Lemon Bundt Cake With Raspberry Cheesecake Filling Recipe
Ingredients
For the cake: 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 2/3 cup (150g) unsalted butter, softened, 1 cup (200g) granulated sugar, 2 large eggs, at room temperature, 2 teaspoons pure vanilla extract, 1/4 cup (60ml) freshly squeezed lemon juice, 1/2 cup (120ml) buttermilk, at room temperature, zest of 1 lemon.
For the raspberry cheesecake filling: 8 ounces (225g) cream cheese, at room temperature, 1/2 cup (100g) granulated sugar, 1 large egg, at room temperature, 1/2 cup (60g) fresh raspberries, 2 tablespoons (15g) all-purpose flour, 1/2 teaspoon pure vanilla extract, 2 tablespoons (30ml) freshly squeezed lemon juice.
Instructions
To make the cake: Preheat oven to 350°F (175°C). Grease and flour a 12 cup bundt pan. Set aside.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until just combined. Beat in the vanilla extract, lemon juice, and lemon zest. Turn the mixer off and scrape down the sides of the bowl as needed.
With the mixer on low speed, add the dry ingredients in three batches alternating with two additions of the buttermilk, starting and ending with the dry ingredients. Beat each addition just until incorporated.
To make the raspberry cheesecake filling: In a medium sized bowl, using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium-high speed until smooth, about 2 minutes. Add the egg and beat until just combined. Add the raspberries, flour, vanilla, and lemon juice and mix until just combined.
To assemble the bundt cake: Pour half of the batter into the prepared bundt pan. Spoon the cheesecake filling over the batter and spread it evenly. Top with the remaining cake batter. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely before inverting it onto a serving plate. Dust the top of the cake with powdered sugar and serve.
Nutrition
Serving Size: 1 slice (1/12 of the cake) Calories: 375 kcal Carbohydrates: 39g Protein: 4g Fat: 22g Saturated Fat: 11g Cholesterol: 82mg Sodium: 315mg Potassium: 116mg Fiber: 1g Sugar: 20g Vitamin A: 664IU Vitamin C: 5mg Calcium: 45mg Iron: 1mg
Conclusion
This Lemon Bundt Cake with Raspberry Cheesecake Filling is the perfect combination of tart and sweet, and sure to be a hit with your family and friends. It's an easy to make cake that looks impressive and tastes even better. The combination of the lemon and raspberry flavors is amazing, and the cheesecake filling really takes it up a notch. Whether you’re looking for a special occasion cake or just something to make for your family, this Lemon Bundt Cake with Raspberry Cheesecake Filling is sure to be a hit!
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