I’m feeling the Spring vibes with these cute little bundt cakes (I’d say Summer but I’m just not a fan of really hot weather). Filled with lemon and raspberries, topped with a lemon icing they’re just so beautiful like a sunny Spring day. Plus, I can’t go past a dessert that’s made the perfect size for 1. This recipe makes 4 cute little cakes but you could certainly double the batch to make more or even a regular sized bundt too.
I’m loving bundt cakes lately and I think I could absolutely become addicted to buying bundt tins in all the different shapes and sizes available but I’m trying to be reasonable. This Chocolate Chip Bundt Cake with Cheesecake Filling was my first bundt recipe, then this super cool looking Red Velvet Bundt Cake got me totally hooked. I mean, how many bundt cake tins does a girl need. Well it turns out I needed these cute little mini bundt pans too.
Often bundt cakes can be of a firmer or denser texture but not these babies. The cakes are super moist and really delicate but the flavours are bold and tangy. Every other bite you’ll get a burst of fresh raspberry and the zingy lemon runs all the way through. I really love these little cakes and I hope you do too.
How to make Lemon Raspberry Mini Bundt Cakes
You’ll need these mini bundt tins or you could just make them muffin size using a muffin tin. As I mentioned earlier you could also double the recipe and make a larger bundt cake using tins like this Heritage Nordicware Bundt Tin.
Start by beating the butter and sugar together until creamy. I use my stand mixer with paddle attachment but you can certainly use a handheld beater or even do it manually (I’m too wimpy for that – little to no upper body strength my hubby likes to joke). Add the egg and vanilla and beat it through. It should look like quite a light and fluffy mixture.
Fold through the dry ingredients and you’re nearly there. It’s important to mix a little flour through the raspberries as well for 2 reasons.
- It keeps the raspberries suspended in the batter better, rather than all sinking to the bottom
- It stops the bleed from the raspberries into the batter which can often discolour and not look so pretty at the end
Fold the raspberries through gently then spoon the batter into 4 greased and floured mini bundt tins. These bake for around 22 minutes or until a toothpick comes out with just a crumb or two attached.
The simple lemon icing
How does 2 ingredients sound? This lemon icing is just a combination of icing (powdered) sugar and lemon. That’s it. You drizzle it over the top of your cooled cakes and let it set a little before serving.
Please let me know if you try these Lemon Raspberry Mini Bundt Cakes. You can tag me on Instagram if you post a picture too. Enjoy.
More delicious treats you’ll love
- Lemon Blueberry Cupcakes
- Peach Melba Cupcakes
- Raspberry Lemon Cupcakes
- Lemon Blueberry Frangipane Shortbread Bars
- Lemon Curd Mousse
- Blueberry Lemon Yoghurt Cake
Lemon Raspberry Mini Bundt Cakes
FOR THE CAKES
- 65 g (1/2 cup / 2.3oz) plain (all-purp) flour
- 1 1/2 tablespoons corn flour cornstarch (notes)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 57 g (1/2 stick / 1/4 cup) unsalted butter, softened
- 1/2 cup white granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons buttermilk, room temp (notes)
- 1 1/2 tablespoons lemon juice (notes)
- 2 teaspoons lemon zest
- 1 punnet (120g) fresh raspberries
- 1/2 tablespoon plain (all-purp) flour, extra
FOR THE LEMON ICING
- 1/2 cup (65g / 2.3oz) icing (powdered / confectioners) sugar
- 1 tablespoon lemon juice (notes)
- Preheat the oven to 180C / 350F / 160C fan forced. Use a pastry brush to grease 4 mini bundt cake tins with melted butter. Coat with flour shaking away the excess then sit on a baking tray.
- Mix together the flour, cornflour, baking powder and baking soda and set aside.
- Beat the butter and sugar together until very light and creamy. Add the eggs one at a time, beating well between each. Add the vanilla and beat through.
- Gently does it. Add one-third of the flour mixture and fold through with a spatula until combined. Add half the buttermilk, fold through. Another third of the flour mixture, fold. Now add the remaining buttermilk, lemon juice and zest and fold through, then repeat with the last of the flour.
- Mix together the raspberries and extra flour, then fold into the batter for just 1-2 turns. No more.
- Divide the batter among your bundt tins and bake for around 22 minutes until a toothpick comes out with just a crumb or two attached.
- Allow to cool for 5 minutes before gently turning out onto a wire cooling rack.
FOR THE LEMON ICING
- Mix together the lemon juice and icing sugar, then pour over the cooled cakes. Sprinkle with lemon zest.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
TOOLS USED IN THIS RECIPE
- These mini bundt tins or you could double the recipe and use a larger bundt tin, like this impressive Heritage Nordicware Bundt Tin
- A stand mixer or handheld beater
- I love silicone spatulas so that all the batter gets used and not left behind.
WANT MORE LEMON & RASPBERRY RECIPES? CLICK HERE
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