Raspberry Lemon Bundt Cake
Is there anything more delightful than the combination of sweet raspberries and tangy lemon in a moist, tender cake? The flavors perfectly complement each other, creating a harmonious balance that is simply irresistible. This Raspberry Lemon Bundt Cake recipe is a celebration of bright and fresh ingredients that will bring a burst of summer into your kitchen, no matter the season.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt cake pan.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream the softened butter with the sugar until light and fluffy.
-
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
-
Fold in the lemon zest and lemon juice until evenly distributed throughout the batter.
-
Gently fold in the fresh raspberries, being careful not to crush them.
-
Pour the batter into the prepared Bundt pan, spreading it evenly.
-
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Serving size: 1 slice- Calories
- 320 kcal
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Cholesterol
- 105 mg
- Sodium
- 250 mg
- Total Carbohydrate
- 40 g
- Dietary Fiber
- 2 g
- Sugars
- 22 g
- Protein
- 5 g
So why wait? Gather your ingredients, preheat your oven, and get ready to bake up a slice of sunshine with this Raspberry Lemon Bundt Cake recipe. It's a simple yet elegant dessert that proves baking with seasonal fruits is always a winning combination. Treat yourself to a taste of summer any time of the year with this delightful cake!