When you get a mini bundt pan, you gotta make something. I had already made raspberry jam earlier today, so it seemed logical. I floated these bad boys in some lemon glaze.
13.5 ounces flour
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
12 tablespoons butter, softened
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon rind
1 cup low-fat buttermilk
4 teaspoons lemon juice, divided
1/2 cup raspberry jam
1/3 cup powdered sugar
Preheat oven to 350°. Step 2 Coat 18 mini Bundt cups with baking spray.
Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rind. Add flour mixture and buttermilk lemon juice alternately to butter mixture, beginning and ending with flour mixture.
Fill pans half way, add a thin layer of raspberry jam and then spoon the rest of the batter on top. Bake for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Let cool and then which powdered sugar with lemon juice until desired consistency. Add milk if too thick. Dip the cakes upside down in the glaze.