Lemon Raspberry Bundt Cake Recipe
Ingredients
This cake is a delicious combination of sweet raspberries, tart lemon, and a moist, light cake. To make this recipe, you'll need: 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup butter, softened, 1 1/2 cups white sugar, 4 eggs, 2 teaspoons grated lemon zest, 1 cup sour cream, 1/2 cup fresh raspberries, 1/2 cup raspberry jam, and 1/2 cup powdered sugar.
Instructions
Begin by preheating your oven to 350°F. Grease and flour a 9-inch Bundt pan and set aside. In a medium bowl, combine the flour, baking soda, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest. Add the dry ingredients alternately with the sour cream, mixing until just blended. Gently fold in the raspberries.
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Spread the raspberry jam over the top of the cake and sprinkle with the powdered sugar. Serve the cake warm or at room temperature.
Nutrition
This cake is full of delicious flavors, but it's also full of calories and fat. Each serving of this cake contains around 517 calories, 19 grams of fat, and 74 grams of carbohydrates. There is also 3 grams of protein and 2 grams of fiber per serving. It also contains 39 grams of sugar, and is high in sodium with 439 milligrams in each serving.
This cake is best enjoyed in moderation, as part of a healthy and balanced diet. Enjoy a slice of this delicious cake with a cup of tea or coffee, or with a scoop of low-fat ice cream to make it a special treat.
Tips and Tricks
When making this cake, be sure to use fresh raspberries. Frozen raspberries will not work as well in this recipe. If you don't have fresh raspberries, you can use frozen, but make sure to thaw them and pat them dry before adding them to the batter.
You can also use any type of raspberry jam for this recipe. If you don't have raspberry jam, you can use a different flavor, such as strawberry or blackberry.
If you want to make the cake a little bit sweeter, you can add a tablespoon of honey or maple syrup to the batter. This will help to balance out the tartness of the lemon.
Storage
This cake is best enjoyed the day it is made, but it will stay fresh for up to 3 days if stored in an airtight container. To keep the cake from drying out, you can wrap it tightly in plastic wrap and store it in the refrigerator.
If you don't plan on eating the cake within 3 days, you can wrap it tightly in plastic wrap and foil and store it in the freezer for up to 1 month. When you're ready to eat it, let it thaw in the refrigerator overnight before serving.
Serving Suggestions
This cake is delicious on its own, but you can also dress it up with some extra toppings. Try adding a dollop of whipped cream, a sprinkle of slivered almonds, or a drizzle of melted chocolate. You can also serve it alongside some vanilla ice cream or a scoop of yogurt.
If you're looking for a lighter option, try serving the cake with some fresh fruit or a fruit salad. This is a great way to turn this dessert into a healthier option.
Conclusion
This Lemon Raspberry Bundt Cake is a delicious treat that is perfect for any occasion. The combination of sweet raspberries, tart lemon, and a moist, light cake is sure to be a hit with everyone. This cake is simple to make, and is sure to be a hit with family and friends. Enjoy!
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