Description
A tender, moist bundt-style loaf cake blending zesty lemon and fresh raspberries. This elegant summer dessert balances lively citrus with tart berry pockets for a refreshing treat.
Ingredients
2 cups (250g) all-purpose flour
1/2 cup (115g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
3 large eggs, room temperature
1 1/2 cups (180g) fresh raspberries (frozen and unthawed acceptable)
2 tablespoons fresh lemon zest
1/4 cup (60ml) fresh lemon juice (strained)
2 teaspoons baking powder
1/2 teaspoon baking soda
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan
In a large bowl, combine flour, baking powder, and baking soda; set aside
In another bowl, cream butter and sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Mix in lemon zest and lemon juice until blended
Gradually add dry ingredients to wet ingredients, alternating with 1/4 cup milk (optional for extra moisture)
Fold in frozen/unthawed raspberries gently
Bake 50-55 minutes until a toothpick inserted comes out clean
Let cool for 10 minutes before transferring to a wire rack
Whisk remaining lemon zest and 1/2 cup powdered sugar with 1-2 tablespoons lemon juice for glaze; drizzle over cooled cake
Notes
For best results, use a microplane grater for lemon zest
Freezes well (un-glaze before freezing)
Substitute almond flour for 1/4 of the all-purpose flour for gluten-free option
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg