Ingredients

The following ingredients have 48 Servings
  • 65 g plain flour (all-purp flour) ((½ cup / 2.3oz) )
  • 1 ½ tablespoons corn flour cornstarch ((notes))
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 57 g unsalted butter, softened ((½ stick / ¼ cup) )
  • ½ cup white granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons buttermilk, room temp ((notes))
  • 1 ½ tablespoons lemon juice ((notes))
  • 2 teaspoons lemon zest
  • 1 punnet fresh raspberries ( (120g / 4.2oz) )
  • ½ tablespoon plain flour (all-purp flour)
  • ½ cup icing (powdered / confectioners) sugar ((65g / 2.3oz) )
  • 1 tablespoon lemon juice ((notes))

Instruction

  • 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.