Description
Celebrate the joyful union of sweet raspberries and zesty lemons in this delightful bundt cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In another large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the lemon zest and fresh lemon juice, mixing until just combined.
- Gradually alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until smooth, being careful not to overmix.
- Fold in the fresh raspberries gently, taking care not to crush them.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for approximately 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
For extra moisture and flavor, ensure that your butter and eggs are at room temperature. If desired, you can substitute ingredients for different variations, such as making it vegan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg