These Lemon Raspberry Mini Bundt Cakes are a simple lemon cake recipe, studded with fresh raspberries and topped with lemon icing, all baked in a mini bundt pan.
For best results, always weigh ingredients where a weight is provided
Instructions
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 egg and beat well. 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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.