Pretty in Pink: Raspberry Lemon Bundt CakeElizabeth Stark
It’s clear that summer is full of wonderful seasonal flavors, and lush green leaves, but I also cherish the vivid colors that accompany the season. Bright flowers, vivid sundresses, beach umbrellas and hats, colorful sunsets, and, of course, pink cake. OK, maybe pink cake isn’t a summer standard, but it should be. One bite of this raspberry-studded lemon cake and I think you’ll be converted.
Lighter than a traditional pound cake, this is a buttery and bright cake, with a hint of cornmeal, and big raspberry flavor. The recipe is super straightforward, would accommodate any number of seasonal berries wonderfully. So if you have a purple lover in your home, go ahead and add blueberries instead. Or, if your looking for a lighter option, forgo the glaze and serve with fresh fruit and/or a dusting of powdered sugar.
Raspberry Lemon Bundt Cake
makes one 9″ bundt cake
for the cake
8 tablespoons butter, room temperature
1 cup sugar
2 eggs, room temperature
zest from 4 lemons
1 1/2 cups all purpose flour
2 tablespoons cornmeal
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plus 2 tablespoons fresh squeezed lemon juice
1/4 cup plus 2 tablespoons yogurt
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, halved
for the glaze
1 1/2 cups confectioners sugar
1 tablespoon fresh squeezed lemon juice
2 tablespoons pomegranate, or other dark pink, juice
7 – 10 raspberries, halved
Liberally butter an 8 or 9″ bundt pan. Preheat the oven to 350 degrees.
In a large mixing bowl, beat the butter until light and fluffy for 5 minutes. Add the sugar and beat for 2 minutes more. Add in the eggs one at a time, and then the lemon zest. Meanwhile, in a medium bowl, combine the flour, cornmeal, baking soda, baking powder, and salt. In another bowl, combine the lemon juice, yogurt, and vanilla. With mixer on low, add in a bit of the flour mixture, then the liquid, flour, liquid again, and finally the remaining flour.
Spoon a thin layer of batter into the prepared pan. Sprinkle roughly half the raspberries on top. Add another thin layer of batter, and then scatter the remaining berries. Spoon in the remaining batter.
Bake for 45 – 50 minutes, until a tooth pick inserted into the center comes out with just a few crumbs and the cake is a light golden brown.
Cool for 45 minutes, and then flip cake onto a platter. Allow the cake to cool completely. To frost, stir the confectioners sugar, lemon juice, and pomegranate juice. Spoon onto the cake, garnish with raspberries and serve.