Easter Lemon Raspberry Bundt Cake

Easter Lemon Raspberry Bundt Cake is a delightful dessert that is perfect for Easter celebrations. This cake is a combination of tangy lemon and sweet raspberry flavors that will leave your taste buds craving for more.

To make this delicious cake, you will need the following ingredients:

- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup sour cream
- 1 cup fresh raspberries

To start, preheat your oven to 350°F and grease a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and zest.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Fold in the raspberries gently.
Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Easter Lemon Raspberry Bundt Cake is a perfect dessert for any Easter celebration. The tangy lemon and sweet raspberry flavors complement each other perfectly, making this cake a crowd-pleaser. The cake has a moist and tender crumb, and the raspberries add a burst of freshness to every bite.
Type: Dessert Cake
Main Ingredients: Lemon, Raspberry, Flour