Raspberry-Lemon Heart Cakes

Raspberry-Lemon Heart Cakes
Photo by Gail Albert Halaban


  • 1 cup whole milk
  • 4 large eggs
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • ¾ teaspoon coarse kosher salt
  • ½ cup unsalted butter
  • 2 cups sugar
  • + 4 more ingredients
    • Powdered sugar
    • Purchased lemon curd
    • Raspberry jam or fruit spread
    • 1 teaspoon vanilla extract

Preheat oven to 350°F. Line heavy 18 x 12 x 1- inch baking sheet with parchment paper. Whisk first 3 ingredients in medium bowl. Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes. Beat in butter, then milk. Fold in flour mixture, then bea...

View full recipe at Epicurious


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