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  • Jessica Larit

Lemon Raspberry Bundt Cake!

Updated: Feb 20


I love this Raspberry Lemon Cake!! It is light, moist, and bursting with lemon and fresh raspberries! The creamy icing on top brings all the flavors together! I love to have a big cup of coffee or tea while eating this cake. Heaven!!!


Prep time: 8 minutes. Cook time: 50-55 minutes Rest time: 30 minutes

Ingredients:

-3 cups of flour

-1/2 cups of granulated sugar

-1 cup of butter softened (1 stick of salted and 1 stick unsalted)

-3 eggs

-2 teaspoons of vanilla extract

-1/4 cup lemon juice

-1 cup vanilla non fat greek yogurt

-3/4 teaspoon baking soda

-3/4 teaspoon baking powder

-1/2 teaspoon salt

-10 oz fresh raspberries

Icing:

-1 1/4 cup of powdered sugar

-1 1/2 tablespoons of fresh lemon juice

-1/2 teaspoon vanilla extract

-1 tablespoon butter (softened)

-3 to 4 tablespoons oat milk

-pinch of salt


Next Step:

-Preheat oven to 350 F and grease bundt pan.

-With a hand or stand mixer, mix your butter and sugar until creamy.

-Add the eggs in one at a time and mix until combined.

-Add the lemon juice and vanilla extract and mix.

-In a separate bowl combine the flour, baking soda, baking power, and salt. Stir to combine.

-Slowly add the flour mixture to your wet ingredients alternating with the yogurt.

-Mix with a hand or stand mixer until smooth.

-Gently fold in the raspberries and add to the bundt pan.

-Bake for 50-55 minutes until a fork inserted comes out clean.

-Let your cake cool completely before adding the icing.

-To make your icing, add the powdered sugar, lemon juice, vanilla extract, butter, milk, and salt to a small bowl. Mix with a hand mixer until light and creamy. Add additional oat milk if needed.

-Drizzle all over the cake and serve!

-ENJOY!!!

*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet




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