Lemon Raspberry Bundt Cake - Baker by Nature
"Lemon Raspberry Bundt Cake is so perfect for Easter or Mother's Day brunch! Loaded with fresh lemon zest, lemon juice, and raspberries...."
INGREDIENTS
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2 and 1/2 cups (10 and 1/4 ounces) cake flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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8 ounces unsalted butter, at room temperature
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8 ounces full-fat cream cheese, at room temperature
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2 cups (14 ounces) granulated sugar
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1 Tablespoon finely grated lemon zest
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1 teaspoon lemon extract, optional
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5 large eggs, at room temperature
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2 cups (227g/8 ounces) fresh or frozen raspberries
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3 Tablespoons all-purpose flour
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4 ounces full-fat cream cheese, room temperature
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2 ounces unsalted butter, room temperature
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2 and 1/2 cups confectioners' sugar, sifted, more if needed
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1/8 teaspoon salt (tiny pinch!)
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1/2 teaspoon lemon extract
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1 Tablespoon lemon juice
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Fresh raspberries
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Lemon slices
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Lemon zest
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