Raspberry Lemon Bundt Cake

Name: Raspberry Lemon Bundt Cake
Prep time: 50 min
Ingredients: 2 cups white whole wheat flour; 1⅓ cups unbleached all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon fine sea salt; ¾ cup + 2 tablespoons almond milk + 2 tablespoons lemon juice; 5 tablespoons unsalted butter, softened; ½ cup avocado oil; 1½ cups granulated sugar; 4 large eggs, room temperature; ½ teaspoon lemon extract; Zest of 3 medium lemons; ½ cup freshly squeezed lemon juice (about 3 medium lemons); 2 cups California Giant raspberries (two 6 ounce containers); 1 cup powdered sugar; ¼ cup California Giant raspberries; 1 tablespoon lemon juice

Prep Time50 min

Brighten any occasion with this vibrant Raspberry Lemon Budnt Cake! Lemony, moist bundt cake topped with a velvety raspberry glaze makes for a dessert that tastes even more delicious than it looks.

INGREDIENTS

Dry Ingredients:

2 cups white whole wheat flour
1⅓ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt

Wet Ingredients:

¾ cup + 2 tablespoons almond milk + 2 tablespoons lemon juice
5 tablespoons unsalted butter, softened
½ cup avocado oil
1½ cups granulated sugar
4 large eggs, room temperature
½ teaspoon lemon extract
Zest of 3 medium lemons
½ cup freshly squeezed lemon juice (about 3 medium lemons)
2 cups California Giant raspberries (two 6 ounce containers)

For the Raspberry Glaze:

1 cup powdered sugar
¼ cup California Giant raspberries
1 tablespoon lemon juice

DIRECTIONS

- - Preheat oven to 350ºF; Spray 10″ bundt pan generously with baking spray and set aside.
- - In a medium bowl combine dry ingredients; set aside.
- - In glass measuring cup combine almond milk with lemon juice; set aside.
- - In large bowl using handheld mixer or stand mixer with paddle attachment, beat butter with oil and ¾ cup sugar until light and fluff – about 1 minute. Add remaining sugar beating again until thoroughly mixed – about 1 minute. Scrape down sides of bowl as needed.
- - Add in eggs one at a time, mixing on low-medium speed until well combined. Add in extract, lemon zest and lemon juice, mixing on low speed. Scrape down the sides of the bowl as needed.
- - With mixer on low speed, slowly add dry ingredients about 1/2 cup at a time, alternating with milk mixture and finishing with the flour. While there are still dry spots of flour remaining, fold in the raspberries using a large spatula. Be careful not to smash them. Batter will be wet and somewhat thick.
- - Transfer batter to greased bundt pan, making sure raspberries are evenly distributed in pan and not all on the bottom (this will help with the cake release).
- - Bake for 30 minutes uncovered, then loosely cover the cake pan with foil and continue baking another 10 minutes. Check the cake after 40 minutes with a toothpick. Cake is done when toothpick comes out clean (no wet batter). Bake for 5-10 more minutes as necessary.
- - Allow pan to cool for 10-15 minutes before gently flipping onto cooling rack; allow cake to cool at room temperature for 45 minutes.
- - Once the cake has cooled make the glaze: in a small blender combine powdered sugar with raspberries and lemon juice. Place plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion then transfer the cake to serving plate or cake stand as desired. Allow glaze to set for before slicing and serving. Enjoy!