Raspberry Buttermilk Bundt Cake
By The Broken Bread
Raspberry Buttermilk Bundt Cake
By The Broken Bread
For the Cake:
For the Glaze:
- 3 cups all-purpose flour
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1 cup + 2 tbs granulated sugar
- 1 tbs lemon zest, about 2 lemons
- 2 sticks unsalted butter, room temp
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 1 ½ cup buttermilk
- 1 ½-2 cups frozen raspberries
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tbs lemon juice
Heat oven to 325°F. Lightly grease and flour a 10-inch bundt pan, tapping out any excess flour.
To a medium bowl add the flour, salt, and baking soda. Whisk everything together until well combined and set aside.
In the bowl of a standing mixer with a paddle attachment, beat the granulated sugar and lemon zest for a minute or so, or until fragrant. Next, add both sticks of butter to the bowl and beat on medium-low speed for 2-3 minutes, or until light and fluffy.
Next, beat in the eggs one at a time, making sure that each egg is fully incorporated into the butter mixture before adding the next one. Scrape down the sides of the bowl as needed and beat in the vanilla.
With the mixer on the lowest speed, slowly add ⅓ of the flour. Once the flour is just combined, add half of the buttermilk. Repeat this process one more time with the remaining flour and buttermilk, scraping down the sides as needed. Once the last addition of flour is just combined, add the raspberries and gently fold them into the batter.
Pour the batter into the prepared bundt pan. Bake for 65-75 minutes, or until a tester toothpick inserted into the center pulls out clean. Remove the bundt from the oven and let cool for ten minutes before removing from the pan. Place onto a cooling rack to cool completely.
For the glaze: Whisk the powdered sugar and 1 ¾ tbs of the lemon juice together until a thick pourable glaze texture is achieved. If the glaze is too thick, add remaining lemon juice as needed.
Once the cake has completely cooled, cover with glaze and enjoy!
To a medium bowl add the flour, salt, and baking soda. Whisk everything together until well combined and set aside.
In the bowl of a standing mixer with a paddle attachment, beat the granulated sugar and lemon zest for a minute or so, or until fragrant. Next, add both sticks of butter to the bowl and beat on medium-low speed for 2-3 minutes, or until light and fluffy.
Next, beat in the eggs one at a time, making sure that each egg is fully incorporated into the butter mixture before adding the next one. Scrape down the sides of the bowl as needed and beat in the vanilla.
With the mixer on the lowest speed, slowly add ⅓ of the flour. Once the flour is just combined, add half of the buttermilk. Repeat this process one more time with the remaining flour and buttermilk, scraping down the sides as needed. Once the last addition of flour is just combined, add the raspberries and gently fold them into the batter.
Pour the batter into the prepared bundt pan. Bake for 65-75 minutes, or until a tester toothpick inserted into the center pulls out clean. Remove the bundt from the oven and let cool for ten minutes before removing from the pan. Place onto a cooling rack to cool completely.
For the glaze: Whisk the powdered sugar and 1 ¾ tbs of the lemon juice together until a thick pourable glaze texture is achieved. If the glaze is too thick, add remaining lemon juice as needed.
Once the cake has completely cooled, cover with glaze and enjoy!