Raspberry Lemon Bundt Cake

Raspberry Lemon Bundt cake
Raspberry Lemon Bundt Cake

I am definitely a better cook than a baker but, sometimes, I amaze myself (and my family)… This bundt cake was out of this world. We ate it for dessert and then we ate it for breakfast, snack, and lunch. It lasted approximately 24 hours. It was really that good. The super simple glaze that we made to drizzle over the top was lick-your-fingers delicious. Really, anything with a glaze is a good thing. Am I wrong? 

Since we are in the middle of an epic month without air conditioning, for now I just need to write about this bundt cake since I don’t dare turn the oven on to make it again. As you combine your ingredients, you will notice that the batter is super thick. It should be that thick but make sure you smooth it out before you put it in the oven – it’s so thick that it won’t really settle much once it hits the heat.

I made this bundt cake for a dessert but you would be the hit of the party if you showed up to a brunch with this beauty. It would probably do well in small loaf pans but I haven’t experimented with times and temperatures yet! This recipe is simple and delicious – give it a try… And definitely don’t forget the glaze. 

Lemon and raspberries
Lemon and raspberries for our delicious Lemon Raspberry Bundt Cake

 

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4 thoughts on “Raspberry Lemon Bundt Cake”

  1. Yes, your Lemon Raspberry Bundt Cake looks delightful ……..I would sure love to try it…..I just need the recipe please? Pretty please?

    1. Oh, the tears! I really should take this down while I try to replace the recipe! My web developer deactivated the program I was using for recipes and I lost about 1 years worth of recipes! EEEEEEKKK. I have been trying to recover them – looking through notes and things. It really was an incredible cake! 🙁

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