A light, refreshing dessert that combines the zesty brightness of lemon with the sweet-tart burst of fresh raspberries, creating a moist and flavorful cake.
Ingredients
Scale:
2 ½ cups all-purpose flour, sifted
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp lemon zest
½ cup fresh lemon juice
1 tsp vanilla extract
1 cup fresh raspberries
2 tbsp sugar (for raspberries)
1 cup powdered sugar (for glaze)
2-3 tbsp lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
In a small bowl, combine the fresh raspberries with 2 tablespoons of sugar. Gently mash the berries and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then, blend in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the raspberry mixture until evenly distributed.
Pour the batter into the prepared Bundt pan, smoothing the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes before inverting onto a wire rack.
