Lemon Raspberry Cake
Zingy lemon bundt cake with bursts of fresh raspberries and a lemon glaze.
Servings: 14 slices
Ingredients
For the Raspberry Lemon Bundt Cake
- 127 g (1 stick + 1 tbsp) Unsalted Butter, room temperature
- 250 g (1¼ cup) Granulated Sugar, (Caster sugar)
- 3 (3) Large Eggs
- 2 (2) Lemons
- 240 g (2 cups) All-Purpose Flour, (Plain Flour)
- 1½ teaspoon (1½ teaspoon) Baking Powder
- ½ teaspoon (½ teaspoon) Baking Soda
- ½ teaspoon (½ teaspoon) Salt
- 160 ml (⅔ cup) Whole Milk
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 240 g (2 cups) Raspberries, fresh or frozen
For the Lemon Glaze
- 1 tablespoon (1 tablespoon) Unsalted Butter, melted
- 120 g (1 cup) Powdered Sugar, (Icing sugar)
- 60 ml (¼ cup) Lemon Juice, (from the lemons used in the cake)
- ½ teaspoon (½ teaspoon) Vanilla Extract
Instructions
Make the Raspberry Lemon Bundt Cake
- Preheat oven to 350°F / 180°C (160° fan) and thoroughly grease your bundt pan.
- Zest the two lemons, then juice them into a separate bowl and set aside.
- Cream the butter and sugar together until light and fluffy.
- Add eggs and vanilla and mix until combined. Scrape down the sides of your bowl.
- Sift the flour into a bowl with the baking powder, baking soda and salt.
- Add half the flour to your batter and fold in.
- Reserve ¼ cup of lemon juice for the glaze and add the remaining lemon juice to the batter along with the lemon zest and milk. Mix until completely combined.
- Fold in the remaining flour.
- Add your raspberries and mix them so they are evenly dispersed throughout the batter.
- Pour the batter into your well-greased bundt pan and bake for 30-35 minutes or until a skewer inserted comes out clean.
- Remove from the oven and leave to sit in the bundt pan for exactly 10 minutes before turning the cake out onto a wire rack to cool. This is the optimum time I have found for releasing bundt cakes successfully.
For the Lemon Glaze
- Place all the ingredients for the glaze in a bowl and beat until there are no lumps, then pour over the top of the bundt cake.
Notes
Tips for getting a bundt cake out of the pan successfully:
- Make sure the pan is well greased - get into all the corners so there is nowhere for the cake to get stuck.
- Leave the cake in the pan for exactly 10 minutes after removing from the oven, then after 10 minutes, flip it onto a wire rack and carefully lift the pan.
- Make sure the pan is well greased - get into all the corners so there is nowhere for the cake to get stuck.
- Leave the cake in the pan for exactly 10 minutes after removing from the oven, then after 10 minutes, flip it onto a wire rack and carefully lift the pan.