I promised to post the recipe for this moist and delicious raspberry bundt cake with lemon icing drizzle. This cake is refreshing and perfect for a summer dessert, or to take to a barbecue or outdoor party. Use Meyer lemons for an extra delicious and fresh tasting dessert. To make this recipe, I modified an old cake recipe from my grandma. This cake is moist and dense and you will want to eat the entire cake yourself. I won’t tell.
Tips: When mixing the raspberries into the cake batter, first toss them in flour so they retain their shape, don’t color the batter, and don’t sink to the bottom. You can also add lemon zest to the batter if you want your cake to have a stronger lemon flavor.
Raspberry Bundt Cake with Lemon Icing Drizzle
- 1/2 cup oil
- 2 eggs
- 1 cup milk
- 3 cups flour
- 1 1/2 cups sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 2 tsp. vanilla
- 3 cups fresh raspberries lightly tossed in 2 tablespoons flour
- 6 T melted butter
- 3 cups powdered sugar
- 1/4 cup + 2 T fresh squeezed lemon juice
In a small bowl, mix together flour, sugar, baking powder and salt. In a separate mixing bowl, lightly mix together oil, eggs, vanilla, and milk. Add dry ingredients to the egg mixture. Gently fold in floured raspberries. Pour into a greased and floured bundt pan (I use the cooking spray that already has flour in it).
Bake 45- 60 minutes at 350 degrees or until a long toothpick comes out clean or with just a few moist crumbs.
I usually throw my cake in the freezer for a few minutes before I try to remove it from the bundt pan. I use a knife to gently release any spots that might stick to the pan (usually by the center hole) before flipping my cake over onto a cake stand.
In a medium, microwave safe bowl, melt butter. Add powdered sugar and lemon juice and whisk together until no lumps remain.
Drizzle over completely cooled cake. Garnish with fresh raspberries and lemon slices dipped in sugar.
He just couldn’t wait…