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
