“Mine came out beautifully! Would have taken a picture, but it disappeared too quickly haha”
This delightful Lemon Raspberry Bundt Cake is a moist and flavorful cake with bright citrus notes and bursts of fresh raspberries, topped with a simple vanilla icing.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter, room temperature | ½ cup |
| Sour cream, room temperature | 1 (8 oz) tub |
| Granulated sugar | 1 ¾ cup |
| Zest of 1 lemon | From 1 lemon |
| Juice of 2 lemons | From 2 lemons |
| Lemon extract (optional) | 1 teaspoon |
| Eggs, room temperature | 4 |
| All-purpose flour | 2 ¼ cups |
| Cornstarch | 3 tablespoons |
| Baking powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Fresh raspberries | 2 cups |
| All-purpose flour (for raspberries) | 1-2 tablespoons |
Icing
| Ingredient | Quantity |
|---|---|
| Powdered sugar | ⅓ cup |
| Milk | 3 teaspoons |
| Vanilla extract | 1 teaspoon |
Instructions:
- Preheat your oven to 325°F (160°C) and thoroughly grease a 10-inch bundt pan with cooking spray, ensuring all crevices are coated.
- In a large mixing bowl, beat together the room temperature butter and sour cream until smooth and well combined.
- Add the granulated sugar to the butter mixture and beat until the mixture becomes light and airy.
- Stir in the lemon zest, lemon juice, and lemon extract (if using) until everything is well incorporated.
- Add the room temperature eggs one at a time, mixing well after each addition until the batter is smooth.
- In a separate small bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
- Gradually add the sifted dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In the bowl previously used for the dry ingredients, add the fresh raspberries and the remaining 1-2 tablespoons of all-purpose flour. Gently toss the raspberries until they are lightly coated with flour. This helps prevent them from sinking to the bottom of the cake.
- Carefully fold the floured raspberries into the cake batter until they are evenly distributed.
- Pour the batter evenly into the prepared bundt pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the bundt pan for about 20 minutes. Then, carefully invert the pan onto a serving plate and let the cake cool completely.
- Once the cake is fully cooled, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the prepared icing evenly over the cooled Lemon Raspberry Bundt Cake.
- Slice and serve. Enjoy!
