Description
Serves 6
Ingredients
Scale
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