Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C) and generously grease your bundt pan with butter or non-stick spray.
- Cream together 1 cup of softened unsalted butter and 2 cups of white sugar until light and fluffy (about 3-5 minutes).
- Add 4 large eggs, 1 tablespoon of lemon zest, and 1/4 cup of lemon juice. Mix on low speed until just combined.
- Whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually incorporate into the wet mixture, alternating with 1 cup of milk.
- Gently fold in 1 to 1.5 cups of fresh or frozen raspberries without breaking them.
- Pour the batter into the prepared bundt pan, smoothing the top. Fill halfway to allow for rising.
- Bake for 30-40 minutes, checking with a toothpick for doneness. It should come out clean or with a few moist crumbs.
- Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert to cool completely.
- For the glaze, whisk together 1/2 cup of melted butter, 2 cups of powdered sugar, and 2 tablespoons of lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Your dessert is ready to serve!
Nutrition
Notes
Using fresh ingredients improves flavor. Don't overmix to maintain cake lightness.
