Lemon and Vanilla Mini Bundts with Mixed Berries

These dainty lemon and vanilla mini bundts can be made with regular or spelt flour, have a hint of lemon and are filled with mixed berries.

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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 cakes packed with luscious summer berries.

Using citrus fruits in cakes

I am a big fan of using lemon and other citrus fruits in cakes. The taste of lemon is very mild but complements the vanilla amazingly well, as do the tart berries. I adapted the recipe from a large lime pound cake and the measurements below made 12 lemon and vanilla mini bundts.

Adaptations to these lemon bundt cakes

These lemon and vanilla mini bundts are naked. Oo-er.  However, there is a lovely little hole you can fill with anything you like. Goodness, where am I going with this? Seriously though, in the past, I’ve used things like Nutella. I think some melted white chocolate or berry flavored frosting would work so well, too. 

If you don’t have any special tins, you could easily make these mini bundts into cupcakes, or go for a larger version.

My favourite berry recipes

If you like this recipe, make sure you check out my other berry recipes:

• Blueberry white chocolate mud cake
• Blackberry and raspberry spelt cupcakes
• Strawberry swirl cake
• Swedish vanilla snittar with homemade blueberry jam
• Yorkshire puddings with homemade blueberry jam
• Mixed berry pie
• Fresh blackberry and white chocolate poke cake

Print Pin

Lemon and Vanilla Mini Bundts with Mixed Berries

Course Cake

Cuisine American

Servings 12 cakes

Ingredients

• 85g (⅜ cup) butter
• 150g (¾ cup) sugar
• 2 small eggs
• 1 tablespoon lemon juice
• ½ teaspoon vanilla essence
• 105g (⅘ cup) spelt flour (see note 1)
• ¾ teaspoon baking powder
• pinch salt
• 60ml (¼ cup) milk
• 30-40 small berries (I used redcurrants and blackcurrants)
• icing/confectioners'/powdered sugar

Instructions

• 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 and vanilla.
• In a separate bowl, mix the baking powder, flour, and salt 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!

Notes

 

1. You can use spelt or regular flour for this recipe (just use the same amount).

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 

 

 

 

These gorgeous, dainty lemon and vanilla mini bundts first appeared on the Culinary Jumble in April 2016.

I’m in the Amazon Associates program, and some of the links in this post are affiliate links, which means I may earn a small commission if you click and buy. Please read my disclosure and privacy policy for more information.