Raspberry Lemon Bundt Cake
INGREDIENTS
LEMON CAKE
- 3/4 cup (170g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 1/2 cups (285g) cake flour
- 1/2 tsp. kosher salt
- 2 1/2 tsp. (12g) baking powder
- 1 1/4 cups (300g) milk, room temperature
- 2 tbsp. vegetable oil
- 2 tsp. lemon extract
- 1 1/4 cups (6 ounces) 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 cup (60g) heavy whipping cream, room temperature
- 2 or 3 cups (250-375g) powdered sugar
INSTRUCTIONS
LEMON CAKE
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Preheat the oven to 350 degrees and butter and flour (or use pan release) a bundt pan.
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In a medium-sized bowl add the flour, baking powder, and salt. Whisk or sift then set aside.
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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.
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With the mixer on low, add the eggs one at a time. Add the milk, oil, and lemon extract and mix until incorporated.
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Add the flour mixture and mix on medium-low until combined, do not over mix.
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Remove bowl from stand mixer and stir raspberries in by hand. Reserve a few to sprinkle over batter once it is in the pan.
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Pour the batter into the bundt pan.
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Sprinkle remaining raspberries over top.
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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.)
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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
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Add fresh raspberries to a powerful blender or food processor.
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Add in cream cheese and heavy cream and blend until smooth.
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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.
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Chill until ready to serve.
