Light and refreshing, this Lemon Raspberry Bundt Cake is perfect for spring and summer. It has a moist lemon cake with raspberry bursts and a tart lemon glaze. If you like refreshing flavours, try this cake.
Prepare lemons. Take the wax off your lemons before continuing. (Lemon de-waxing instructions above)Preheat oven to 350°F / 180°C and grease bundt pan. A good cooking spray or butter can replace my cake release spray.
2
Put both lemon zests in a small bowl. Cut them in half and squeeze lemon juice into another bowl. Hold both until later.
3
Mix butter and sugar until fluffy. If you have a stand mixer, use the paddle attachment, but if not, use a hand mixer or wooden spoon and elbow grease!
4
Add eggs and vanilla and mix well.
Sift flour, baking powder, baking soda, and salt into a large bowl. Fold half the flour mixture into the lemon cake batter.
5
Mix milk, fresh lemon juice, and zest until combined.
Fold in the remaining flour half. Mix raspberries into cake batter until evenly distributed.
6
Place batter in pan and level. The batter filled a 10-inch bundt pan to ⅔, allowing for expansion. This recipe fits a 9-inch bundt pan. easily Bake until a wooden skewer comes out clean, 30–35 minutes.
7
Leave the lemon raspberry bundt cake in the pan for 10 minutes for best results. Flip the bundt cake onto a wire rack. Cool the lemony bundt cake before decorating or slicing.