Description
This Lemon Raspberry Bundt Cake is a delightful dessert, combining the zesty brightness of lemon with the sweet tang of raspberries. Perfect for a special occasion or a simple treat!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries, gently folded into the batter
- Optional: Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, combine buttermilk, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Ensure all ingredients are at room temperature for optimal mixing.
- Do not overmix the batter.
- If using frozen raspberries, do not thaw them. Gently fold them into the batter.
- For extra lemon flavor, you can add a lemon glaze after the cake has cooled.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g