Lemon Raspberry Bundt Cake

  • Preparation 1 h 30 min
  • Cooking 50 min
  • Servings 8 à 10
  • Freezing Absolument

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Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon lemon juice

Bundt cake

  • 1 cup 3.25% milk
  • Seeds from 1 vanilla bean, split
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 2 cups fresh raspberries

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Preparation

  • Preheat the oven to 350°F (180°C). Generously butter a bundt pan and set aside.
  • In a small saucepan over low heat, warm the milk with the vanilla bean seeds. Remove from heat and let infuse for 10 minutes.
  • In a bowl, combine the flour, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
  • Add the dry ingredients alternately with the vanilla-infused milk, mixing just until the batter is smooth and homogeneous.
  • Gently fold in the raspberries using a spatula.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 15 minutes, then unmold onto a wire rack and let cool completely.
  • In a bowl, whisk together the powdered sugar, milk, and lemon juice until smooth. Drizzle over the cooled cake and let it set before serving.