Raspberry, Lemon & Rosemary Mini Bundt Cakes

7 cakes with cream and red berries on a glass plate
These mini bundt cakes not only look superb but they taste delicious too. Perfect for a special occasion or a beautiful home-made gift.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 12 cakes


  • 200 g caster Sugar
  • 200 g butter
  • 4 eggs
  • 1 tsp Superb Herb Rosemary finely chopped
  • 1 lemon zest
  • 200 g self raising flour
  • 1 tsp baking powder
  • ½ cup fresh raspberries
  • 2 tbsp milk

To Garnish

  • extra raspberries
  • extra Superb Herb Rosemary
  • Cream whipped


  • Heat oven to 180C.
  • Grease and flour a 12 hole mini bundt tin.
  • In a stand alone mixer or in a bowl with an electric whisk, mix the sugar and butter until light and fluffy. Add eggs one at a time while whisking vigorously. Add rosemary and lemon zest. Sift in flour and baking powder and raspberries and fold to incorporate - making sure not to over beat. Add the milk.
  • Fill the mini bundt moulds with approximately 1 tbsp of batter per mould, making sure you don’t overfill as the batter will rise. Bake for approximately 15-18 minutes or until a skewer comes out clean. Remove from the oven and let them cool completely. Flip them out onto a cooling rack.
  • Make a cheats raspberry coulis by squishing a handful of raspberries with a fork to form a sauce like consistency. Sit aside.
  • Fill the holes with whipped cream (you may need to use a piping bag), top with some raspberry coulis, fresh berries and rosemary stalks.
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