Try this Raspberry Lemon Bundt Cake recipe, or contribute your own.
- 1/2 tsp. kosher salt
- 4 large eggs (room temperature)
- 1 1/2 cup or 170g) sticks unsalted butter (room temperature
- 1 1/2 c (300g) granulated sugar
- 2 1/2 c (285g) cake flour
- 2 1/2 tsp. (12g) baking powder
- 1 1/4 c (300g) milk (room temperature)
- 2 tbsp. vegetable oil
- 2 tsp. lemon extract
- 1 ounces or 1 1/4 cups) package raspberries
- 1 tbsp. flour (for sifting raspberries)
- 1 tbsp. fresh lemon zest (for garnish)
- 1 ounces or 1 1/4 cups) package raspberries ( save a few f
- 3 oz cream cheese (room temperature)
- 1/4 c (60g) heavy whipping cream (room temperature)
- 2 cups (250-375g powdered sugar)
- Carbohydrate 0.08855 g
- Cholesterol 0 mg
- Fat 0.50042 g
- Fiber 0 g
- Protein 0.00042 g
- Saturated Fat 0.036895 g
- Serving Size 1 1 people (13g)
- Sodium 50.4484 mg
- Sugar 0.08855 g
- Trans Fat 0.00633699999999994 g
- Calories 6 calories
Step-by-step
- Ingredients : 1/2 tsp. kosher salt, 4 large eggs (room temperature), 1 1/2 cup or 170g) sticks unsalted butter (room temperature, 1 1/2 c (300g) granulated sugar, 2 1/2 c (285g) cake flour, 2 1/2 tsp. (12g) baking powder, 1 1/4 c (300g) milk (room temperature), 2 tbsp. vegetable oil, 2 tsp. lemon extract, 1 ounces or 1 1/4 cups) package raspberries, 1 tbsp. flour (for sifting raspberries), 1 tbsp. fresh lemon zest (for garnish), 1 ounces or 1 1/4 cups) package raspberries ( save a few f, 3 oz cream cheese (room temperature), 1/4 c (60g) heavy whipping cream (room temperature), 2 cups (250-375g powdered sugar)
Standard ingredient lists hide how temperature uniformity dictates final crumb structure, failing to explain why cold dairy disrupts emulsion stability. Ensuring all components reach 65 degrees Fahrenheit before mixing prevents the batter from breaking.
- Coat the fresh raspberries in one tablespoon of all-purpose flour prior to folding them into the batter; this particulate barrier increases friction against the fruit, keeping the berries suspended rather than sinking to the bottom of the pan.
- Substitute buttermilk for whole milk at a one-to-one ratio by volume, but add a quarter teaspoon of baking soda to neutralize the extra acid if the leavening system requires adjustment.
- Test doneness by inserting a wooden skewer deep into the thickest part of the fluted ring at the thirty-minute mark; it should emerge with a few moist crumbs clinging to it rather than wet batter or complete dryness.
- Cool the baked cake in the metal pan for exactly ten minutes before attempting inversion onto a wire rack, allowing the exterior structure to set while steam release prevents sticking.
Using softened cream cheese yields a smoother glaze without lumps. Proper cooling prevents structural collapse during removal.
