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Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Tangy lemon-raspberry Bundt cake with lemon cream and fresh berries for a refreshing spring dessert.
Ingredients:
  • 1/3 cup almond flour
  • 2 1/2 cup all-purpose flour, plus additional to toss with the berries
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature, cut into chunks
  • 1 1/2 cup granulated sugar
  • 3 large eggs at room temperature
  • Zest of one lemon
  • 1 cup low-fat buttermilk, room temperature
  • 1/2 cup prepared lemon curd
  • 2 cup fresh raspberries
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour a 12-cup Bundt pan.
  • Combine almond flour, all-purpose flour, baking powder, and salt in a mixing bowl, stirring until well blended.
  • In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 4 minutes. Then, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
  • Lower the speed and blend in the lemon zest and vanilla. Then, mix in 1/3 of the flour mixture alternately with 1/2 cup buttermilk. Repeat this process, finishing with the flour mixture. Blend until fully combined. Finally, incorporate 1/2 cup of lemon curd and mix until just combined.
  • Coat raspberries with 1 to 2 tablespoons of flour, then delicately incorporate them into the cake batter. Transfer batter into the pan and give it a gentle tap on the counter to eliminate any air bubbles.
  • Bake in the center of the preheated oven for 1 hour to 1 hour 5 minutes or until a toothpick inserted near the center comes out clean. Cool completely in the pan on a wire rack, approximately 1 hour. To store, wrap the cake well and keep at room temperature for up to 3 days.
  • For the lemon cream, whip cream in a bowl using an electric mixer on high speed until soft peaks form. Then, on low speed, mix in 1/4 cup of lemon curd and confectioners' sugar until well combined before serving.
  • Spoon lemon cream over cake, then top with fresh raspberries, mint leaves, and chopped slivered almonds for a delightful finish.

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