LEMON RASPBERRY BUNDT CAKE
Baking this had to be the most fun i have had in the kitchen in a while and I have fun in my kitchen every single day. I got to spend time with family and my nephew and niece were a breath of fresh air, but i must say that my nephew totally had us belly laughing as he waited in eager anticipation for this lemon raspberry bundt cake to come out of the oven. I shouldn't have let them "lick" the bowl; that is what started it all since the flavors popped in his mouth and had him salivating as he eagerly waited for the real deal to come out of the oven. I must say I had some explaining to do when I had to add some time to the bake but in the end we had a very happy little boy.
In the spirit of all honesty and to show you that you don't always have to throw things out and start over, i goofed up when I was setting up my ingredients for this lemon raspberry bundt cake recipe. Somehow, i mixed ALL my dry ingredients together including my sugar which I had originally planned to cream with my butter but there was no way I was throwing away perfectly good ingredients so I ended up creaming just the butter, got it light and fluffy and then added my eggs one at a time. Yes, it did seem a little curdled but I added half of my dry ingredients and half my buttermilk and creamed away. Once that was done; i was on the home stretch because all I needed to do was fold in the rest of the dry and wet ingredients.
Let's rock and roll; the sugar content might seem high but this is just the right amount in order to provide the perfect balance with the tartness of the lemon. Also, if you do not have buttermilk handy at home, you can make your own be simply mixing a tablespoon of lemon juice or vinegar to a cup of milk. One last tip: in order to get the most juice out of your lemon, pop it in the microwave for no longer than 10 seconds.
1 cup butter
2 cups sugar
2 tsp vanilla
1 cup buttermilk
1/3 cup lemon juice (fresh squeezed)
1 tsp lemon extract
2 2/3 cup all purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 cup fresh smashed raspberries
For the Lemon Glaze
2 cups confectioners sugar
1 Tbsp lemon juice
4 Tbsp milk
1. Preheat your oven to 325 and prepare your bundt pan;
2. Combine flour, baking powder and baking soda and set aside;
3. Cream together softened butter and sugar until light and fluffy and add eggs one at a time making sure each one is fully incorporated; mix in extracts and lemon juice;
4. Add in dry ingredients alternating with the buttermilk and ending with the dry ingredients;
5.Fold in raspberries carefully ensuring to not break them down too much more
6. Pour into prepared cake pan and bake for 45 to 55 minutes or until skewer comes out clean and cake is golden brown
7. Prepare the glaze by mixing the confectioners sugar and lemon juice. I mix in the milk a tablespoon at a time until I get the right consistency
That's it!!! You are all done, hope you enjoy every last bite.
Wishing you all things sweet,