you're making mealtime meaningful.
Summer is here and that means we’ll be making all the fruity desserts! From quickbreads, to tarts, to cookies, and, of course, pies, we cannot get enough of all the sweet summertime treats. We recently gave this Lemon Raspberry Bundt Cake a try and instantly deemed it a keeper. This tasty recipe combines the tangy zest of fresh lemons and sour cream with the sweet burst of juicy raspberries. Yes, it’s every bit as heavenly as it sounds. Whether you’re hosting a summer party or looking for a refreshing after dinner treat, this bundt cake is sure to impress. Let’s dive into the recipe..
You’ll start out by beating together room-temperature butter and sour cream until the mixture is smooth and creamy. Gradually add in the granulated sugar, then the lemon zest, lemon juice, and an optional teaspoon of lemon extract. This is one zesty batter! Next, add the eggs one at a time until the batter is smooth and well-combined. The dry ingredients (all pantry staples) are then added and mixed in until just combined, you don’t want to overmix. In the same bowl used for the dry ingredients, toss the raspberries with 1-2 tablespoons of flour so they won’t sink to the bottom of the cake. Gently fold the floured raspberries into the batter, then transfer it to the prepared bundt pan.
Pop the cake in the oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 20 minutes before inverting it onto your favorite serving plate to cool completely. Drizzle on a simple homemade icing and your Lemon Raspberry Bundt Cake is ready to serve!
Lemon Raspberry Bundt Cake
Yield(s): Serves 10-12
15m prep time
50m cook time
you're making mealtime meaningful.
Ingredients
- ½ cup butter, room temperature
- 1 (8 oz) tub sour cream, room temperature
- 1 ¾ cup granulated sugar
- Zest of 1 lemon
- Juice of 2 lemons
- Optional: 1 teaspoon lemon extract
- 4 eggs, room temperature
- 2 ¼ cups all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh raspberries
- 1-2 tablespoons all-purpose flour
Icing
- ⅓ cup powdered sugar
- 3 teaspoons milk
- 1 teaspoon vanilla
Preparation
- Preheat oven to 325 degrees F and thoroughly grease a 10-inch bundt pan with cooking spray.
- In a large bowl, beat together the butter and sour cream until smooth. Add in the granulated sugar and mix until light and airy.
- Add lemon zest, lemon juice, and lemon extract and mix until well combined. Mix in eggs one at a time until smooth.
- In a small bowl, sift together flour, corn starch, baking powder, and salt.
- Slowly mix dry ingredients into the wet until just combined.
- In the previously used dry ingredients bowl, add the raspberries and remaining 1-2 tablespoons of flour and gently toss until coated.
- Carefully fold the raspberries into the batter then transfer to the prepared bundt pan.
- Bake cake for 45-50 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool for about 20 minutes, then invert onto a serving plate to finish cooling.
- Once cake is fully cool, whisk all icing ingredients together in a small bowl and drizzle over cake.
Recipe adapted from Bakerbynature.com