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When making a Lemon Raspberry Bundt Cake, you need fresh and simple ingredients. Here is the list you'll need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar - 3 large eggs, at room temperature - 1 tablespoon freshly grated lemon zest - 1 teaspoon pure vanilla extract - 1 cup buttermilk, at room temperature - 1 cup fresh raspberries, rinsed and patted dry - 1 tablespoon fresh lemon juice Each ingredient plays a key role in creating a moist and tasty cake. The butter adds richness, while the sugar brings sweetness. The lemon zest and juice give that bright flavor. The raspberries add a burst of tartness and color. Using fresh ingredients, especially the raspberries, makes a big difference. Make sure your butter and eggs are at room temperature. This helps them blend better. The buttermilk adds a nice tang and keeps the cake moist. You can easily find all these ingredients at your local store. With everything ready, you're set for a wonderful baking adventure! 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease and flour a 10-cup Bundt pan. This helps the cake slide out easily. 3. In a medium bowl, whisk together the dry ingredients. Combine 2 cups of flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This mixture sets the base for your cake. 1. In a large bowl, beat ¾ cup of softened butter and 1 ½ cups of sugar. Use an electric mixer on medium speed. Mix until fluffy, about 3-4 minutes. 2. Add 3 large eggs, one at a time, to the butter mixture. Mix after each egg. Next, stir in 1 tablespoon of lemon zest and 1 teaspoon of pure vanilla extract. This adds flavor and a nice aroma. 3. Gradually mix in the flour mixture and 1 cup of buttermilk. Start with one-third of the flour, then half of the buttermilk. Repeat until all ingredients are combined. Remember, stop mixing when you see a few flour streaks. 4. Gently fold in 1 cup of fresh raspberries and 1 tablespoon of lemon juice. Be careful not to break the raspberries; we want them whole in the cake. 5. Pour the batter into your prepared Bundt pan. Spread it evenly and tap the pan to release air bubbles. 6. Bake for 45-50 minutes. Check with a toothpick; it should come out clean when the cake is done. 1. Let the cake cool in the Bundt pan for 10-15 minutes. This helps it firm up. 2. Carefully invert the pan onto a wire rack. Let the cake cool completely. This step is vital for a perfect shape. 3. Once cool, dust the top lightly with powdered sugar. For a pop of color, add fresh raspberries and a sprig of mint. This makes your cake look great and taste even better! - For a good rise, use room temperature ingredients. - Grease and flour the Bundt pan well. This stops sticking. - To stop raspberries from sinking, toss them in flour before folding. - Try adding orange or lime zest for more citrus flavor. - Use black raspberries or golden raspberries for a twist. - Do not overmix the batter; mix until just combined. - Test doneness by using a toothpick. It should come out clean. {{image_4}} I love to play with flavors. Here are two fun options: - Lemon Blueberry Bundt Cake: Swap fresh raspberries for blueberries. Use the same amount. The sweet blueberries mix well with the tart lemon. It’s a crowd-pleaser! - Vanilla Almond Raspberry Bundt Cake: Add 1 teaspoon of almond extract instead of vanilla. This gives a nice twist. The almond flavor pairs well with the raspberries. You’ll enjoy this unique blend. You can adjust this recipe for special diets: - Gluten-free version of Lemon Raspberry Bundt Cake: Use a gluten-free flour blend. Make sure it includes xanthan gum. This will help your cake rise and stay fluffy. - Vegan substitutes for eggs and dairy: For eggs, replace each with ¼ cup unsweetened applesauce or a flax egg. For buttermilk, use almond milk mixed with vinegar. This will keep your cake moist. Serving ideas make your cake even better: - Pairing with whipped cream or ice cream: A dollop of whipped cream or a scoop of vanilla ice cream works great. It adds richness and balance to the tartness. - Serving with a lemon glaze: A simple lemon glaze can elevate your cake. Mix powdered sugar with lemon juice until smooth. Drizzle it over the cooled cake for a zesty finish. To keep your Lemon Raspberry Bundt Cake fresh, store it at room temperature. Place it in a cake dome or on a plate. Cover it with plastic wrap or a clean kitchen towel to prevent drying. This keeps it soft and moist for about three days. If you have leftover cake, freezing is a great option. Wrap the Bundt cake tightly in plastic wrap and then in aluminum foil. This helps avoid freezer burn. You can freeze it for up to three months. To enjoy it later, let the cake thaw in the fridge overnight. If you want to serve it warm, pop it in the oven at 350°F (175°C) for about 10-15 minutes. To tell if your cake has gone bad, check for mold or an off smell. If it feels dry or hard, it’s time to toss it. To maintain flavor and texture, keep it covered when not in use. Enjoy your cake while it’s fresh for the best taste! To check if your cake is ready, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. You can also look for a golden-brown color on the top and sides. The cake should spring back when you gently press it. If it leaves an imprint, it needs more time to bake. Yes, you can use frozen raspberries. Just make sure to thaw and drain them first. This helps avoid extra moisture in your cake. Frozen berries may break apart more easily than fresh ones. Gently fold them into the batter to keep their shape. If you use fresh raspberries, wash and pat them dry to ensure they stay intact. Making a simple lemon glaze is easy. Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice. Stir until smooth. If it's too thick, add a bit more lemon juice. Drizzle the glaze over the cooled cake for a nice finish. Use a spoon or a small pitcher for even coverage. It adds a sweet and tangy flavor that pairs perfectly with the cake. In this guide, we explored how to make a Lemon Raspberry Bundt Cake. You learned the ingredients you need, the steps to prepare the batter, and tips to avoid common mistakes. We also discussed various flavor options, storage methods, and answers to frequently asked questions. Baking can be fun and rewarding. With these tips and tricks, you can create a delicious cake that impresses everyone. Enjoy the process and share your tasty results with family and friends.

Lemon Raspberry Bundt Cake

Indulge in the tangy sweetness of our Lemon Raspberry Bundt Cake, a delightful treat perfect for any occasion! This easy-to-follow recipe combines fresh raspberries with zesty lemon for a moist and flavorful cake that everyone will love. With simple ingredients and straightforward instructions, you’ll impress your family and friends in no time. Click through to discover how to make this stunning dessert and elevate your baking game!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 tablespoon freshly grated lemon zest

1 teaspoon pure vanilla extract

1 cup buttermilk, at room temperature

1 cup fresh raspberries, rinsed and patted dry

1 tablespoon fresh lemon juice

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan generously to prevent the cake from sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.

      In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer set to medium speed. Continue mixing until the mixture becomes light and fluffy, which should take about 3-4 minutes.

        Gradually add the eggs to the butter mixture, incorporating one at a time and mixing thoroughly after each addition. Next, add the freshly grated lemon zest and pure vanilla extract, combining well.

          Begin to incorporate the reserved flour mixture and buttermilk into the butter mixture. Start with one-third of the flour mixture, mix until just combined, then add half of the buttermilk. Repeat this process, finishing with the last third of the flour mixture. Be careful not to overmix; you want just a few flour streaks remaining.

            Using a spatula, gently fold in the fresh raspberries and lemon juice with care, being mindful not to break the raspberries to maintain their lovely shape in the batter.

              Pour the batter into the prepared Bundt pan, spreading it out evenly. Tap the pan lightly on the counter to release any air bubbles trapped in the batter.

                Bake in the preheated oven for 45-50 minutes, or until you insert a toothpick into the center and it comes out clean, indicating the cake is done.

                  Once baked, allow the cake to cool in the pan for 10-15 minutes. Carefully invert the Bundt pan onto a wire rack to release the cake, and let it cool completely.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 10 servings

                      - Presentation Tips: After the cake has cooled, dust the top lightly with powdered sugar. For an elegant touch, garnish with a handful of extra fresh raspberries and a sprig of mint, enhancing the visual appeal and inviting aroma of the cake.