Raspberry and Lemon Mini Cakes

These mini cakes have a delicious lemony flavour with a light, sweet and tart raspberry mascarpone cream.

One of the benefits of blogging is that you come across and get inspiration from many fellow bloggers. I have been following Astrid Field, the face behind The Sweet Rebellion, long before I began blogging. She has such great recipes and ideas.

I have been wanting to make these raspberry and lemon mini cakes for a while now, and finally got around to making these recently. Whilst these mini cakes seem like a lot of effort, it is actually quite simple – baked in a single sheet cake and the cut out of a cookie cutter.

I really loved the raspberry mascarpone cream, which looks and feels really delicate and light, but has a really intense raspberry flavour. I will definitely use it in other cakes as well. I enjoyed these so much that I decided to purchase her recipe book. It has some lovely bakes and also nice ideas for hosting your own high tea.

To add my own personalized touch to these bakes, I candied some lemons to add to the decoration. It’s a nice way to display the flavour profile of the cake in the garnish too.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.


This recipe is from The Sweet Rebellion’s website. As I have used this recipe without adaptation, I will share the link, which can be found here.


  • 2 medium lemons
  • 200g sugar
  • 250ml water


  1. Thinly slice your lemons, into rounds. This is easiest done with a sharp serrated knife. I always use a bread knife.
  2. Place the water and sugar in a shallow saucepan with a wide base so that there is enough space to lay the lemon slices.
  3. Set to a medium heat, dissolving the sugar in the water and just letting the syrup come to a boil.
  4. Once the syrup begins to boil, turn onto a low heat and add the lemon slices.
  5. Cook the lemon slices until they are translucent. This could take anywhere from 20 minutes to 45 minutes, depending on how thinly you have sliced them.
  6. Once they have been candied, set them on a cooling rack to dry for a couple of hours, ideally overnight.

Recipe by adventureswithsugar.com

You Might Also Like

No Comments

Leave a Reply