Lemon – Raspberry Bundt Cake

Ingredients for the cake

2 1/2 c. all purpose flour ( plus 3 Tablespoons for raspberry prep )

2 tsp. baking powder

2 sticks of unsalted butter ( room temperature )

1/2 tsp. salt

8 oz. cream cheese ( room temperature )

2 c. sugar

4 large eggs ( room temperature )

2 c. fresh raspberries

1/4 c. fresh squeezed lemon juice

2 Tablespoons lemon zest

Ingredients for the frosting

4 oz. cream cheese  ( room temperature )

1/2 stick of unsalted butter ( room temperature )

1 Tablespoon fresh squeezed lemon juice

dash of salt

Ingredients for the decoration

1 c. fresh raspberries 

zest of one lemon

Instructions

Preheat oven to 325 degrees

Prepare bundt pan by coating the pan with butter and flour

In a medium bowl whisk together the flour, baking powder and salt

In a large mixing bowl, beat together the butter and cream cheese until smooth. Gradually add the sugar and lemon juice and zest and beat until creamy ( about three minutes).

Add the eggs one at a time and beat an additional 1 minute.

In a small mixing bowl. Place the fresh raspberries and sprinkle with the 3 Tablespoons of flour. Toss until the berries are coated and then with a rubber spatula fold the berries into the cake batter.

Bake for 55- 60 minutes, until golden brown and tooth pick test comes out clean.

Let the cake rest in the pan on the counter for about 20 minutes before inverting the pan onto your cake stand or platter.  Allow it to cool an additional 30 minutes before frosting.

Prepare the frosting, beating until smooth and creamy then proceed to frost the cake.  Arrange the fresh berries and lemon zest on top.

This cake is super easy, so pretty, and perfect for Easter or a Springtime Brunch.

Enjoy!