Lemon Rasberry Bundt Cake

Lemon Rasberry Bundt Cake Recipe

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christine messina

By
@myboys1122

This cake is a great cake for spring and summer ! I've been making it for years and get nothing but compliments on it ! Everyone says I would make a fortune if I sold it lol Hope you enjoy it just as much

Rating:

★★★★★ 4 votes

Serves:
10
Prep:
25 Min
Cook:
55 Min

Ingredients

  • 2 3/4 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    butter or margarine room temperature
  • 1 3/4 c
    sugar
  • 4
    eggs
  • 2 Tbsp
    lemon juice
  • 1 Tbsp
    lemon zest
  • 1 tsp
    vanilla extract
  • 1 c
    buttermilk
  • 1 1/4 c
    fresh raspberries tossed with 1 tablesp of flour
  • ·
    glaze
  • 1 1/2 c
    confectioners' sugar
  • 8-10 tsp
    lemon juice
  • 1 Tbsp
    corn syrup, light
  • ·
    lemon zest for garnish

How to Make Lemon Rasberry Bundt Cake

Step-by-Step

  1. Heat oven to 350 degrees. Butter Bundt Pan
  2. In large bowl wisk together flour, baking powder, baking soda and salt Set aside
  3. In large bowl beat butter until smooth. Add sugar and beat 2 to 3 minutes until fluffy. Beat in eggs one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions alternating with buttermilk. Beat for 2 minutes. Fold in raspberries in flour. Spoon into prepared pan. Bake at 350 degrees for 55 min. or until toothpick is clean.
  4. Cool on ire rack for 20 minutes. Run knife around edges of pan. Turn out and cool completely.
  5. Glaze

    Mix together confectioner sugar, lemon juice and corn syrup Drizzle on top of cake and let it roll down sides. Garnish with lemon zest !

Printable Recipe Card

About Lemon Rasberry Bundt Cake

Course/Dish: Cakes




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