I bought some little silicone bundt moulds a while back but have never got around to using them, so I thought I would give them their first outing this weekend and came up with these gorgeous lemon and vanilla mini bundts packed with luscious summer berries.
The taste of lemon is very mild but complements the vanilla amazingly well, as do the tart berries.
I adapted the recipe for my Lime Pound Cake and the measurements below made 12 lemon and vanilla mini bundts.
If you don’t have any special tins, you could easily make these lemon and vanilla mini bundts into cupcakes or go for a larger version (in this case, I would recommend that you follow my original recipe).
105g (3/4 cup + 2 tablespoons) all-purpose (plain) flour
3/4 teaspoon baking powder
Pinch of salt
1/4 cup of milk
1/2 teaspoon vanilla sugar
1 tablespoon lemon juice
30-40 small berries (I used redcurrants and blackcurrants)
Icing sugar (for sprinkling)
~ Pre-heat the oven to 160°C (320°F). Prepare a mini bundt tin or place individual silicone moulds on a baking tray.
~ Cream the butter and sugar together until smooth. Beat the eggs into the mixture one at a time and then add the lemon juice.
~ In a separate bowl, mix the baking powder, flour, salt and vanilla sugar until well combined. Gradually add to the butter mixture a bit at a time, alternating with the milk, until the batter is smooth.
~ Pour into the tins/moulds and gently push 3 or 4 berries into the batter of each cake, covering over the top so the berries can't be seen. Bake for around 18-23 minutes. The cakes are ready when an inserted skewer comes out clean.
~ Leave to cool completely and then turn out onto a wire rack. Sprinkle with icing sugar and then serve. Enjoy!