Raspberry Lemon Bundt Cake

 

From i am baker

I absolutely love baking a beautiful Raspberry Lemon Bundt Cake with the freshest and most flavorful ingredients! This cake is easy and comes out perfect every time!

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Ingredients

Lemon Cake

• 1 1/2 (3/4 cup or 170g) sticks unsalted butter room temperature
• 1 1/2 c (300g) granulated sugar
• 4 large eggs room temperature
• 2 1/2 c (285g) cake flour
• 1/2 tsp. kosher salt
• 2 1/2 tsp. (12g) baking powder
• 1 1/4 c (300g) milk room temperature
• 2 tbsp. vegetable oil
• 2 tsp. lemon extract
• 1 (6 ounces or 1 1/4 cups) package raspberries
• 1 tbsp. flour for sifting raspberries
• 1 tbsp. fresh lemon zest for garnish

Raspberry Glaze

• 1 (6 ounces or 1 1/4 cups) package raspberries save a few for garnish
• 3 oz cream cheese room temperature
• 1/4 c (60g) heavy whipping cream room temperature
• 2 or 3 cups (250-375g powdered sugar)

Instruction

Lemon Cake

• Preheat the oven to 350 degrees and butter and flour (or use pan release) a bundt pan.
• In a medium-sized bowl add the flour, baking powder, and salt. Whisk or sift then set aside.
• Beat the softened butter in stand mixer until light in color, about 1-3 minutes. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
• With the mixer on low, add the eggs one at a time. Add the milk, oil, and lemon extract and mix until incorporated.
• Add the flour mixture and mix on medium-low until combined, do not over mix.
• Remove bowl from stand mixer and stir raspberries in by hand. Reserve a few to sprinkle over batter once it is in the pan.
• Pour the batter into the bundt pan.
• Sprinkle remaining raspberries over top.
• Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. (Start watching at 30 minutes.)
• Right out of the oven add about 1/4 cup of the Raspberry Glaze to the cake in the pan. Spread with a spatula and allow into soak in for about 15 minutes. After glaze has soaked in turn out onto a cake stand and cool to room temperature.

 

 

Raspberry Glaze

• Add fresh raspberries to a powerful blender or food processor.
• Add in cream cheese and heavy cream and blend until smooth.
• With the blender (or food processor) on low, add in powdered sugar 1/4 cup at a time. You want your glaze to be pourable, so stop the blender every cup or so and test to make sure it's the right consistency.
• Chill until ready to serve.