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  • Catherine Irvin

Lemon Raspberry Bundt Cake

Another week of quarantine has past and another IG live has gone down. This time on the sweeter side of things with a cake. Thanks to all who baked along with, or just posted up with a drink in hand and comments to offer during the broadcast. You all are great!

Golden hour hot take...

Bundt cakes are a favorite of mine. They are low-maintenance in the cake world because there are no layers involved. You take that golden puppy out of the oven, let it cool, ice it, and boom — you've made a cake. I mean, how easy is that?


By now if you've indulged me and actually gotten this far, you're wondering what are those white specks atop the cake? Sprinkles, my good people. Yes they're still relevant to me at the age of 24. They're not necessary for the making of this cake, but I'd highly recommend them for a lil' extra love to your bundt.


For the bundt cake pan itself, I'd highly recommend investing in Nordic Ware. It's a pretty penny to buy one of these, but your cake will come sliding right out once cooled — a moment we all hope and pray for when baking a cake.


Friends, I'll leave you with this: eat this cake anytime of the day. Post up in the morning with a messy bun, coffee in hand, and a phat slice of this. I mean, who's around to judge these days other than the dog anyway? Enjoy and share the sugar.


May the inspiration found here find light in your kitchen.


XO//CATH

THE RECIPE


for the cake...

2 1/2 cups flour

3/4 cup unsalted butter, softened

1 1/2 cups sugar

1 cup rasperries

3 eggs

1/2 cup sour cream

1/4 cup milk

1/4 cup lemon juice

2 Tbsp. lemon zest

2 tsp lemon extract

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda


for the lemon glaze...

1 1/4 cups powdered sugar

1 tsp lemon extract

2 Tbsp milk

1/4 salt


How to make it happen

Preheat oven to 350ºF.


In a mixing bowl, cream the softened butter and sugar. Add both lemon and vanilla extracts, then all "wet" ingredients: sour cream, milk, eggs, lemon juice, and lemon extract.


In a separate bowl, combine all dry ingredients (flour, baking soda, and salt). Gradually add the dry ingredients into the wet. Take it slow.


Once all ingredients are combined, add your cup of raspberries by folding them into the batter. Don't overdo it or they'll bleed out into the batter (we don't want that). Place batter into lightly greased bundt cake pan (about 1 cup at a time). Level batter out with spatula around the middle ring.


Bake at 350ºF for 45 mins. Now, in a Pyrex cup combine all ingredients for glaze together until powdered sugar is dissolved. Set aside.


Let cake cool for 15 mins after baking. Drizzle glaze evenly over the middle ring of the cake in a circular motion. It will naturally fall off the edges. Top cake with sprinkles if you have some and enjoy!









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