How to bake Lemon Bundt Cake with Raspberries
It’s super easy! But you’ll need two things:
This could be a no brainer , but you’ll need a 12-cup bundt cake pan for this recipe. I even have not tested this recipe employing a different pan – like a sheet pan or cupcake pan – so I cannot advise on how that might work.
You’ll also need a stand mixer or electric hand mixer for this recipe! Unfortunately, the cake batter can’t be made without some quite mixer .
Lemon and Raspberry Cake is as sweet and fluffy as the sun, so it’s perfect for Easter lunch or Mother’s Day! Loaded with fresh lemon peel , juice , and raspberries, this cake is loaded with flavor. Perfect for breakfast, brunch, or dessert!
If you have already got those two items, making this cake is… well, a bit of cake! initiative is beat together the butter and cheese until light and fluffy. The you’ll add within the sugar, lemon peel , and juice and keep it up beating. i prefer to beat it for about 2 minutes, or until it’s super fluffy and pale. At now , you’ll want to scale back your mixer speed to low and add in those eggs, one at a time, beating well after each addition. Then you’ll add the flour mixture, and blend on low until JUST combined. Now you’ll mix within the juice . and eventually , you’ll turn your mixer off and fold within the raspberries. Be gentle here, as raspberries are delicate little guys, that do break apart easily.
Final step, pour the cake batter into a greased bundt pan and bake for 60 to 70 minutes. But if you’re oven runs hot, you would possibly want to start out peeking thereon around 45 minutes. You’ll want to bake the cake until it’s a deep golden brown and a toothpick inserted within the center comes out clean. make certain to chill completely before slicing and serving!
For the Lemon Raspberry Bundt Cake:
2 and 1/2 cups (10 and 1/4 ounces) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature
8 ounces full-fat cream cheese, at room temperature
2 cups (14 ounces) granulated sugar
1 Tablespoon finely grated lemon zest
1 teaspoon lemon extract, optional
5 large eggs, at room temperature
2 cups (227g/8 ounces) fresh or frozen raspberries
3 Tablespoons all-purpose flour
For the Cream Cheese Frosting:
4 ounces full-fat cream cheese, room temperature
2 ounces unsalted butter, room temperature
2 and 1/2 cups confectioners’ sugar, sifted, more if needed
1/8 teaspoon salt (tiny pinch!)
1/2 teaspoon lemon extract
1 Tablespoon lemon juice
For the Lemon Raspberry Bundt Cake:
Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being bound to coat all of the nooks and crannies. I suggest employing a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
In a medium bowl , whisk together the cake flour, leaven , bicarbonate of soda , and salt; whisk well to mix then put aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, or during a large bowl employing a handheld mixer , beat the butter and cheese at medium speed until smooth and creamy, about 1 minute. Gradually add within the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. hammer in the lemon peel and flavorer , if using.
Reduce the speed back to medium, then add within the eggs, one at a time, beating well after each addition and scraping down the edges of the bowl as required . Reduce the speed to low and add within the flour mixture, mixing just until combined. Turn mixer off.
In a medium bowl , combine the Raspberries and flour and toss well to coat. employing a rubber spatula, gently fold the raspberries into the batter until just combined.
Scrape the batter into the prepared pan.
Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the middle of the cake comes out clean. Allow the cake to chill within the pan, assail a wire rack, for 20 minutes. Then invert the cake onto the rack and funky completely.
For the cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or during a large bowl employing a handheld mixer , beat the cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add within the confectioners’ sugar, beating until all of the sugar is totally combined. Add within the salt, flavorer , and juice and beat smooth. Once all of the ingredients are incorporated, increase the speed to medium-high and beat for a moment .
Spread frosting on the highest and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon peel . Slice and serve, or store in an airtight container within the fridge, for up to five days.
If you can’t find cake flour, you’ll make it reception using all purpose flour and cornstarch. Here’s how:
Measure out the quantity needed for your recipe. For this recipe, you will need 2 and 1/2 cups.
For every 1 cup of flour, remove 2 Tablespoons of flour. Then add in 2 Tablespoons of Cornstarch for each 1 cup of flour. Essentially, you’re replacing the tablespoons of flour taken out with cornstarch.
Sift the mixture 6 times before using!
Always measure the flour that’s needed after it’s been sifted.
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