Lemon Raspberry Bundt Cake

This lemon-raspberry Bundt cake combines lemon curd, lemon zest, and fresh raspberries in a Bundt pan for a bright springtime dessert. Lush lemon cream and more fresh berries on top make a cake that is hard to resist.



Lemon Raspberry Bundt Cake
Ingredients

Cake:

  • 1/3 cup almond flour

  • 2 1/2 cups all-purpose flour, plus more to toss with berries

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 cup unsalted butter, at room temperature, cut into chunks

  • 1 1/2 cups white sugar

  • 3 large eggs, at room temperature

  • 1 lemon, zested

  • 1 teaspoon vanilla extract

  • 1 cup low-fat buttermilk, at room temperature

  • 1/2 cup prepared lemon curd

  • 2 cups fresh raspberries

Lemon Cream:

  • 1/2 cup heavy cream

  • 1/4 cup prepared lemon curd

  • 1 tablespoon sifted confectioners sugar

  • 1/4 cup raspberries, or as needed for garnish (optional)

  • 1 tablespoon chopped fresh mint leaves, or as needed for garnish (optional)

  • 2 tablespoons slivered almonds, or as needed for garnish (optional)

Instructions
    1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.

    2. Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.

    3. Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating after each addition and scraping bowl as needed.

    4. Reduce speed to low. Beat in lemon zest and vanilla. Beat in 1/3 of the flour mixture alternately with 1/2 cup buttermilk. Repeat, and end with the flour mixture. Beat until combined. Add 1/2 cup lemon curd and beat until just combined.

    5. Toss raspberries with 1 to 2 tablespoons flour and gently fold into cake batter. Spoon batter into the prepared pan; and lightly tap pan on counter to remove any air pockets.

    6. Bake in the center of the preheated oven until a toothpick inserted near the center comes out clean, 1 hour to 1 hour 5 minutes. Cool completely in the pan on a wire rack, about 1 hour. If not serving immediately, the cake can be stored at room temperature, well-wrapped, for up to 3 days.

    7. To serve, prepare lemon cream. Beat cream in a bowl on high speed with an electric mixer until soft peaks form. Reduce speed to low; beat in 1/4 cup lemon curd and confectioners' sugar until combined.

    8. Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.

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