When I have time off I bake, a lot. Lucky for me easter is a time for celebration so what better to celebrate with than cake. A tangy and moist lemon bundt cake with fresh raspberries is a nice way to start off the holiday.
Lemon bundt cake with fresh raspberries
2 ¼ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
Grated zest of 2 lemons
3 eggs
1/2 cup freshly squeezed lemon juice
1/2 cup buttermilk
Icing
1 cups icing sugar, sifted
1-2 tbsp lemon juice
yellow food coloring ( if you like)
Fresh raspberries for decoration
Preheat the oven 350 °F. Butter 10 cups Bundt pan.
In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream the butter, sugar, and lemon zest with an electric mixer or food processor with paddle attatchement until light and fluffy. Add the eggs, one at a time, and beat well between each addition. At low speed, add the dry ingredients alternately with the wet. Mix well. Pour into the prepared pan and bake for about 35-40 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes then unmould and cool completely on a wire rack. In a bowl, combine the icing sugar and lemon juice. Pour over the cooled cake so that the glaze drips over the sides. Decorate with fresh raspberries.
2 ¼ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
Grated zest of 2 lemons
3 eggs
1/2 cup freshly squeezed lemon juice
1/2 cup buttermilk
Icing
1 cups icing sugar, sifted
1-2 tbsp lemon juice
yellow food coloring ( if you like)
Fresh raspberries for decoration
Preheat the oven 350 °F. Butter 10 cups Bundt pan.
In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream the butter, sugar, and lemon zest with an electric mixer or food processor with paddle attatchement until light and fluffy. Add the eggs, one at a time, and beat well between each addition. At low speed, add the dry ingredients alternately with the wet. Mix well. Pour into the prepared pan and bake for about 35-40 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes then unmould and cool completely on a wire rack. In a bowl, combine the icing sugar and lemon juice. Pour over the cooled cake so that the glaze drips over the sides. Decorate with fresh raspberries.
RSS Feed
