Raspberry Lemon Bundt Cake | Tina T Farm

Tina T Farm

Name: Raspberry Lemon Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: Signature Farms Lemon Juice; ZYN Lemon Ginger; O Organics Milk, Low Fat, Organic; Cake Mate Sugar, Blue; Arm & Hammer Fridge-N-Freezer Baking Soda; Mama Tere Pea Flour; Morton Iodized Salt, 26 Ounce; BOOST Very Vanilla; Land O Lakes Butter, with Olive Oil & Sea Salt; Signature Select Double Acting Baking Powder; Dole Raspberries; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

Print recipe

Raspberry Lemon Bundt Cake

Serves 1020 mins prep50 mins cook

A moist and flavorful raspberry lemon bundt cake made with a mix of dry and wet ingredients, including fresh raspberries and lemon juice.

0 servings

What you need

cup lemon juice

lemon zest

cup milk

cup sugar

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup ap flour

tsp salt

tsp vanilla

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

Signature Select Double Acting Baking Powder

tsp baking powder

cup fresh raspberries

Gold Medal All Purpose Flour with Resealable Bag

tbsp all purpose flour

organic eggs

Shop Recipe

Instructions

1: Preheat the oven and prepare the bundt pan.

2: In a bowl, mix dry ingredients: flour, baking powder, baking soda, and salt.

3: In another bowl, cream softened butter and sugar.

4: Add eggs one at a time, then stir in vanilla, milk, and lemon juice.

5: Combine wet and dry mixtures until smooth.

6: Toss raspberries with flour and fold into the batter.

7: Pour the batter into the prepared bundt pan.

8: Bake until a toothpick comes out clean, about 50 minutes.

9: Allow to cool before removing from the pan.

View original recipe