Description
A delightful treat combining tart lemons and sweet raspberries in a moist Bundt cake, perfect for any occasion.
Ingredients
Scale
- 1 ¼ sticks (127g) Unsalted butter, softened
- 1 ¼ cups (250g) White sugar
- 3 Large eggs
- 2 Zest of lemons
- 2 Juice of lemons (reserve ¼ cup for the glaze)
- 2 cups (240g) All-purpose flour
- 1 â…• teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- â…” cup (160ml) Milk
- 1 teaspoon Vanilla extract
- 2 cups (240g) Raspberries (fresh or frozen)
- 1 tablespoon Unsalted butter, melted (for glaze)
- 1 cup (120g) Powdered sugar
- ¼ cup (60ml) Lemon juice (for glaze)
- ½ teaspoon Vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt pan.
- Zest and juice the lemons; set aside.
- Cream together butter and sugar in a bowl until pale and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, sift together flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the butter mixture and mix gently.
- Stir in lemon zest, remaining lemon juice, and milk until well combined.
- Fold in remaining dry ingredients and then raspberries.
- Pour batter into the bundt pan and smooth the top.
- Bake for 30-35 minutes, or until a skewer comes out clean.
- Let the cake rest for 10 minutes before transferring it to a wire rack to cool.
- For the glaze, whisk together melted butter, powdered sugar, reserved lemon juice, and vanilla until smooth.
- Drizzle the glaze over the cooled cake and allow it to set.
Notes
For best flavor, use fresh ingredients. Don’t overmix the batter to keep the cake light.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg