Indulge your taste buds with a slice of heaven! The Raspberry Ripple Lemon Bundt Cake is a delightful fusion of zesty lemon and sweet, tart raspberries that will leave you craving more. Perfect for any occasion, this cake not only looks stunning with its vibrant swirls of raspberry jam but also delivers a moist, fluffy texture that melts in your mouth. Whether you're hosting a brunch or simply treating yourself to a sweet afternoon snack, this recipe is sure to impress. Read on to discover how to create this show-stopping dessert that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup raspberries, fresh or frozen
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter and dust with flour, ensuring every crevice is well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the lemon zest and sour cream until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in half of the fresh raspberries, taking care not to crush them completely.
- Pour half of the cake batter into the prepared bundt pan. Dollop raspberry jam in small spoonfuls across the batter.
- Add the remaining cake batter on top, and use a knife to create a gentle swirling motion to distribute the raspberry jam.
- Scatter the remaining raspberries on top of the batter, pressing them slightly into the surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for extra sweetness.
Tips
- Prep Your Pan: Make sure to thoroughly grease and flour your bundt pan. This step is crucial to ensure that your cake releases easily after baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle when folding in the raspberries.
- Use Fresh Ingredients: For the best flavor, opt for fresh raspberries if they're in season. If using frozen, make sure they are thawed and drained to avoid excess moisture in the batter.
- Swirl with Care: When creating the raspberry ripple effect, use a knife to gently swirl the jam into the batter. Too much mixing can blend it completely, losing that beautiful marbled look.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean when the cake is done.
- Cool Properly: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. This helps it set and prevents it from breaking apart.
- Add a Sweet Finish: For an extra touch, dust your cooled cake with powdered sugar or drizzle a simple lemon glaze over the top for added sweetness and a beautiful presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
