A sweet, tangy cake with a touch of citrus, this refreshing dessert is the perfect partner with a glass of lemonade and a hot summer day. The moist cake and sweet frosting make this a truly sumptuous treat.
RecipeSavants.comA sweet, tangy cake with a touch of citrus, this refreshing dessert is the perfect partner with a glass of lemonade and a hot summer day. The moist cake and sweet frosting make this a truly sumptuous treat.Smart Recipes, American Recipes, Eggs Recipes, RecipesEggsAmericanRaspberry And Lemon Bundt CakePT1H30MServes 6
Ingredients:
2 Cups All-Purpose Flour1.5 Teaspoons Himalayan Pink Salt1 Cup White Whole Wheat Flour0.5 Teaspoon Baking Soda0.5 Teaspoon Baking Powder0.75 Cup Buttermilk3 Medium Lemons0.25 Teaspoon Pure Lemon Extract0.5 Cup Lemon Juice2 Cups Granulated Sugar1 Cup Unsalted Butter5 Large Eggs0.5 Cup Raspberry Preserves4 Ounces Organic Cream Cheese0.66 Cup Confectioner's Sugar2 Tablespoons Unsalted Butter2 Tablespoons Raspberry Preserves1 Tablespoon Whole Milk2 Tablespoons Lemon JuicePreheat your oven to 350 degrees. Spray Bundt pan with cooking spray and coat the pan evenly with 2 tablespoons of flour, tilt the pan to coat well and dust off excess flour. Add buttermilk and half cup lemon juice with zest of 2 lemons in a large cup and set aside. Sift together flours, baking soda, baking powder and salt in a large bowl.
Cream granulated sugar and 1 cup butter together using hand beater or a mixer, for about 4 minutes. Beat in eggs, one by one. Stir in lemon extract. Then gradually add in flour mixture side-by-side with buttermilk. Pour half the batter into prepared pan. Spread raspberry preserves over flour batter and then top with remaining half of the batter. Bake for about 50 to 60 minutes.Cream together 2 tablespoons butter, cream cheese and zest of one lemon in a bowl with hand beater or mixer. Beat in lemon juice, confectioner’s sugar and 2 tablespoons of raspberry preserves. Next, beat in 1 to 2 tablespoons of milk according to your desired thickness. Now spread over cooled swirl cake and serve.
If you enjoy baking cakes, wait until you try this delicious raspberry pound cake! The cake has tender, moist crumb, thanks to the addition of sour cream. It is infused with the tartness of lemon, and plenty of plump raspberries. Each delightful bite reminds you of the sweet bliss of summer and family gatherings.
This great recipe showcases the decadent combination of lemon juice and poppy seeds. It looks gorgeous with the fresh blackberries in the center and the basic lemon-sugar frosting that slides beautifully down the sides of the bundt cake.
A tangy burst of fresh lemon is the hallmark of this lovely Bundt-style cake. A splash of buttermilk makes its crumb moist and delicious. Top it with the lemony glaze and serve at room temperature.
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