Lemon Sun Cakes with Berries and Cream
Light and fluffy lemon-scented cakes topped with fresh mixed berries and whipped cream. These individual sun cakes feature a delicate citrus flavor and are garnished with an assortment of seasonal berries and softly whipped cream for an elegant dessert.
Ingredients
- •¾ cup all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon lemon zest
- •¼ teaspoon salt
- •¼ cup unsalted butter
- •½ cup sugar
- •1 whole egg
- •½ teaspoon vanilla
- •½ cup whole milk
- •1 cup raspberries
- •1 cup blueberries
- •1 cup blackberries
- •1 cup strawberries
- •3 tablespoons superfine granulated sugar
- •½ cup heavy cream
- •1 serving fresh berries
- •6 pieces brioche molds
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
10 min
- 2.
Whisk together flour, baking powder, zest, and salt.
3 min
- 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. 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 min
- 4.
Divide batter among molds, filling each mold about two-thirds full. 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.
30 min
- 5.
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.
10 min
- 6.
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).
5 min
- 7.
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 min
