Bumble Berry Baby Bundt Cakes

• 1 tablespoon lemon zest, grated
• 12 cup plain soymilk
• 1 cup all-purpose flour
• 12 cup cake flour
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 12 cup unsalted margarine, at room temperature
• 12 cup sugar
• 1 tablespoon vanilla extract
• 1 egg, at room temperature
• 2 tablespoons lemon juice
• 14 cup frozen raspberries
• 14 cup frozen blueberries
• 14 cup frozen strawberries (cut into small pieces)

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

lemon zest, soymilk, flour, cake flour, baking powder, salt, unsalted margarine, sugar, vanilla, egg, lemon juice, frozen raspberries, frozen blueberries, frozen strawberries

Taken from www.food.com/recipe/bumble-berry-baby-bundt-cakes-217825 (may not work)