Lemon Raspberry Bundt Cake

Spring baking is definitely worth coming out of hibernation for! Try this Lemon Raspberry Bundt Cake (or as my kiddos call it, their fave “Butt-Cake”!). With the fresh, vibrant flavours of lemon and raspberry, you’ll taste Spring in every bite!

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Lemon Raspberry Bundt Cake

Author: Maggie Frith

While I wait (impatiently) for the (many) joys of Rhubarb Season, I’ll fill the (massive) void with this tasty treat…Lemon Raspberry Bundt Cake. Or as my loonies like to call it, their fave “Butt-Cake”. 😜😆 Stay little, would ya…

Ingredients

For the Cake:

• 3 cups (360 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice
• 2 cups (400 grams) granulated sugar
• 3 tablespoons lemon zest
• 1 cup plus 2 tablespoons (255 grams) unsalted butter, room temperature
• 3 eggs plus 1 yolk, room temperature
• 1 cup fresh or frozen raspberries, tossed with 1 teaspoon flour

For the Glaze:

• 2 cups (230 grams) icing sugar, sifted
• 3/4 cup crushed freeze dried raspberries (optional)
• 3 tablespoons evaporated milk
• 3 tablespoons puréed raspberries
• 1 tablespoons light corn syrup

For Preparing the Bundt Pan:

• 1 tablespoon (14 grams) butter, melted
• 1 tablespoon (8 grams) all-purpose flour

Instructions

For the Bundt Pan:

1. In a small bowl, mix together 1 tablespoon of melted butter and 1 tablespoon of flour to make a paste. Brush the paste evenly into the creases of a bundt pan.

For the Cake Batter:

1. Preheat oven to 350 degrees F, with the oven rack in the lower-middle position.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well-combined.
3. In a separate bowl, whisk together the buttermilk, vanilla and lemon juice.
4. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand-mixer), mix together the lemon zest and sugar using your fingertips.
5. Add the butter (cut into 1 to 2-inch chunks) to the lemon-sugar mixture and beat together on medium speed until lightened, about 4 minutes.
6. Beat in the eggs and the yolk, one at a time, until combined, about 1 minute.
7. With the mixer on low speed, add half of the flour mixture, followed by half of the buttermilk mixture. Repeat with the remaining ingredients and beat until just combined. Do not over-mix.
8. Gently fold in the raspberries.
9. Scrape the batter into the prepared pan and smooth the top with the back of a spoon or an offset spatula. Bang the pan on the counter several times to ensure the batter fills the creases of the pan.
10. Bake at 350 degrees until a toothpick comes out clean, about 45 to 60 minutes depending on the size of your bundt pan. Since the bake time will depend on the shape and size of the bundt pan, I like to check for doneness by using an instant-probe thermometer - the internal temperature of the cake with reach 200 degrees F (93 degrees C) when done. Cool the cake in the pan for 15 minutes before flipping out onto wire rack. Cool completely before adding glaze.

For the Glaze:

1. Combine all of the ingredients in a large bowl and whisk until smooth. Spoon the glaze onto the cooled cake (or transfer the glaze to a piping bag and decoratively pipe the glaze onto the cooled cake).