Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake takes approximately 45 minutes from beginning to end. This recipe makes 8 servings with 390 calories, 6g of protein, and 14g of fat each. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 115 foodies and cooks. Plenty of people really liked this side dish. It is brought to you by Sarahs Cucina Bella. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of powdered sugar, eggs, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Similar recipes include Glazed Lemon Raspberry Bundt Cake, Raspberry- Lemonade Bundt Cake, and Chocolate Raspberry Bundt Cake.
Servings: 8
Ingredients:
1 tbsp baking powder
2 large eggs
2 cups all-purpose flour (plus additional for flouring the pan)
1/2 tsp kosher salt
2-3 tsp fresh lemon juice
zest of 1 lemon
1 cup packed light brown sugar
1/2 cup milk
1/2 cup powdered sugar
1 cup frozen raspberries
1/2 cup unsalted butter, softened (plus additional for greasing the pan)
1 tsp vanilla extract
Equipment:
kugelhopf pan
stand mixer
bowl
oven
frying pan
knife
mixing bowl
Cooking instruction summary:
Preheat your oven to 350 degrees. Grease a bundt cake pan with butter, and dust with flour all over.In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light and fluffy -- about 2-3 minutes. Add the eggs and vanilla and beat well to combine.In a large bowl, sift together the flour, baking powder and salt. Add a little at a time to the mixer while the mixer is running on its lowest speed. Add the lemon zest and raspberries and mix briefly until combined. Add the milk. Allow the stand mixer to run on its lowest speed until combined.Pour the batter into the prepared pan. Bake for 40-50 minutes, until a knife inserted into the cake comes out cleanly. Let cool, and then loosen the cake from the sides of the pan. Turnout onto a serving plate.In a small mixing bowl, stir together the powdered sugar and lemon juice until well-combined. Drizzle over the cake all over.Enjoy!
Step by step:
1. Preheat your oven to 350 degrees. Grease a bundt cake pan with butter, and dust with flour all over.In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light and fluffy -- about 2-3 minutes.
2. Add the eggs and vanilla and beat well to combine.In a large bowl, sift together the flour, baking powder and salt.
3. Add a little at a time to the mixer while the mixer is running on its lowest speed.
4. Add the lemon zest and raspberries and mix briefly until combined.
5. Add the milk. Allow the stand mixer to run on its lowest speed until combined.
6. Pour the batter into the prepared pan.
7. Bake for 40-50 minutes, until a knife inserted into the cake comes out cleanly.
8. Let cool, and then loosen the cake from the sides of the pan. Turnout onto a serving plate.In a small mixing bowl, stir together the powdered sugar and lemon juice until well-combined.
9. Drizzle over the cake all over.Enjoy!
Nutrition Information:
covered percent of daily need
