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Preheat your oven to 350°F. Grease a Bundt pan thoroughly.

In a large bowl, combine the 1 1/2 cups of granulated sugar with the zest of 2 lemons. Mix these together by hand until well combined and fragrant.

Add the 3 eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and light yellow.

Stir in 1 teaspoon of lemon extract, 2/3 cup of vegetable oil, and 3/4 cup of milk. Whisk to combine all liquid ingredients.

Squeeze the juice from 1 lemon into the wet mixture and whisk to incorporate.

Add 2 cups of all-purpose flour, 2 teaspoons of baking soda, and 2 teaspoons of baking powder to the bowl. Mix gently with a spatula until just combined, being careful not to overmix.

Add 1 cup of frozen raspberries to the batter and gently fold them in with a spatula.

Add the remaining 1 cup of frozen raspberries and mix until just combined. Overmixing can cause the raspberries to break apart too much.

Pour the cake batter evenly into the prepared Bundt pan.

Bake at 350°F for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.


Preheat your oven to 350°F. Grease a Bundt pan thoroughly.

In a large bowl, combine the 1 1/2 cups of granulated sugar with the zest of 2 lemons. Mix these together by hand until well combined and fragrant.

Add the 3 eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and light yellow.

Stir in 1 teaspoon of lemon extract, 2/3 cup of vegetable oil, and 3/4 cup of milk. Whisk to combine all liquid ingredients.

Squeeze the juice from 1 lemon into the wet mixture and whisk to incorporate.

Add 2 cups of all-purpose flour, 2 teaspoons of baking soda, and 2 teaspoons of baking powder to the bowl. Mix gently with a spatula until just combined, being careful not to overmix.

Add 1 cup of frozen raspberries to the batter and gently fold them in with a spatula.

Add the remaining 1 cup of frozen raspberries and mix until just combined. Overmixing can cause the raspberries to break apart too much.

Pour the cake batter evenly into the prepared Bundt pan.

Bake at 350°F for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
