Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake
Ingredients
For the Cake
- 1 1/2 cups granulated sugar
- 2 lemons, zested
- 3 eggs
- 1 teaspoon lemon extract
- 2/3 cup vegetable oil
- 3/4 cup milk
- 1 lemon, juiced
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups frozen raspberries
Instructions
- 1
Preheat your oven to 350°F. Grease a Bundt pan thoroughly.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 3 min
- 3
Add the 3 eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and light yellow.
⏱️ 4 min
- 4
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.
⏱️ 3 min
- 5
Squeeze the juice from 1 lemon into the wet mixture and whisk to incorporate.
⏱️ 1 min
- 6
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.
⏱️ 2 min
- 7
Add 1 cup of frozen raspberries to the batter and gently fold them in with a spatula.
⏱️ 1 min
- 8
Add the remaining 1 cup of frozen raspberries and mix until just combined. Overmixing can cause the raspberries to break apart too much.
⏱️ 1 min
- 9
Pour the cake batter evenly into the prepared Bundt pan.
⏱️ 1 min
- 10
Bake at 350°F for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Bundt Cake
For the Cake
- 1 1/2 cups granulated sugar
- 2 lemons, zested
- 3 eggs
- 1 teaspoon lemon extract
- 2/3 cup vegetable oil
- 3/4 cup milk
- 1 lemon, juiced
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups frozen raspberries
Instructions
- 1
Preheat your oven to 350°F. Grease a Bundt pan thoroughly.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 3 min - 3
Add the 3 eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and light yellow.
⏱️ 4 min - 4
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.
⏱️ 3 min - 5
Squeeze the juice from 1 lemon into the wet mixture and whisk to incorporate.
⏱️ 1 min - 6
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.
⏱️ 2 min - 7
Add 1 cup of frozen raspberries to the batter and gently fold them in with a spatula.
⏱️ 1 min - 8
Add the remaining 1 cup of frozen raspberries and mix until just combined. Overmixing can cause the raspberries to break apart too much.
⏱️ 1 min - 9
Pour the cake batter evenly into the prepared Bundt pan.
⏱️ 1 min - 10
Bake at 350°F for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 350