Lemon Raspberry Cake
Calories: 16
Adjust Servings Here: 16 servings
Description
This lemon raspberry cake, baked to perfection in a Bundt pan, combines the bright, citrusy flavors of lemon with the juicy sweetness of raspberries. The moist and tender crumb of the cake is complemented by the bursts of fresh raspberry throughout, making each bite a delightful explosion of flavor. With its stunning appearance and delicious taste, this cake is sure to be a hit at any gathering or celebration.
Ingredients
Makes one 10 cups Bundt Pan (Use 0.5 (½X) recipe for an 8-inch (6 cups) bundt pan)
Lemon raspberry cake
- 3 cups (375 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup (200 g) Granulated sugar
- 3 large Eggs
- 1 cup (240 ml) Vegetable oil
- 1 cup (240 ml) Sour cream
- ¼ cup (60 ml) Fresh lemon juice
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 1½ cups Fresh raspberries Plus more for garnish
Lemon glaze
- 1 cup (120 g) Powdered sugar
- 2 - 3 tbsp Lemon juice
- 1 tsp Lemon zest Optional
Instructions
- Prep - Preheat your oven to 350°F /175°C/Gas Mark 4. Grease and flour a (10 cups) 10-inch Bundt pan, ensuring you coat it evenly.
- Dry ingredients - Whisk together the flour, baking powder, baking soda, lemon zest, and salt in a medium bowl. Set aside.3 cups All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 tsp Lemon zest
- Wet ingredients - In a large bowl, using an electric mixer, beat the sugar and eggs until light and fluffy, about 2-3 minutes. Gradually add the oil, sour cream, lemon juice, and vanilla extract to the egg mixture. Mix until well combined.1 cup Granulated sugar, 3 large Eggs, 1 cup Vegetable oil, 1 cup Sour cream, ¼ cup Fresh lemon juice, 1 tsp Vanilla extract, 1½ cups Fresh raspberries
- Dry to wet - Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the raspberries using a spatula, being careful not to break them apart too much.
- Bake - Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool - Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.1 cup Powdered sugar , 2 - 3 tbsp Lemon juice, 1 tsp Lemon zest
- Lemon glaze - Whisk the powdered sugar, lemon juice, and zest in a small bowl until smooth and well combined. Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for a few minutes before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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