Ingredients
Scale
- For the Lemon Cake Shells:
- 12 small sponge cake domes or mini vanilla cake rounds
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp simple syrup
- For the Raspberry Fresh Cream Filling:
- 2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries, lightly mashed
- 2 tbsp raspberry jam
- 1 tsp fresh lemon zest
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp melted butter
- 1–2 tsp milk, as needed
- For Garnish (optional):
- Fresh raspberries
- Thin strips of lemon zest
- Fresh mint leaves
Instructions
- Hollow out the center of each sponge cake dome, leaving a thin outer shell.
- Brush the inside of each cake shell with the simple syrup mixed with the lemon juice.
- Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Gently fold in the mashed raspberries, raspberry jam, and lemon zest until evenly combined.
- Fill each cake shell generously with the raspberry fresh cream mixture.
- Place the filled cakes in the refrigerator for 20 minutes to firm up.
- Whisk together the powdered sugar, lemon juice, lemon zest, melted butter, and enough milk to create a smooth glaze.
- Spoon the lemon glaze over each cream-filled bomb, allowing it to drip naturally down the sides.
- Garnish with fresh raspberries, lemon zest, and mint leaves.
- Chill for an additional 15 minutes before serving.
Notes
This recipe yields 12 servings. For best results, serve chilled.
Nutrition
- Calories: 265
- Sugar: 20 g
- Fat: 16 g
- Carbohydrates: 28 g
- Protein: 3 g