Mother's Day Delight | RASPBERRY & LEMON MINI BUNDT CAKES

Whenever I hear or read the words ‘bundt cake’ my mind races straight to Maria Portokalos who with a disapproving glance at the bundt cake in her hands whispers ‘There’s a hole in this cake’.

Such a wonderful moment. Just thinking about it brings a smile to my face!

And, oh, the hair! That sweater! I mean, what is that woman wearing??

(If you don’t know what I’m talking about, make sure you get your hands on “My Big Fat Greek Wedding” and watch it, like, yesterday!)

Luckily, however, I will not only have to simply dream of old childhood motion picture favorites in which baked goodies make guest appearances.

Because, in honor of Mother’s Day swiftly approaching, I have spent the day in the kitchen, covered in flour and raspberry seeds, making these darling mini bundt cakes!

And how pretty they look!

I was hoping they’d have more of a red tint, but I can do without it.

Even so, they look so unbelievably adorable, I want every mom on the planet to have one. Unless I have to bake them all. I’m not sure I could manage.

The lemon really brings out the flavor of the raspberry, the cakes have the perfect size, and they look so darn lovely! I feel these cold also work as a Valentine’s treat or even a Christmas dessert.

Basically, these little ones will make people happy all year round. What more could we possibly want?

Oh I know! Put on “My Big Fat Greek Wedding” while munching away and we can die a happy death.

Except not yet.

Put some Windex on it!

LEMON & RASPBERRY MINI BUNDT CAKES for Mother’s Day:

makes 12-15 mini bundt cakes/cupcakes

1 1/3 cups / 175g all-purpose flour

1 tablespoon baking powder  

1/2 teaspoon salt

1/2 cup / 110g butter, unsalted, room temperature

3/4 cup / 150g granulated sugar

zest from ½ lemon

2 eggs

1 generous handful of frozen raspberries, crushed

juice from ½ lemon

5 tablespoons water

Preheat oven to 200° Celsius. Coat 12 bundt cake molds with butter and flour.

Sift together the flour, baking powder and salt.

In a separate bowl, combine butter, sugar and zest from 1/2 lemon. With a whisk, beat until frothy. Add two eggs and combine until the mixture turns pale. Add half of the flour mixture and the crushed raspberries, mix well. Incorporate the remaining flour mixture, followed by the lemon juice and water. The batter should be runny.

Add the batter to the moulds and bake for 10-12 minutes or until a toothpick inserted comes out clean. Let cool completely.

Top with whipped cream and fresh raspberries, or lightly dust with powdered sugar.