Lemon Raspberry Bundt Cake
A moist and delicious lemon raspberry bundt cake, perfect for any occasion. This recipe features a simple yet flavorful combination of zesty lemon and sweet raspberries.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 cup lemon juice
- 1 cup raspberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, eggs, and lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
This cake is best served at room temperature. You can also add a lemon glaze for extra flavor.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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