Lemon Raspberry Bundt Cake
Ingredients:
- 1/2 cup butter, room temperature
- 1 (8 oz) tub sour cream, room temperature
- 1 3/4 cups granulated sugar
- Zest of 1 lemon
- Juice of 2 lemons
- Optional: 1 teaspoon lemon extract
- 4 eggs, room temperature
- 2 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh raspberries
- 1-2 tablespoons all-purpose flour
For the Icing:
- 1/3 cup powdered sugar
- 3 teaspoons milk
- 1 teaspoon vanilla extract
Preparation:
- Preheat and Prepare the Pan:
- Preheat your oven to 325°F. Thoroughly grease a 10-inch bundt pan with cooking spray.
- Prepare the Batter:
- In a large mixing bowl, beat together the butter and sour cream until smooth and creamy.
- Add the granulated sugar and continue to mix until the mixture is light and fluffy.
- Mix in the lemon zest, lemon juice, and lemon extract (if using) until well combined.
- Add the eggs one at a time, mixing until the batter is smooth after each addition.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Prepare the Raspberries:
- In the bowl you used for the dry ingredients, toss the raspberries with 1-2 tablespoons of flour until they are lightly coated.
- Gently fold the coated raspberries into the batter.
- Bake the Cake:
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes, then invert it onto a serving plate to finish cooling completely.
- Make the Icing:
- Once the cake is fully cooled, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the icing over the cake.
Enjoy your tangy and sweet Lemon Raspberry Bundt Cake!