This Lemon Raspberry Bundt Cake combines the tartness of lemons with the sweetness of raspberries, creating a moist and flavorful dessert that's perfect for any occasion.
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 cup sour cream
- 1 1/2 cups raspberries fresh or frozen
- 2 tablespoons all-purpose flour for coating raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sour cream until the batter is smooth and well incorporated.
- In a small bowl, gently toss the raspberries with 2 tablespoons of flour to coat them. Gently fold the raspberries into the batter.
- Pour the batter into the prepared Bundt pan and spread it evenly with a spatula.
- Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Serve with a dusting of powdered sugar or a lemon glaze, if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 49gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 85mgSodium: 150mgPotassium: 80mgFiber: 2gSugar: 27gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1.2mg