Every baker should have a springy, perfectly moist bundt cake recipe in their repertoire. This one has a bright, lemony flavor and a layer of tart raspberries that’s right at home at brunch or dessert–basically anytime you need a cake for a crowd!
Ingredients
Makes: 16 servings
For the Cake:
- 16 tablespoons unsalted butter, room temperature
- 2 cups sugar4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 3 cups unbleached all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 heaping cup fresh or frozen raspberries, plus more for garnish (if desired)
For the Icing:
- 2 tablespoons freshly squeezed lemon juice
- 1 cup powdered sugar8 raspberries (optional)
- 1/2 lemon, sliced into half-moons (optional)
Directions
- Preheat oven to 350 degrees F. Move the rack to the center of the oven and generously butter or spray a 9-cup bundt pan.
- In a medium bowl, whisk to combine flour, cornstarch, salt, baking powder, and baking soda.
- Cream the butter and sugar in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy, 4-5 minutes.
- With the mixer on low, add eggs one at a time, stopping to scrape down sides as needed. Add lemon zest and juice.
- With the mixer still on low, add half the flour mixture and half the buttermilk, followed by the second half of each, mixing just until combined.
- Spoon half the batter into the bundt pan. Add raspberries in a single layer, followed by the remaining batter. Bang the pan on the counter 4 times to dislodge any bubbles.
- Bake cake 60-70 minutes, or until a wooden skewer inserted into the center comes out with just a few crumbs attached. Cool 15 minutes, then flip out of the pan onto a wire rack to cool completely.
- To make the icing, measure powdered sugar into a small bowl. Use a fork to whisk in just enough lemon juice for the icing to drip off the fork, up to 2 tablespoons. Set cake (still on the wire rack) on a tray and spoon icing over top. If desired, garnish with raspberries and/or sliced lemons.
Happy baking!