Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 tablespoon lemon zest
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¼ cup fresh lemon juice
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1 teaspoon vanilla extract
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1 cup buttermilk
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1 ½ cups fresh raspberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Instructions
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Preheat & Prepare the Pan:
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Preheat your oven to 350°F (175°C).
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Grease and flour a bundt pan to prevent sticking.
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Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter & Sugar:
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In a large bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each addition.
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Add Flavor:
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Mix in lemon zest, lemon juice, and vanilla extract.
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Combine Wet & Dry Ingredients:
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Alternately add the flour mixture and buttermilk, starting and ending with the flour.
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Gently fold in the raspberries.
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Bake:
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Pour batter into the prepared bundt pan.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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Glaze & Serve:
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Whisk together powdered sugar and lemon juice to make a smooth glaze.
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Drizzle over the cooled cake.
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