Lemon Raspberry Bundt Cake

I know its been a while you all haven’t heard from me.  Just came back from my vacation to Cancun, Mexico, a long overdue girls trip. What have you all been up to?  Still on vacation mode, so thats why the Lemon Raspberry Bundt Cake recipe has been posted yet.  🙂

I feel like I need a vacation after a vacation.  So much to do and have been on my toes since I have been back.  I am super exhausted at this point but I am pushing myself to do this post.

So I made this cake twice, once for a coffee get together with my friends in my community and then for my coworker’s farewell.  It came out super delicious with bursting flavors and soft.  My friends loved it and so did my coworkers. Got a lot of compliments from everyone which made my day of course.

This cake has a wonderful flavor of lemon and raspberry.  If you have someone coming for coffee or even just like that, this recipe will not disappoint you.

Ingredients:

• 2 cups all purpose flour
• 1/2 cup butter, room temperature
• 2 tsp vegetable oil
• 1 cup sugar
• 2 eggs, room temperature
• 1 cup sour cream
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2.5 cup raspberry
• 2 tbsp snow sugar or powdered sugar

Directions:

Cream butter and sugar until fluffy.  Add eggs and sour cream to it and beat a couple of minutes more.  Add lemon juice to the mixture.

In a mixing bowl, sift the dry ingredients which is all purpose flour, baking powder and baking soda.  Add the dry ingredients to the wet and mix using the electric mixer until mixed.  Add lemon zest and fold raspberries into the batter.

Grease the bundt pan generously with butter.  Pre heat the oven at 325F.  Pour the batter into the baking pan.  Bake it for 45-55 minutes or until the tooth pick comes out clean.

Let it rest for a 3-4 mins in the pan itself and turn the pan upside down to take the cake out.  Allow it to cool down completely.  Sprinkle with snow sugar and decorate with the remaining raspberries.

Enjoy it with a cup of coffee or tea whichever you prefer.

If you enjoyed this recipe, drop me a comment below and share with your friends and family.

Happy Baking!!!!

Lemon Raspberry Bundt Cake

Sarika Gunjal

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course From the Oven

Cuisine American

Servings 10

Ingredients

  

• 2 cups all purpose flour
• ½ cup butter room temperature
• 2 tsp vegetable oil
• 1 cup sugar
• 2 eggs room temperature
• 1 cup sour cream
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 2.5 cup raspberry
• 2 tbsp snow sugar or powdered sugar

Instructions

 

• Cream butter and sugar until fluffy. Add eggs and sour cream to it and beat a couple of minutes more. Add lemon juice to the mixture.
• In a mixing bowl, sift the dry ingredients which is all purpose flour, baking powder and baking soda. Add the dry ingredients to the wet and mix using the electric mixer until mixed. Add lemon zest and fold raspberries into the batter.
• Grease the bundt pan generously with butter. Pre heat the oven at 325F. Pour the batter into the baking pan. Bake it for 45-55 minutes or until the tooth pick comes out clean.
• Let it rest for a 3-4 mins in the pan itself and turn the pan upside down to take the cake out. Allow it to cool down completely. Sprinkle with snow sugar and decorate with the remaining raspberries.

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