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Tea Party Dessert That Looks Elegant and Petite - Lemon Raspberry Tea Cakes

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 24 servings

Ingredients
  

  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (60 g) almond flour (adds tenderness; sub more all-purpose if needed)
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk or buttermilk, room temperature
  • 1 tbsp finely grated lemon zest (about 1 large lemon)
  • 1 tsp pure vanilla extract
  • 1 cup fresh raspberries, halved if large (pat dry)
  • Nonstick spray or softened butter for the pan
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional for extra zing)

Instructions
 

  • Prep the pan: Heat the oven to 350°F (175°C). Grease a 24-cup mini muffin pan and lightly flour it, or use mini paper liners.
  • Mix dry ingredients: In a bowl, whisk flour, almond flour, baking powder, and salt. Set aside.
  • Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. This builds structure and a tender crumb.
  • Add eggs and flavor: Beat in eggs one at a time. Mix in lemon zest and vanilla until combined.
  • Combine wet and dry: Add half the dry mixture, then the milk, then the rest of the dry mix. Stir gently until just combined. Do not overmix.
  • Fold in berries: Gently fold in raspberries. If berries are very juicy, toss them with 1 tsp flour first to help prevent sinking.
  • Fill and bake: Divide batter among cups, filling each about 3/4 full. Bake 12–15 minutes, until the tops spring back and a toothpick comes out clean.
  • Cool: Let cakes cool in the pan 5 minutes, then transfer to a rack to cool completely.
  • Make the glaze: Whisk powdered sugar with 2 tbsp lemon juice. Add more juice a few drops at a time until thick but pourable. Stir in zest if using.
  • Glaze neatly: Dip the cooled tops into the glaze or spoon it over for a smooth cap. Let set 15–20 minutes until slightly firm and shiny.
  • Garnish (optional): Add a tiny raspberry piece, edible flower petal, or a pinch of lemon zest on each cake for a polished finish.