Lemon Raspberry Bundt Cake

This Lemon Raspberry Bundt Cake is light and fluffy, absolutely bursting with lemon and raspberries, and is super simple to make.

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Topped with a pretty pink lemon raspberry glaze and served with fresh whipped cream and berries, you’ll be in bundt cake heaven.

INGREDIENTS

– All-Purpose Flour – Baking Powder – Salt – Sour Cream – Lemon Zest Full Ingredients

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

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In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil and vanilla paste.

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Add the flour mixture to the egg mixture, stirring until combined. Fold in fresh raspberries very gently, then pour cake batter into the prepared bundt cake pan.

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Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

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Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on top of the bundt cake pan and flip the cake onto the serving plate.

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