Servings: 9

Weight Watcher Smart Points: 6

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 stick butter, softened(4 oz.)
  • 2 Eggs
  • 1/4 C. Flour
  • 1/2 Lemon, Juiced
  • 9 Lemon Slices(sliced horizontally, 1/4" thick)
  • 3/4 C. Fresh Raspberries
  • 1/4 t. Salt
  • 9 t. Sugar


  1. Preheat oven to 350 degrees
  2. Grease 9 wells of a muffin tin.Sprinkle 1 t
  3. of sugar in the bottom of each greased well
  4. Place a slice of lemon on top of the sugar in each well.In a small bowl, mix together the salt and flour
  5. Set aside.In another mixing bowl, cream together the butter and 3/4 C
  6. sugar until light and fluffy
  7. Add in the eggs, one at a time, beating well after each addition.Mix in the lemon juice.Mix in the flour/salt until just combined and smooth.Toss the raspberries with the 1/4 C
  8. flour until each berry is well coated.Fold the flour coated raspberries into the lemon batter.Divide the batter evenly between the prepared pans.Bake in the preheated oven for 15-18 minutes, or until just a little golden and set on top.Remove from the oven and let sit for 5 minutes.Run a knife along the edges of the cakes and press down on the tops and twist, to loosen.Invert the raspberry cakes.Serve with a garnish of mint or basil leaves.

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