Moist lemon raspberry mini bundt cakes topped with fresh lemon icing. Perfect elegant small treats for dessert tables and celebrations.

Scale

65 g plain flour

1 1/2 tablespoons corn flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

57 g unsalted butter, softened

1/2 cup white sugar

1 large egg

1/2 teaspoon vanilla extract

1 1/2 tablespoons buttermilk

1 1/2 tablespoons lemon juice

2 teaspoons lemon zest

120 g fresh raspberries

1/2 tablespoon plain flour

1/2 cup icing sugar

1 tablespoon lemon juice

1. Preheat oven to 180C and grease 4 mini bundt tins with butter and flour.

2. Mix flour, cornflour, baking powder and baking soda.

3. Beat butter and sugar until light and creamy. Add egg and vanilla.

4. Fold dry ingredients and buttermilk alternately into batter.

5. Fold in raspberries tossed with flour.

6. Divide batter and bake 22 minutes.

7. Cool briefly then turn out.

8. Mix icing sugar and lemon juice.

9. Pour icing over cooled cakes and garnish with zest.

Weigh ingredients for accuracy.

Do not overmix the batter.

Allow cakes to cool before glazing.