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Lemon and Raspberry Bundt Cake

Make the most of the final weeks of raspberry season with our lemon and raspberry bundt cake recipe. The lovely shape of this cake is from the bundt tin, it makes for an incredibly delicious and visually exciting treat. We hope you enjoy making it at home – and if you do be sure to tag us in any photos, we would love to see your creations!

INGREDIENTS

Serves 12
Lemon cake:
4 eggs, at room temperature
280g caster sugar
1 lemon, zested
240g plain flour
1tsp baking powder
½ tsp fine table salt
120g double cream
20g dark rum
80g melted butter
120g fresh raspberries

Raspberry icing:
80g frozen raspberries
200g icing sugar

INSTRUCTIONS

Lemon cake:
  1. Pre heat the oven to 180 degrees or 165 fan assisted. Butter a 10-inch bundt tin, making sure to carefully crease the grooves of the tin.
  2. Melt the butter and leave to cool. Place the eggs, sugar, and lemon zest in a bowl (or the bowl of a stand mixer) and whisk on high speed for 5-7 minutes until the mixture is pale, light, and fluffy. Combine the double cream and rum in a jug and sieve the flour, baking powder and fine table salt into a separate bowl.
  3. Swapping to a spatula, alternate between adding and folding the flour and the cream/rum mixture into the eggs and sugar in a couple of additions. Finally fold in the cooled butter.
  4. Pour into the prepared bundt tin and dot the raspberries into the batter. Place in the oven for 40-50 minutes. If the top of the cake starts to take on a lot of colour towards the end of baking, place a light layer of tinfoil over the top.
  5. Once cooked, remove from the oven and leave to sit for 5-10 minutes before inverting the tin onto a tray as carefully as possible (it is easier to do this when the cake is still warm!).
Raspberry icing:
  1. Place the frozen raspberries in a saucepan over a low to medium heat. Once the raspberries have softened and released liquid, remove from the heat and push through a fine sieve.
  2. Discard the seeds and mix the raspberry puree that is left in the bowl with the icing sugar using a balloon whisk. It should be runny enough to move slightly once piped onto the cake, put not liquid enough that it pours onto the plate.
  3. Pipe the icing into the grooves of the bundt cake and decorate with icing sugar and fresh raspberries.
Enjoy!

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