Bumble Berry Baby Bundt Cakes - lemon zest

Method

• Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
• Combine the milk and the juice.
• Set aside.
• Sift together the flours, baking powder and salt.
• Set aside.
• In a medium bowl, cream together the butter and the sugar (2 to 3 minutes).
• Add the zest and vanilla extract and mix for another minute on medium speed.
• Add the egg and mix well on medium speed.
• Alternating the flour mixture and the milk/lemon mixture, add them to the batter beginning and ending with the flour mixture.
• Don't over mix the batter.
• Remove the bowl from the mixer.
• Combine your berries in a bowl and sprinkle on a few tablespoons of flour.
• Mix the berries with the flour.
• This will prevent the berries from sinking to the bottom of your cake.
• Gently fold the berries into the batter and then spoon the batter into the pan, filling each cup 3/4 full.
• Bake the cake for 48 minutes, rotating once halfway through.
• Test with a toothpick and cook longer if toothpick does not come out clean.
• Remove the pan from the oven and invert over cooling rack.
• Leave cakes in pan until pan is cool enough to touch (about 30 minutes).
• Gently press on back side of each cake cup to release cakes.
• Glaze as desired.