Lemon Raspberry Bundt Cake
Sweet that is sunshiny and moist, this Lemon Raspberry Bundt Cake is Ideal for Mother's Day brunch or Easter! Packed with raspberries, lemon juice, and lemon zest, this cake is packed with flavor. Great for dessert, brunch, or breakfast!
You need lemon extract, butter, powdered sugar, lemon juice, and cream cheese to create the frosting. But if you would like a cake that was super, this recipe may be served with no frosting! Sprinkle it with sugar and serve with fresh desserts. I enjoy doing this when I am serving the cake . Otherwise I am team cream cheese the way
While the cake cools, it is possible to whip your cream cheese frosting up! And that is as simple as beating on butter and the cream cheese, tossing from the confectioners' sugar, adding in zest and the lemon juice. Be absolutely certain that you whip it till it is fluffy and nice!
Writer ashley manila
Sweet that is sunshiny and moist, this Lemon Raspberry Bundt Cake is ideal for Mother's Day brunch or Easter! Packed with raspberries, lemon juice, and lemon zest, this cake is filled with taste. Fantastic for dessert, brunch, or breakfast!
Ingredients
- 2 and also 1/2 cups (10 and 1/4 oz ) cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz unsalted butter
- 2 cups (14 oz ) granulated sugar
- 1 tsp lemon extract, optional
- 2 cups (227g/8 oz ) frozen or fresh raspberries
- 3 Tablespoons flour
- 4 oz room temperature, cream cheese
- 2 oz unsalted butter
- 2 and also 1/2 cups confectioners' sugar, sifted
- 1/8 tsp salt (little pinch! ) )
- 1/2 tsp lemon extract
For Decoration:
- Fresh raspberries
- Lemon slices
- Lemon zest
Directions
- I propose greasing the pan with butter or shortening, or having a soda which has flour in it then dusting it. Place pan aside till needed.
- Add the sugar, then raise the rate to medium-high and keep beating until light and fluffy.
- Turn off mixer.
- Combine flour and the Raspberries in a medium mixing bowl and toss well to coat.
- Permit the cake to cool in the pan for 20 minutes.
- From the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a handheld electric mixer, beat butter and the cream cheese . Reduce the speed to low and slowly add in the confectioners' sugar, beating until each the sugar is combined. Add the lemon extract, and lemon juice and beat smooth. After all the ingredients are integrated, increase the rate to medium-high and beat for a moment.
- Top with lemon slices, fresh raspberries, and lemon zest.
Notes
- It may be made by you in your home if you can't find cake flour. Here is how:
- Measure out the amount necessary for your own recipe. With this recipe, you are going to need 2 and 1/2 cups.
- Add 2 Tablespoons of Cornstarch. You're replacing the tbsp of bread.
- Prior to using sift the mix 6 days!
- Assess after it's been sifted the flour that's required.