Raspberry Lemonade Bundt Cake

People tend to fall into two categories: those who like lemon, and those who like lime. It is very rare that a person actually likes both. I happen to prefer lemon. I do like lime in savory dishes, but I really like lemon in my baking. Don’t get me wrong, like anyone else, I love a nice slice of Key Lime Pie, but for the most part, I prefer lemon.


I decided to make something a little different. I wanted to feature something light and refreshing. Bundt cakes starting to make a comeback. I think they are so dainty and classy. They are a nice alternative to a  regular cake.
The cake I am featuring is a lemon bundt cake from King Arthur Flour. It is heavenly! It has a silky texture that sets it apart from other recipes. The lemon flavor is nice and light, so it is not overpowering. The glaze I paired with it is a raspberry glaze. The tartness of the glaze is a nice contrast to the sweetness of the lemon. It was very simple to make and was a nice break from writing a thirty-page paper on the Apparel and Textile industry in Bangladesh.

Cake Recipe from: King Arthur Flour 


Preheat oven to 350 degrees, and spray bundt pan with a professional non-stick cooking spray.

In a stand mixer combine butter, sugar, and salt. Beat until light and fluffy.

Add eggs one at a time, blending well after each addition.

Add baking powder

Add flour and milk gradually, by alternating each addition. Start and end with the flour.

Stir in lemon oil

Spoon batter into the pan, smooth the surface with a spatula. Bake for 55-60 minutes. Use a cake tester, by seeing if it comes out clean.

Allow them to cool in the pan for five minutes. Run a knife around the edges to helprelease the cake. Place a cooling rack on the bottom of the pan, and flip over. Allow cake to cool completely before glazing.

Strain raspberries through a smaller strainer. Get enough to fill a 1/4 cup measuring cup

Sift confectioner’s sugar

Whisk together all of the glaze ingredients

Pour glaze onto cooled cake

 Cut and serve!



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