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Bundt cakes have surged in popularity over the years due to their versatility and stunning presentation. The unique shape of a Bundt cake, characterized by a fluted or decorative design, creates an impressive centerpiece that elevates any dessert table. The origins of Bundt cakes can be traced back to the 1950s, when a group of Jewish-American women sought a way to bake traditional European cakes utilizing their cast iron Bundt pans. The result was a moist, flavorful cake that has become a staple in American home baking.

Lemon Raspberry Bundt Cake Recipe

Discover the joy of baking with a Zesty Lemon Raspberry Bundt Cake, perfect for any occasion! This delightful treat combines the refreshing flavors of citrus and berries, making it both beautiful and delicious. Our article guides you through essential ingredients, easy step-by-step instructions, and baking tips to ensure success. Whether you're celebrating a special day or indulging yourself, this cake will impress everyone at your table. Enjoy the art of baking!
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Ingredients
  

For the Bundt Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

Zest of 2 lemons

¼ cup fresh lemon juice

1 tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups fresh raspberries (plus extra for garnish)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon milk (or more for desired consistency)

Zest of 1 lemon (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.

    Prepare the Batter:

      - In a large mixing bowl, combine softened butter and granulated sugar. Cream together until light and fluffy, about 3-4 minutes.

        - Add the eggs one at a time, beating well after each addition.

          - Mix in the lemon zest, lemon juice, and vanilla extract until well combined.

            Combine Dry Ingredients:

              - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

                Mix Together:

                  - Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the flour mixture. Mix just until combined; be careful not to overmix.

                    - Gently fold in the fresh raspberries, ensuring they are evenly distributed in the batter.

                      Bake the Cake:

                        - Pour the batter into the prepared Bundt pan, smoothing the top.

                          - Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                            - Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

                              Make the Lemon Glaze:

                                - In a medium bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the milk as needed to reach your desired consistency.

                                  Glaze the Cake:

                                    - Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with additional fresh raspberries and lemon zest.

                                      Serve and Enjoy:

                                        - Slice, serve, and enjoy your deliciously zesty Lemon Raspberry Bundt Cake!

                                          Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 12 slices