Lemon Sun Cakes with Berries and Cream

Vegetarian
Health score
2%
Lemon Sun Cakes with Berries and Cream
1500 min.
6
347kcal

Suggestions


Indulge your senses with our delightful Lemon Sun Cakes with Berries and Cream! Perfectly sweet and refreshingly tart, these charming cakes are the ideal dessert to elevate any occasion, whether it's a sunny afternoon gathering or a special celebration. The harmonious blend of zesty lemon and fresh berries creates a symphony of flavors that is sure to please every palate.

What makes these cakes truly irresistible is their light and fluffy texture, enhanced by the use of quality ingredients like unsalted butter, superfine sugar, and whole milk. This vegetarian treat accommodates various dietary preferences while still satisfying the sweet cravings of both friends and family alike. With a mere 347 calories per serving, you can pleasantly indulge in each bite without the guilt!

As you whip up these scrumptious delights, the aroma of baked lemon and the sight of colorful berries will create an inviting atmosphere in your kitchen. The finishing touch of whipped cream adds a silky richness, making each cake a true masterpiece. Don't forget to gather your loved ones around—the joy of sharing these Lemon Sun Cakes is as fulfilling as the experience of making them! So get ready to impress, and let the sunshine in with this delightful dessert that will leave everyone wanting more.

Ingredients

  • teaspoon double-acting baking powder 
  • oz blackberries 
  • oz blueberries 
  • servings garnish: and currants fresh white red
  • large eggs 
  • 0.8 cup flour all-purpose
  • tablespoons superfine granulated sugar 
  • 0.5 cup heavy cream chilled
  • 0.5 teaspoon lemon zest fresh finely grated
  • oz raspberries 
  • 0.3 teaspoon salt 
  • oz strawberries sliced
  • 0.5 cup sugar 
  • 0.3 cup butter unsalted softened
  • 0.5 teaspoon vanilla 
  • 0.5 cup milk whole

Equipment

  • food processor
  • baking sheet
  • oven
  • whisk
  • plastic wrap
  • hand mixer
  • aluminum foil

Directions

  1. Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
  2. Whisk together flour, baking powder, zest, and salt.
  3. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated.
  4. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.
  5. Divide batter among molds, filling each mold about two-thirds full.
  6. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.
  7. While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.
  8. Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).
  9. Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.
  10. Cakes can be made 2 days ahead and kept in an airtight container at room temperature, or 2 weeks ahead and frozen, wrapped in plastic wrap and then foil. Thaw frozen cakes in refrigerator and bring to room temperature before serving.

Nutrition Facts

Calories347kcal
Protein5.45%
Fat42.5%
Carbs52.05%

Properties

Glycemic Index
83.53
Glycemic Load
27.25
Inflammation Score
-6
Nutrition Score
10.008260861687%

Flavonoids

Cyanidin
34.58mg
Petunidin
7.53mg
Delphinidin
8.68mg
Malvidin
15.99mg
Pelargonidin
4.99mg
Peonidin
4.88mg
Catechin
10.84mg
Epigallocatechin
0.41mg
Epicatechin
1.99mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.28mg
Naringenin
0.05mg
Luteolin
0.05mg
Kaempferol
0.56mg
Myricetin
0.47mg
Quercetin
3.07mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:347.3kcal
17.36%
Fat:16.88g
25.96%
Saturated Fat:10.1g
63.13%
Carbohydrates:46.5g
15.5%
Net Carbohydrates:42.59g
15.49%
Sugar:30.19g
33.55%
Cholesterol:76.19mg
25.4%
Sodium:195.38mg
8.49%
Alcohol:0.11g
100%
Alcohol %:0.08%
100%
Protein:4.87g
9.74%
Vitamin C:23.7mg
28.73%
Manganese:0.55mg
27.43%
Fiber:3.91g
15.64%
Vitamin A:678.49IU
13.57%
Selenium:9.31µg
13.3%
Vitamin B2:0.22mg
12.78%
Folate:49.54µg
12.38%
Vitamin K:12.59µg
11.99%
Vitamin B1:0.17mg
11.17%
Calcium:104mg
10.4%
Phosphorus:101.37mg
10.14%
Iron:1.42mg
7.88%
Vitamin E:1.14mg
7.61%
Vitamin B3:1.42mg
7.11%
Copper:0.12mg
5.8%
Potassium:202.88mg
5.8%
Vitamin D:0.85µg
5.66%
Magnesium:21.82mg
5.45%
Vitamin B5:0.51mg
5.14%
Zinc:0.63mg
4.22%
Vitamin B6:0.08mg
4.13%
Vitamin B12:0.23µg
3.86%
Source:Epicurious