Name: Sticky Brown Sugar Lemon Cake with Raspberry Topping & Ice Cream
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ lemons; 3 (170 g) pkg raspberries; 1065 ml vanilla ice cream; all-purpose flour; baking powder; brown sugar; butter, unsalted; salt; vanilla extract

Sticky Brown Sugar Lemon Cake with Raspberry Topping & Ice CreamSticky Brown Sugar Lemon Cake with Raspberry Topping & Ice Cream — a 45-minute dessert recipe with 9 ingredients, serving 6.Ingredients

1 ½ lemons

3 (170 g) pkg raspberries

1065 ml vanilla ice cream

all-purpose flour

baking powder

brown sugar

butter, unsalted

salt

vanilla extract

Instructions

Preheat oven to 175°C (350°F).

Place butter in a medium saucepan and melt over medium heat.

Divide melted butter between 6 muffin cups, sprinkle with sugar, and set aside. (Reserve saucepan for later use.)

Wash, dry, zest, and juice lemons into a medium bowl.

Add flour, sugar, water, baking powder, vanilla, and salt to the bowl with the lemon; whisk to combine the batter.

Divide batter between muffin cups. Place in the oven and bake until a knife or skewer inserted in the center comes out clean, 15-20 minutes. Remove from oven and let cool for 5 minutes.

Meanwhile, wash and dry the raspberries.

Return saucepan to medium heat.

Once the pan is hot, add butter and swirl to coat the bottom. Add raspberries, sugar, and vanilla. Cook, stirring occasionally, until raspberries have softened, 3-4 minutes. Remove from heat and set aside.

Slide a knife down and around the side of each cake to loosen. Holding the muffin pan over a baking sheet pan, carefully invert, and tap the pan to loosen the cakes.

To serve, divide cakes, raspberry sauce, and ice cream between bowls. Enjoy!

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