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Lemon and Vanilla Mini Bundts with Mixed Berries

Lemon and Vanilla Mini Bundts with Mixed Berries


Ingredients

  • 85g (1/3 cup) butter
  • 150g (3/4 cup) sugar
  • 2 small eggs
  • 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)

Instructions

  1. Pre-heat the oven to 160°C (320°F). Prepare a mini bundt tin or place individual silicone moulds on a baking tray.
  2. Cream the butter and sugar together until smooth. Beat the eggs into the mixture one at a time and then add the lemon juice.
  3. 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.
  4. 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.
  5. Leave to cool completely and then turn out onto a wire rack. Sprinkle with icing sugar and then serve. Enjoy!