Description
A delightful lemon raspberry bundt cake, perfect for celebrating Mother’s Day and Easter, combining the zesty flavors of lemon with sweet, juicy raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour your Bundt pan well.
- Whisk together the flour, baking soda, baking powder, and salt in a bowl.
- Cream the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the raspberries, being careful not to smash them.
- Pour the batter into the prepared Bundt pan, smoothing the top evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- Invert the cake onto a wire rack to cool completely.
Notes
Check the cake a few minutes before the baking time ends, as oven temperatures can vary. For those with diabetes, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg