Good Morning and Happy Sunday! I thought I would try something a little bit different for me. I was kindly gifted a bundt pan by my mother since she wasn’t using hers anymore and pretty much immediately got to work on a lemon raspberry bundt cake. I hadn’t worked with a bundt pan before so it was a fun challenge figuring out baking times and proportions. I have to say I’m happy with how this cake turned out. It’s super lemony and the right balance of dense and moist. That being said, I do want to workshop this recipe a little bit. I had baked it for 42 minutes, but it ended up being a little undercooked despite the cake tester coming out clean. There are some other things I want to work with, like the proportions of the flour and butter and nailing down a raspberry glaze recipe.
lemon bundt cake
Ingredients
1 1/2 cups butter
1 1/2 cups sugar
2 lemons – separate the zest and juice
3 eggs
2 1/4 cups flour
2 tsp baking powder
1 tsp salt
1 cup buttermilk
Directions
Dorothy's House 