Lemon-Raspberry Bundt Cake

May 30, 2014

This gorgeous, ultra moist, Lemon-Raspberry Bundt Cake is sure to wow the crowds. A made-to-be-married combination of fresh lemon and swirled raspberry puree, it's a winning dessert!

Cake:

1 c. (2 squares) salted butter, softened
2 c. granulated sugar
4 large eggs
2 tsp. vanilla
1 c. buttermilk
1/3 c. freshly-squeezed lemon juice
1 tsp. lemon extract
2 2/3 c. all-purpose flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
3/4 c. fresh raspberries, mashed

Glaze:
2 c. confectioner's sugar
1 Tbsp. freshly-squeezed lemon juice
4 Tbsp. Milk (approximately-add 1 Tbsp. at a time until the desired consistency is reached)

For the cake, preheat oven to 350 degrees Fahrenheit. Grease and flour a 12.5 cup capacity bundt cake pan. In the bowl of an electric mixer, cream together butter, sugar, eggs, and vanilla, lemon extract...
See the full directions on my site

Nutritions

Calories
1267

Sodium
1226mg
51% DV

Fat
88g
136% DV

Protein
16g
32% DV

Carbs
91g
31% DV

Fiber
7g
31% DV

Snack Baked