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Fluffy Lemon Cakes with Berry Compote

Fluffy Lemon Cakes with Berry Compote for Bright Flavor Bliss

This Fluffy Lemon Cakes with Berry Compote recipe captures the essence of light, airy lemon cakes paired with a vibrant berry compote, sure to impress your guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups All-purpose flour For gluten-free option, substitute with a gluten-free flour blend.
  • 2 teaspoons Baking powder Acts as a leavening agent.
  • 1 teaspoon Baking soda Helps the cake rise.
  • 1 pinch Salt Enhances flavor of dessert.
  • ½ cup Unsalted butter Ensure it's softened to room temperature.
  • 1 cup Granulated sugar Adjust based on sweetness preference.
  • 2 large Eggs Using at room temperature helps with mixing.
  • 1 tablespoon Lemon zest Provides bright flavor; avoid the bitter pith.
  • ¼ cup Fresh lemon juice Infuses cakes with refreshing flavor.
  • ½ cup Buttermilk Can substitute with milk mixed with vinegar.
  • 1 teaspoon Vanilla extract Enhances overall flavor profile.
For the Berry Compote
  • 2 cups Mixed berries Adjust with other fruits for variety.
  • ¼ cup Granulated sugar (for compote) Adjust based on ripeness of berries.
  • 1 tablespoon Lemon juice (for compote) Adds acidity to balance sweetness.
  • 1 tablespoon Cornstarch (optional) Use if you prefer a thicker compote.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with butter or non-stick spray.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well-combined.
  3. In a large bowl, cream together softened butter and granulated sugar using an electric mixer for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, then mix in lemon zest, lemon juice, buttermilk, and vanilla extract until smooth.
  5. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  6. Spoon batter into muffin cups, filling them about two-thirds full.
  7. Bake for 15-20 minutes, or until a toothpick comes out clean. Allow to cool slightly.
  8. For the compote, combine mixed berries, granulated sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes.
  9. Optionally, thicken the compote with cornstarch mixed with water, cooking until desired texture.
  10. Serve the cakes warm topped with the berry compote.

Nutrition

Serving: 1cakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store cakes in an airtight container at room temperature for up to 2 days. Refrigerate leftover compote for up to 1 week.

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