New season, new bundt!
Recently, I was chatting with a friend and asked what they would like me to bake... They gave a couple of options but I had mentioned this Lemon Raspberry Bundt Cake I tried, and they said - YES DO THAT! So here is the lemon raspberry bunt cake for you to try. I have made this recipe a couple of times mixing up the raspberry (I've used frozen, raspberry preserve, and fresh) all are equally delicious so it just depends on what you have or prefer.
This is not an original recipe, I found this online from #bostongirlbakes, which is ironic since I am also a Boston Girl who bakes! Here is the link to her website & recipe: https://www.bostongirlbakes.com/lemon-raspberry-bundt-cake-recipe/ . I didn't modify this recipe too much, mostly the glaze. My picture below is the cake without the glaze, btw it is just as good without the glaze! The recipe and my recommendations are below the picture!
2 1/2 cups (300 g) all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon lemon zest (1-2 lemons)
1 cup (227 g) sour cream (or greek yogurt)
1 teaspoon vanilla extract
1 cup (2 sticks, 227 g) unsalted butter softened
2 1/4 cups (443 g) granulated sugar
4 large eggs at room temperature
2 cups (240 g) fresh raspberries (or frozen - do not thaw)
For the Lemon Glaze
1 1/2 cups (170 g) confectioner's sugar
3-4 tablespoons fresh lemon juice (can substitute with water if you do not want a lemon flavor)
1/2 teaspoon vanilla extract
Prepare oven. Position oven rack in center of oven. Preheat the oven to 350°F (177°C) degrees
Combine dry ingredients. Sift dry ingredients together in a bowl and set aside.
Make sour cream mixture. In another bowl, combine lemon zest, vanilla extract, and sour cream.
Cream butter and sugar. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition, and mix until blended.
Combine wet and dry. Add dry and wet ingredients alternately to the butter-sugar-egg mixture until uniformly incorporated- do not overmix. Fold in raspberries.
Grease bundt pan. Grease and flour one bundt cake pan. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50-55 minutes. The cake is done when a toothpick or skewer inserted in the center comes out clean. Remove from oven and allow to cool in pan for about 10 minutes before inverting out onto cooling rack. Allow cake to cool before glazing.
Make the glaze. Mix all ingredients until smooth. Adjust consistency if needed. Pour over top of the cooled bundt cake and serve. For a thicker glaze use less lemon juice.
I always use King Arthur All-Purpose Flour
When greasing the bundt pan, be sure you don't grease it too early- you will want to use the spray release of grease right before putting the batter in.
My bundt pan is from Nordicware and I LOVE it!