Lemon Raspberry Bundt Cake
With this Bundt cake, you can make a lot of people happy. The lemon and raspberries give this cake a lovely fresh flavor, and it’s also wonderfully moist.
Servings: 12 people
Ingredients
- 420 grams all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 225 grams unsalted butter Lurpak
- 350 grams sugar
- 4 eggs medium
- 3 tbsp lemon zest about 3 small lemons
- 50 ml lemon juice = 2 small lemons about 2 small lemons
- 250 grams sour cream
- 200 grams fresh raspberries
Equipment
- Bundt pan with a capacity of 2.4 L (10 cups)
Instructions
- In a bowl, stir together the flour, baking powder, baking soda, and salt.
- In a second bowl, cream the butter and sugar for a few minutes until light and fluffy.
- Once mixed, stir in the sour cream, lemon zest, and lemon juice.
- Add the eggs one at a time to the butter and sugar mixture, only adding the next egg once the previous one has been fully incorporated.
- Alternately add the flour mixture and the sour cream mixture in portions until you have a smooth batter. Mix on low speed, and once the flour is incorporated, you can add more (or stop after the final addition).
- Tear the raspberries into smaller pieces and add them to the batter, gently folding them in evenly.
- Grease your bundt pan and dust with flour. Pour the batter into the pan and spread it evenly with a spatula.
- Bake the cake for about 75 minutes at 160°C/320°F (conventional oven) until cooked through and golden brown. Place the rack slightly below the center of the oven.
- After 15-20 minutes of cooling in the pan, turn the cake out onto a rack to cool completely. Serve with whipped cream and extra raspberries.
Tips
If you use frozen raspberries, add them while still frozen. Your cake will likely need a little extra time in the oven.
How to store
Well wrapped, the cake will keep for 4-5 days at room temperature, outside the refrigerator.