked, allow them to cool in the mold for 10 minutes, then gently remove them from the mold. Allow to finish cooling on a wire cooling rack.
8. Dust with powdered sugar before serving. Serve with coffee or tea and enjoy!

For more excellent brunch recipes, check out our Sausage Spinach Puffs and Cheesy Hash Brown Casserole.

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