Sticky Brown Sugar Lemon Cake with Raspberry Topping & Ice Cream

[Sincerely-Food-Chef]

Ingredients

• 1 lemon
• 2 (6 oz) pkgs raspberries
• 24 fl oz vanilla ice cream
• all-purpose flour
• baking powder
• brown sugar
• butter, unsalted
• salt
• vanilla extract

Instructions

1. Preheat oven to 350°F.
2. Place butter in a small saucepan and melt over medium heat.
   • 2 tbsp butter, unsalted
3. Divide melted butter between 4 muffin cups, sprinkle with sugar, and set aside. (Reserve saucepan for later use.)
   • 2 tbsp brown sugar
4. Wash, dry, zest, and juice lemon into a medium bowl.
   • 1 lemon
5. Add flour, sugar, water, baking powder, vanilla, and salt to the bowl with the lemon; whisk to combine the batter.
   • ⅔ cup all-purpose flour
   • ⅓ cup brown sugar
   • ¼ cup water
   • 1 tsp baking powder
   • ½ tsp vanilla extract
   • ¼ tsp salt
6. 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.
7. Meanwhile, wash and dry the raspberries.
   • 2 (6 oz) pkgs raspberries
8. Return saucepan to medium heat.
9. 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.
   • 4 tsp butter, unsalted
   • 3 tbsp brown sugar
   • ½ tsp vanilla extract
10. 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.
11. To serve, divide cakes, raspberry sauce, and ice cream between bowls. Enjoy!
    • 24 fl oz (3 cups) vanilla ice cream