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raspberrry bundt cakesToday I share a simple raspberry and lemon bundt cake recipe to celebrate all the beautiful woman out there. When I mean beautiful, I mean real, flawed and fearless. The women who take the time to smell the roses, love unconditionally and live life without judgement to themselves or others. The women who love their bodies and embrace their scars, the women who inspire us to be strong and appreciate what we have. The women who make lemonade when life throws lemons.
So I sip on a cup of tea, eat a raspberry bundt cake and I whisper to myself, ”I don’t know exactly what the future holds but I am the best version of myself today, armoured with faith, life experience and a generous dusting of kindness.”

Raspberry and lemon bundt cakesRaspberry & Lemon Bundt Cakes

These little cakes are beautiful without even trying. Delicious simply dusted with a little icing sugar and optional dollops of creme fraiche.

Ingredients

125 g butter
¼ c (60 ml) milk
¼ c (60 ml) water
3 eggs
1 c (250 ml) castor sugar
zest of 1 lemon
1 t (5 ml) vanilla essence
1 ½ c (375 ml) cake flour
1 T (15 ml) baking powder
¼ t (1.25 ml) salt
125 g fresh raspberries
icing sugar for dusting
Optional creme fraiche

Method
Preheat the oven to 180°C.
In a small pot, melt the butter, milk and water together. Do not boil.
With a hand beater, beat the eggs and sugar together in a large bowl until light and foamy, add the zest and vanilla essence.
Sift the flour, baking powder and salt together.  Add raspberries to the flour mixture.
Fold the sifted dry ingredients (with raspberries ) into the beaten egg mixture alternately with the milk mixture until well combined.
Carefully spoon mixture into 12 x 10 cm greased mini bundt cake tins. Fill them halfway and make sure the berries are evenly distributed.
Bake for 15 minutes or until golden, risen and a cake tester/skewer comes out clean.
Turn out onto a cooling rack and allow to cool. Dust with icing sugar.
Serve with creme fraiche (optional).

TIP: Can be made into 1 large bundt cake or replace bundt tins with a muffin tray. Adjust baking time accordingly.

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Food consultant, recipe developer and stylist.

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