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Lemon and Vanilla Mini Bundts with Mixed Berries

Course: Cake
Cuisine: American
Servings: 12 cakes


  • 85g butter
  • 150g sugar
  • 2 small eggs
  • 105g spelt or regular flour
  • ¾ teaspoon baking powder
  • pinch salt
  • ¼ cup milk
  • ½ teaspoon vanilla sugar
  • 1 tablespoon lemon juice
  • 30-40 small berries I used redcurrants and blackcurrants
  • icing sugar for sprinkling


  • 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.
  • 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.
  • 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!


I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.