Recipes Mentor

Lemon Raspberry Bundt Cake – A Zesty Spring Delight

Lemon Raspberry Bundt Cake – A Zesty Spring Delight
Prep
30 min
Cook
70 min
Total
100 min
Serves
10
Calories
350 kcal
Carbs
50.00 g

Ingredients

  • 2and 1/2 cups (330 g cake flour)
  • 2 teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 8 ounces227 g unsalted butter (at room temperature)
  • 8 ounces227 g full-fat cream cheese (at room temperature)
  • 2 cups397 g granulated sugar
  • 1/4 cup57 ml lemon juice (freshly squeezed)
  • 1 Tablespoonlemon zest (finely grated)
  • 1 teaspoonlemon extract (optional)
  • 5large eggs (at room temperature)
  • 2 cupsfresh raspberries
  • 3 Tablespoons21 g all-purpose flour
  • 4 ouncesfull-fat cream cheese (room temperature)
  • 2 ouncesunsalted butter (room temperature)
  • 2and 1/2 cups and 1/2 cups confectioners' sugar (sifted, more if needed)
  • 1/8 teaspoonsalt
  • 1/2 teaspoonlemon extract (optional)
  • 1 Tablespoonlemon juice (freshly squeezed)
  • 1 cupfresh raspberries
  • —Lemon slices
  • —Lemon zest

Instructions

  1. 1

    Preheat oven to 325°F (163°C). Generously grease a 10-inch bundt pan.

  2. 2

    In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.

  3. 3

    In a stand mixer, beat the butter and cream cheese until smooth. Gradually add sugar, then mix in lemon juice, zest, and extract.

  4. 4

    Add eggs one at a time, mixing well after each, then mix in flour mixture until combined.

  5. 5

    Toss raspberries with flour and gently fold into batter.

  6. 6

    Pour batter into prepared pan and bake for 25 minutes, then lower oven to 300°F and bake for another 40 minutes.

  7. 7

    Beat cream cheese and butter for the frosting until smooth, then mix in the sugar, salt, lemon extract, and lemon juice.

  8. 8

    Frost cooled cake and top with raspberries, lemon slices, and zest. Slice and serve.