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raspberry-lemon-bundt-cakes-with-white-chocolate-glaz

Moist Raspberry lemon mini bundt cake with White Chocolate glaze

mini raspberry lemon mini bundt cakes topped with citrusy lemon white chocolate glaze
Author -Shrilatha
Print Pin Recipe
Servings 12 mini bundt cakes
Course Dessert
Cuisine American, Britain Cuisine, World Cuisine
Prep Time 20 minutes
Cook/Bake Time 20 minutes
Total Time 40 minutes

Equipment you will need

2 mixing bowls
1 mini bundt pan
1 spatula
1 pastry brush to grease the pan

Ingredients
  

For the Mini Bundt Cakes

  • 1½ cup all-purpose flour
  • 1½ teaspoon and ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk (full fat, whole)
  • zest of 2 lemons
  • 1 cup raspberries (fresh)

For the White Chocolate Lemon Glaze:

  • 4 ounces white chocolate (chopped)
  • Zest of 1 lemon
  • 2 tablespoons heavy cream
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a mini bundt cake pan with butter or non-stick spray.
  • In a medium-sized bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  • In a separate large bowl, cream together the softened ½ cup unsalted butter 1 cup granulated sugar until light and fluffy.
  • Add 2 large eggs one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla extract
  • Gradually add the dry mixture to the creamed butter and sugar, alternating with the ½ cup milk. Mix until just combined. Do not overmix.
  • Fold in the zest of 2 lemons zest and gently stir in the 1 cup raspberries fresh raspberries. The batter will be thick and luscious.
  • Spoon the batter into the prepared mini bundt cake pan, filling each cavity about three-quarters full. Smooth the tops with a spatula.
  • Place the pan in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted comes out clean.
  • Once baked, remove the pan from the oven and let the cakes cool in the pan for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Make the White Chocolate Glaze

  • While the mini bundt cakes are cooling, prepare the white chocolate lemon glaze.
    In a microwave-safe bowl, combine the 4 ounces white chocolate chopped Zest of 1 lemon 2 tablespoons heavy cream and 1 teaspoon lemon juice
    Microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted and the glaze is smooth.
  • Once the cakes are completely cooled, drizzle the white chocolate lemon glaze over the mini bundt cakes, allowing it to cascade down the sides. You can also dip the cakes directly into the glaze for full coverage.
  • Let the glaze set for a few minutes before serving. These Raspberry Lemon Mini Bundt Cakes with White Chocolate Lemon Glaze are bursting with tangy lemon flavor, complemented by the sweetness of raspberries and the creamy white chocolate glaze.

Notes

  1. Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. This includes fresh raspberries, real white chocolate, and freshly squeezed lemon juice.
  2. Room Temperature Ingredients: Ensure that ingredients like eggs, butter, and buttermilk are at room temperature. This helps create a smoother batter.
  3. Proper Mixing: Mix the batter until just combined. Overmixing can result in dense cakes. Use a gentle folding motion when adding raspberries to avoid crushing them.
  4. Grease Bundt Pans Well: Mini bundt pans can be intricate, so make sure to grease them thoroughly with butter or non-stick cooking spray to prevent sticking.
  5. Even Filling: Distribute the batter evenly among the mini bundt molds to ensure uniform baking.
  6. Tap Out Air Bubbles: After filling the molds, tap them gently on the counter to release any air bubbles trapped in the batter.
  7. Precise Baking Time: Keep a close eye on the cakes as they bake since mini bundt cakes can cook faster than larger ones. Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs.
  8. Cooling: Allow the cakes to cool in the pans for about 10 minutes before gently removing them. This helps them set and release from the molds more easily.
  9. White Chocolate Glaze: Melt the white chocolate gently, either in a double boiler or in short intervals in the microwave, stirring frequently to avoid burning. Let it cool slightly before drizzling it over the cakes for a glossy finish.
  10. Decorate with Raspberries: Place a fresh raspberry on top of each cake before the glaze sets to add a pop of color and freshness.
  11. Chill to Set: Allow the white chocolate glaze to set by placing the cakes in the refrigerator for a short time. This will help the glaze firm up nicely.
  12. Serve at Room Temperature: Bring the mini bundt cakes to room temperature before serving for the best texture and flavor.
 
 
 
https://bakewithsweetspot.com/raspberry-lemon-mini-bundt-cakes/

Nutrition

Serving: 1 bundt cakeCalories: 270 kcalCarbohydrates: 35 gProtein: 4 gFat: 13 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.3 gCholesterol: 58 mgFiber: 0.4 gSugar: 23 gIron: 1 mg
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