Summer is here and that means we’ll be making all the fruity desserts! From quickbreads, to tarts, to cookies, and, of course, pies, we cannot get enough of all the sweet summertime treats. We recently gave this Lemon Raspberry Bundt Cake a try and instantly deemed it a keeper. This tasty recipe combines the tangy zest of fresh lemons and sour cream with the sweet burst of juicy raspberries. Yes, it’s every bit as heavenly as it sounds. Whether you’re hosting a summer party or looking for a refreshing after dinner treat, this bundt cake is sure to impress. Let’s dive into the recipe..
Lemon Raspberry Bundt Cake 1-min
Lemon Raspberry Bundt Cake 2-min
Lemon Raspberry Bundt Cake 3-min
You’ll start out by beating together room-temperature butter and sour cream until the mixture is smooth and creamy. Gradually add in the granulated sugar, then the lemon zest, lemon juice, and an optional teaspoon of lemon extract. This is one zesty batter! Next, add the eggs one at a time until the batter is smooth and well-combined. The dry ingredients (all pantry staples) are then added and mixed in until just combined, you don’t want to overmix. In the same bowl used for the dry ingredients, toss the raspberries with 1-2 tablespoons of flour so they won’t sink to the bottom of the cake. Gently fold the floured raspberries into the batter, then transfer it to the prepared bundt pan.
Lemon Raspberry Bundt Cake 4-min
Lemon Raspberry Bundt Cake 8-min
Lemon Raspberry Bundt Cake 11-min
Pop the cake in the oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 20 minutes before inverting it onto your favorite serving plate to cool completely. Drizzle on a simple homemade icing and your Lemon Raspberry Bundt Cake is ready to serve!
Lemon Raspberry Bundt Cake 9-min
Lemon Raspberry Bundt Cake 10-min
