This cake is so incredibly moist, lemony, and packed with a ton of beautiful fresh raspberries.
- 250gr sugar
- ½ lemon zest
- 16 gr chemical yeast
- 240gr flour
- 4 eggs
- 20gr lemon juice
- 120gr butter
- 80gr sunflower oil
- 150gr raspberries
- Two tablespoons of icing sugar
Preheat the oven to 180°C
Add the lemon zest and sugar in the jug and set for 10″ / speed 10
Put the butterfly whip,then add the eggs, set for 7′ /37°C / speed 4
Add the rest of the ingredients and set for 10″ / speed 3’5
Remove the butterfly whip and mix all the ingredients with the spatula, then add the raspberries very carefully and set aside a few in order to decorate the bundt later.
Pour the batter into the prepared bundt pan and evenly spread it around. Bake at 180°C, for 45′ on the rack in the center of the oven. Insert a toothpick in the middle of the cake to check if the cake is ready. When it comes out dry remove from the oven and cool for 10′ before unmolding, then decorate with icing sugar and raspberries.
This Bundt cake can be served with cheese frosting, lemon icing, lemon curd or whipped cream. You can also do it in portions in muffin molds, so you can take them anywhere. Enjoy it! Your family will love it!