Lemon Raspberry Mini Bundts

by Kate on May 8, 2013

Post image for Lemon Raspberry Mini Bundts

Phew! I’ve finally settled back into “real life.” This week life returned to normal. After two weeks of travels and excitement between King Arthur Flour Blog & Bake™, a conference for work the day after my return and then a family vacation two days later. I returned home, unpacked and the next day hit the kitchen. I baked some goodies to participate in the Food Blogger Bake Sale for No Kid Hungry this past weekend with some other fabulous New Jersey bloggers, Amber of Bluebonnets & Brownies, Mary Kay of Homemade Cravings, Shelly of Cookies and Cups, Casey of Good. Food. Stories. and Urvashee of Dessarts. We had so many wonderful people come buy our tasty treats and support this cause. No Kid Hungry is a national charity that is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with healthy food where they live, learn and play.

Nearly 1 in 5 children in America can’t count on having enough to eat.

That’s a pretty staggering statistic. By making a tax-deductible gift to our No Kid Hungry campaign you can:

  • Connect vulnerable kids with up to 10 meals for every $1 donated
  • Build public awareness about childhood hunger & find solutions
  • Educate children & families about nutritious, affordable eating

Help end child hunger in America by making a tax-deductible gift. DONATE HERE! Thanks so much for your support for this important cause.

We had so many goodies to tempt people and reward their generosity. I made cookies and Oreo Krispie Treats. Others made cookies, cupcakes, doughnuts, blondies, and scones. Mary Kay made incredible little butter cakes! I had to buy one and it was ah-mazing. Really, who am I kidding? I did my fair share to support the bake sale and bought one (sometimes two!) of everything. But that cake got me thinking that these little bundtlets I made for BundtaMonth this week would have been the perfect cake to sell at a bake sale and perhaps they’ll make an appearance next year.

Lemon Raspberry Bundtlets - FoodBabbles.com

The theme for this month is berries and these mini bundts fit the bill. They’re moist, lemon cakes with plump raspberries scattered throughout the batter. Lemon and raspberries are fast friends in these lovely little cakes. They aren’t overly sweet making them ideal for an afternoon snack or even a sweet breakfast treat. A simple lemon glaze graces the top for just a little bit more bright lemon. These bundts are simple perfection but if you’d like even more berrilicious bundt ideas, see what everyone else baked up!


We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month.

Here’s how you can be a part of Bundt-a-Month:
• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.



One Year Ago: Popcorn Peanut Cake

Two Years Ago: Fresh Raspberry Bars

Lemon Raspberry Bundtlets

Prep Time: 10 minutes

Cook Time: 55 minutes

Yield: One 10-inch bundt cake or 4 bundtlets

Lemon Raspberry Bundtlets

Moist, lemon cakes with plump raspberries scattered throughout the batter. They're not overly sweet making them the perfect afternoon snack or even a lovely breakfast treat.


    For Loaf:
  • 1 1/2 cups all-purpose flour plus 1 tablespoon
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cups plain whole-milk yogurt
  • 1 cup granulated sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice
  • 2 cups fresh raspberries
  • For Glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice


  1. Preheat oven to 350 degrees. Prepare a 10-cup bundt pan or a 4-cake bundtlet pan by spraying well with a nonstick baking spray containing flour. Set aside.
  2. Whisk together 1 1/2 cups flour, baking powder and salt. Set aside.
  3. Whisk together yogurt, sugar, eggs, lemon zest, vanilla, vegetable oil and lemon juice.
  4. Toss raspberries with remaining tablespoon of flour and gently fold them into the batter.
  5. Spread the batter into prepared bundt pan or divide evenly among bundtlet pans. Bake in preheated oven for 55-60 minutes or until a tester inserted into the center comes out clean. *Bundtlets may be done in less time. Check earlier.
  6. Remove cake from oven and cool in pan for 15 minutes then invert, removed from pan and cool completely on a wire rack.
  7. Mix together confectioners' sugar and lemon juice. Drizzle over cake.


Adapted from Ina Garten


{ 41 comments… read them below or add one }

ashley - baker by nature May 8, 2013 at 8:33 am

Lemon and raspberries are just MADE for each other! And in bundtlet form? Yes-yes-yes.


Kate May 8, 2013 at 8:45 pm

I couldn’t agree more Ashley! I just adore raspberry and lemon together.


Mary Kay May 8, 2013 at 8:49 am

Thanks for the butter cake shout out – glad you liked it! My kids DOWNED those Oreo Krispie treats that I brought home and have requested that I make a batch!

I love the idea of mini bundt cakes, maybe I should ask for a pan for mother’s day….


Kate May 8, 2013 at 8:46 pm

You’re very welcome. I loooved that cake! And this mini bundt pan is my new favorite! It’s adorable, with 4 different designs 🙂


Barb | Creative Culinary May 8, 2013 at 10:01 am

I have a pan that makes those little bundt cakes…or I guess right now my storage facility has one…but I digress. I love them and I love even more the name you assigned to them. Bundlets. So precious and a perfect descriptor of these cakes. Could ya send one over please for me to have with my coffee?


Kate May 8, 2013 at 8:47 pm

I certainly can Barb!! 😉 I just adore this pan. I love the various shapes of bundts but this pan is my new favorite since I get 4 mini designs in one shot 🙂


Renee May 8, 2013 at 11:12 am

So sad that there are hungry children in this country or anywhere for that matter. How great of you to help with raising funds to help feed them.
Beautiful little bundts too. Something about those mini ones are so fun and great single servings too.


Kate May 8, 2013 at 8:48 pm

Thanks Renee! I love little food 😉 And yes, No Kid Hungry is a wonderful charity. This is my second year participating in their annual food blogger bake sale. It’s a few hours out of my day and it makes a big difference! It’s also so neat to know that while we’re doing our bake sale in NJ, other food bloggers are holding bake sales all over the country at the very same time.


suzanne May 8, 2013 at 1:38 pm

Beautiful little cakes and I love lemon and raspberry together.


Kate May 8, 2013 at 8:49 pm

Thank you Suzanne! It’s one of my favorite flavor combinations.


Jennie @themessybakerblog May 8, 2013 at 2:54 pm

Whew, you have been busy. It’s nice to get away, but even better to get back home. These are the cutest little bundts!


Kate May 8, 2013 at 8:49 pm

Oh that’s so very true 🙂 It’s been a whirlwind lately and I’m glad that the dust has settled for a bit. Thanks so much for the compliment on my cakes too!


The Ninja Baker May 8, 2013 at 4:33 pm

Lemon and raspberries is perfect for a bake sale or with a cup of tea with a friend. But it doesn’t look like you’ve had much time to sip beverages. Thank you for supporting the No Kid Hungry cause =)
Undoubtedly your cookies and Oreo Krispie treats were best-sellers.

P.s. Thank you for sharing the recipe for this Lemon Raspberry Bundt winner!


Kate May 8, 2013 at 8:50 pm

No, no time for sitting and sipping lately. It’s been a busy busy few weeks but now I’ll kick back and relax a bit 🙂


Hezzi-D May 8, 2013 at 5:47 pm

Perfect sized Bundts to go with my morning coffee 🙂 The lemon and raspberry pairings sounds wonderful and it’s great you are making them for a great cause!


Paula @ Vintage Kitchen May 8, 2013 at 6:12 pm

Those are the prettiest bundts! I bet you sold out fast. Raspberries are one of my favs and with lemon a cake is always a little bit better!


Kate May 8, 2013 at 8:51 pm

Thanks you Paula!


veronica gantley May 8, 2013 at 6:47 pm

What cute little bundts. I just bought the same pan. I cant wait to use it! Also I love the combination of raspberries and lemon.


Kate May 8, 2013 at 8:52 pm

Thank you Veronica! It’s the first time I’ve baked with it and I’m pretty sure it’s my new favorite. They’re just so cute!


Anita at Hungry Couple May 8, 2013 at 10:46 pm

Love the raspberries…and the little bundtlets. So cute. 🙂


Alice @ Hip Foodie Mom May 9, 2013 at 2:51 am

First off, I love that you called these bundtlets. How cute is that?! I am so using your word the next time I bake minis. How was the King Arthur Flour Blog & Bake?? I so wanted to go to that. . I bet it was amazing. .
Thanks for the great information on No Kid Hungry. Whenever I think of children who don’t have enough food it saddens me so much. .
I’ve never tried Lemon and raspberries together but definitely going to try these!


Kate May 9, 2013 at 9:24 pm

Oh lemons and raspberries are such a great combo! Do give it a try. Blog and Bake was amazing!! I’m hoping to have my post up this weekend so be on the look out. I’m still trying to whittle 800+ pictures down to a reasonable number for a post but there are SO many amazing moments to share. If you have the opportunity to go, do. It’s the experience of the lifetime. Truly.


Karen Hartzell (@InTheKitchenKP) May 9, 2013 at 9:56 am

I participated in a No Kid Hungry bake sale on Sat too! Ours sadly, was cold and rainy, but we did still raise some money. I made a few items, but choc dipped Rice Krispie pops and fruity pebble rice krispie pops were the most fun. I def need to try your oreo version! They sounds awesome!


Kate May 9, 2013 at 9:22 pm

I saw your pictures on Instagram!! Loved that you guys all wore aprons 🙂 It’s such a fun day and a great cause.


laurasmess May 9, 2013 at 7:02 pm

I love the word ‘bundtlet’! It’s cute even without seeing your photos! Love the flavour combination and the teeny bundt tins Kate. You’ve made a yummy dessert into something that’s even more special, and perfect to enjoy with a morning coffee 🙂 Love your blog. So many delicious treats… I’m enjoying the archive so far! Thanks!


Kate May 9, 2013 at 9:19 pm

Thank you for all your very kind words! I’m so happy you like what you see here and appreciate you letting me know too. 🙂 These little bundtlets were so very good. They’re so bright and cheerful!


Kristin @ Dizzy Busy and Hungry! May 9, 2013 at 9:10 pm

These look fabulous. And they are adorable! Lemon and raspberry combined sounds heavenly!


Kate May 9, 2013 at 9:17 pm

Thanks so much Kristin!


Holly May 9, 2013 at 11:48 pm

What precious cakes! I love raspberries and lemon and would really enjoy these sweet Bundts.


Anne@FromMySweetHeart May 10, 2013 at 2:23 am

Pretty little bundlets, Kate and a great combination of flavors! : )


Stephanie May 14, 2013 at 9:12 am

Hello, I was just reading the recipe and wow does it sound amazing!!! I was just a little curious. In the ingredients it calls for 1 1/2c flour but in the directions it says 3c flour. Do you need to double the flour?


Kate May 14, 2013 at 2:12 pm

Hello Stephanie! I’m so happy you like this recipe and I’m SO sorry there was a typo!! Grrr… I can’t stand when I do that and don’t catch it. Thanks so much for giving me the heads up. The correct measurement is indeed 1 1/2 cups of flour, not 3 cups. I corrected it. Thanks again for asking such a great question and alerting me to my error. Enjoy!


Laura May 17, 2013 at 12:58 am

My daughter would love these cakes. She is a complete raspberry fiend. Bookmarked!


Laura@bakinginpyjamas May 22, 2013 at 2:28 pm

I love your mini bundts cake, Is the tin a nordicware one? Lemon and raspberry sounds like a great combination.


Kate May 22, 2013 at 2:38 pm

It is indeed a Nordic Ware, 4-bundt pan. Love it! And thank you 🙂 I’m so happy you like these Laura!


Mary April 7, 2018 at 9:57 am

The word bundlets is confusing. I have a 12 bundlet pan. Mini-bundts are the 4 bundt pans you have. Baking bundlets for 55 minutes would make bundlets so dry.


Kate April 9, 2018 at 8:56 pm

You are correct Mary. I will adjust the word “budlets.” Thanks for pointing that out.


Annemarie July 15, 2018 at 9:21 am

Can I use a different pan? My bundt pan only holds 6 cups.
Thank You


Kate August 4, 2018 at 4:22 pm

You certainly can but you’ll need to adjust the baking time so just keep a close eye on the cakes.


Kara E. Clayton August 25, 2018 at 7:08 pm

I’m wondering if it’s possible to substitute sour cream for the yogurt? I forgot to get yogurt at the grocery store. Doh!


Kate September 8, 2018 at 3:16 pm

Oh I’m so very sorry I missed this comment! I hope you gave it a try. I think sour cream would work wonderfully here and I’d be so curious to hear how it turned out.


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