Homemade Raspberry Bundt Cake Recipe

Lemon Raspberry Bundt Cake Baker by Nature

WEBFeb 12, 2019 · Beat in the lemon juice, lemon zest and lemon extract (if using). Reduce the speed back to medium, then add in the eggs, one at …

Rating: 5/5(16)
1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

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Raspberry Bundt Cake Recipe A Latte Food

WEBFeb 11, 2021 · Raspberry Sauce: In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice. Cook for 3-4 minutes, …

1. In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice.
2. Preheat oven to 350 degrees.
3. Whisk 2 Tbsp of raspberry sauce with 1 cup of powdered sugar and 3 tsp orange juice. If the glaze is too thin, add in more powdered sugar. If the glaze is too thick, add in more raspberry sauce and/or orange juice.

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Raspberry Ricotta Bundt Cake Cloudy Kitchen

WEBApr 1, 2019 · Preheat the oven to 350°f / 180°c. In a large bowl, combine the sugar and lemon zest. Using your finger tips, rub the zest into the …

1. Preheat the oven to 350°f / 180°c. In a large bowl, combine the sugar and lemon zest. Using your finger tips, rub the zest into the sugar until well incorporated. Add the ricotta, oil, melted butter, vanilla bean paste, buttermilk, and eggs to the bowl, and whisk until well combined. In a medium sized bowl, whisk together the flour, almond meal, salt, and baking powder. Add to the wet ingredients, and mix until well combined, making sure to scrape down to the bottom of the bowl and ensure that there are not any wet spots. Mix until the batter is smooth.
2. Place the raspberries in the medium bowl, and gently toss with about 2 tsp of flour until coated. Add the flour coated raspberries to the mixture, holding back any excess flour that may be gathered at the bottom of the bowl. Carefully fold in using a rubber spatula, until evenly incorporated. Spray a 10-cup bundt pan with baking spray with flour, or grease and flour well. Add the cake mixture to the bundt pan, smoothing down with a spoon or offset spatula. Tap the pan firmly about 10 times on the counter to remove any air bubbles. Place on a sheet pan.
3. Bake the bundt cake, on the sheet pan, for 65 to 70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to stand for 10 minutes before turning out onto a wire cooling rack and allowing to cool completely. Dust with powdered sugar and freeze dried raspberry powder to finish, if desired. Store leftovers at room temperature in an airtight container.

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