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Lemon and curd cheese mini bundt cakes

These lemon and curd cheese mini bundt cakes are popular for breakfast or afternoon tea in Middle and Eastern Europe. There are two versions - with or without raisins. Also, traditional bundt cakes used to be made with yeast, but modern recipes use baking powder instead to speed up the baking time. You can get curd cheese in most supermarkets or at Polish delis. You can bake these mini bundt cakes in an air fryer too, for about 15 minutes, at 180C.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g self-raising flour
  • 1 pinch salt
  • 1 tsp baking powder
  • 200 g curd cheese
  • 150 g melted butter
  • 150 g sugar
  • 2 tsp vanilla essence
  • 1 lemon zested and juiced
  • 50 ml milk approx.
  • 2 eggs
  • ½ cup raisins optional
  • To serve: Iicings sugar or lemon glaze

Method
 

  1. Preheat the oven to 180°C.
  2. Sift the flour into a mixing bowl, then add the salt and baking powder. Stir to combine.
  3. Put the curd cheese into a mixing bowl and, using a fork, loosen it up. Add the melted butter, sugar, vanilla, lemon zest & juice and the egg. Combine well until you get a coarse mixture without any lumps.
  4. Add the curd cheese mixture to the flour and stir until you get an even, slightly textured batter.
  5. Fold in the raisins, if used.
  6. Spoon the batter into 4 silicon bundt cake moulds and put these onto a baking sheet or wire rack.
  7. Place the sheet/rack in an oven and bake for 25 minutes.
  8. When they have cooled, you can glaze them with lemon icing or just dust them with icing sugar.