Hopefully, with the weather warming up, it’s time to start waking your taste buds up from their deep winter slumber. What better way to send a jolt to them with this recipe for Raspberry Lemonade Bundt Cake. A tender sponge, rippled with fresh tart raspberries, lemon zest and a vibrant pink glaze made with tangy fresh raspberry juice and lemon zest to balance the sweetness of the glaze. Summer is definitely coming with these mini bundts bursting with the flavours of sunshine.
Now, you’ll think that I’ve used food colouring to make this vibrant pink glaze, but nope, just used raspberry juice to make the icing this shocking pink colour. I basically, sieved defrosted raspberries to make this juice to then add into the icing sugar with freshly squeezed lemon juice to make this tangy glaze. For the sponge you can use fresh or frozen raspberries, frozen raspberries tend to be a bit cheaper as well as crumble nicely into the sponge whilst still partially frozen, which will help distribute them around the bundt tin.
If you don’t have a mini bundt tray, the mixture can be baked into muffin cases like a muffin, you will need to increase the cooking time by 5-7 minutes as you won’t have the same heat transfer to the middle as the bundt tray has.
Equipment You'll Need
Raspberry Lemonade Bundt Cake Recipe
- Total Time: 45 minutes
- Yield: Serves 6
Description
Serves 6
Ingredients
For the Bundt –
- 85g Unsalted Butter
- 150g Caster Sugar
- 2 Large Free Range Eggs
- 150ml Whole Milk
- 1tbsp Vegetable Oil
- Zest of 1 Lemon
- 140g Plain Flour
- A Pinch of Table Salt
- 6g Baking Powder
- 85g Raspberries, fresh or frozen, crumble or chop lightly
For the Glaze –
- 210g Icing Sugar, sieved
- 30g Raspberry Juice, made from approx 65g Raspberries sieved
- Juice of 1/2 Lemon
Instructions
- Oven to 175C. Grease the bundt tin well with vegetable oil, getting into every corner and set aside. Using a stand mixer, beat the butter for a couple of minutes until softened. Add in the sugar and beat on high for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
- Beat the eggs into the butter-sugar mixture, one at a time, then add in the milk, oil and lemon zest and mix in. Add the flour, salt and baking powder to the stand mixer, mix until just combined, make sure there are no flour lumps. Over mixing will make the sponge tough so be gentle with it. Carefully fold in the raspberries. Transfer the mixture to a piping bag, snip a wide tip-off.
- Pipe the mixture into the tin, filling each hole two-thirds of the way up. Any remaining mixture can be baked in muffin cases. Bake for 20-25 minutes. Cool in the tray for 10 minutes before turning out on to a cooling rack.
- To make the glaze, in a bowl add the icing sugar and mix in the raspberry juice, stir in half the lemon juice. Add more lemon juice until you have a pourable icing, if too thin add more icing sugar and if too think add in more lemon juice. Glaze over the top of the cooled bundts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
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