Raspberry Lemon Bundt Cake

Name: Raspberry Lemon Bundt Cake
Ingredients: 1 1/2 sticks (3/4 cup or 170g) unsalted butter, softened; 1 1/2 cups (300g) granulated sugar; 4 large eggs, room temperature; 2 1/2 cups (285g) cake flour; 1/2 teaspoon salt; 2 1/2 teaspoons (12g) baking powder; 1 1/4 cups (300g) milk, room temperature; 2 tablespoons vegetable oil; 2 teaspoons lemon extract; 1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries; 1 tablespoon flour, for sifting raspberries; 1 tablespoon fresh lemon zest (for garnish); 1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries (reserve a few for garnish); 3 ounces cream cheese, room temperature; 1/4 cup (60g) heavy whipping cream, room temperature; 2 or 3 cups (250-375g) powdered sugar

Raspberry Lemon Bundt Cake was pinched from <a href="http://iambaker.net/raspberry-lemon-bundt-cake/" target="_blank">iambaker.net.</a>

INGREDIENTS

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1 1/2 sticks (3/4 cup or 170g) unsalted butter, softened

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1 1/2 cups (300g) granulated sugar

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4 large eggs, room temperature

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2 1/2 cups (285g) cake flour

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1/2 teaspoon salt

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2 1/2 teaspoons (12g) baking powder

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1 1/4 cups (300g) milk, room temperature

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2 tablespoons vegetable oil

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2 teaspoons lemon extract

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1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries

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1 tablespoon flour, for sifting raspberries

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1 tablespoon fresh lemon zest (for garnish)

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1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries (reserve a few for garnish)

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3 ounces cream cheese, room temperature

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1/4 cup (60g) heavy whipping cream, room temperature

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2 or 3 cups (250-375g) powdered sugar

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