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If you're looking for a dessert that embodies the essence of summer and brings joy to any gathering, look no further than the Zesty Lemon Raspberry Bliss Bundt Cake. This delightful treat combines the bright, tangy flavors of fresh lemons with the sweet burst of juicy raspberries, creating a harmonious blend that is both refreshing and indulgent. Whether you're hosting a brunch, celebrating a birthday, or simply treating yourself after a long day, this cake is sure to impress.

Lemon Raspberry Bundt Cake Recipe

Discover the perfect summer dessert with the Zesty Lemon Raspberry Bliss Bundt Cake! This delightful recipe combines tangy lemon with juicy fresh raspberries for a refreshing treat that’s sure to impress. Easy to make, this cake is great for any occasion, from brunch to birthdays. Enjoy the bright aromas as it bakes, and savor the moist, fluffy texture. Share this delicious creation with loved ones and make lasting memories around the table.
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 large lemon

½ cup fresh lemon juice (about 2 lemons)

½ cup buttermilk

1 ½ cups fresh raspberries (can substitute with frozen)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or non-stick cooking spray. For extra flavor, you can dust the pan with flour or finely crushed almonds.

    Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

        Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon zest, mixing until everything is well combined.

          Incorporate Wet Ingredients: Gradually add the lemon juice and buttermilk to the butter mixture, mixing until smooth.

            Combine Mixtures: Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

              Fold in Raspberries: Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter without breaking them too much.

                Bake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

                    Serve: Once cooled, dust with powdered sugar if desired and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10