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. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Raspberry & Lemon Bundt Cake Raspberry & Lemon Bundt Cake Recipe | RecipeSavants.com PT1H30M Serves 6 Ingredients: 2 Cups All-Purpose Flour 1.5 Teaspoons Himalayan Pink Salt 1 Cup White Whole Wheat Flour 0.5 Teaspoon Baking Soda 0.5 Teaspoon Baking Powder 0.75 Cup Buttermilk 3 Medium Lemons 0.25 Teaspoon Pure Lemon Extract 0.5 Cup Lemon Juice 2 Cups Granulated Sugar 1 Cup Unsalted Butter 5 Large Eggs 0.5 Cup Raspberry Preserves 4 Ounces Organic Cream Cheese 0.66 Cup Confectioner's Sugar 2 Tablespoons Unsalted Butter 2 Tablespoons Raspberry Preserves 1 Tablespoon Whole Milk 2 Tablespoons Lemon Juice Preheat 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.

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