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Lemon Raspberry Bundt Cake – Perfect for Easter

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A delightful union of tart lemon and succulent raspberries perfect for Easter celebrations.

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

  1. Preheat the oven to 350°F (175°C). Grease and flour your Bundt pan well.
  2. Whisk together the flour, baking soda, baking powder, and salt in a bowl.
  3. Cream the softened butter and sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. Gently fold in the raspberries, being careful not to smash them.
  8. Pour the batter into the prepared Bundt pan, smoothing the top evenly.
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for about 10 minutes. Invert the cake onto a wire rack to cool completely.

Equipment

Notes

For a lower-sugar version, consider using sugar substitutes like Stevia or Monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-raspberry-bundt-cake/