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Raspberry Bundt cake with lemon glaze
A simple raspberry Bundt cake made with semi-coarse wheat flour, milk, and oil, topped with lemon glaze and mint. Serves eight.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 35–40 min
- Total time
- 50 min
- Temperature
- 180 °C (350 °F)
- Servings
- 8 servings
- Difficulty
- Easy
Raspberry Bundt cake with lemon glaze is a simple cake made with semi-coarse wheat flour, milk, and oil, with raspberries folded into the batter. The batter starts with an egg beaten with milk and sugar, followed by the dry ingredients and drained raspberries, and is baked at 180 °C (350 °F). Pour a glaze made from lemon juice and powdered sugar over the cooled cake. Garnish with mint leaves or drizzle with chocolate.
Ingredients
Batter
Glaze
1 cup = 250 ml (metric cup)
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Instructions
Beat the egg with the milk, sugar, and oil. Add the dry ingredients and mix until combined. Fold in the drained raspberries and pour the batter into a greased and floured Bundt pan. Bake in an oven preheated to 180 °C (350 °F) for about 35–40 minutes, until a skewer inserted into the highest part of the cake comes out dry.
Mix the lemon juice with the powdered sugar to make the glaze, then pour it over the cooled cake.
Tip: Fold the drained raspberries into the batter at the very end with a spatula, mixing only briefly so they don't get crushed. Tossing them with a tablespoon of flour first will help distribute them evenly throughout the batter and keep them from sinking to the bottom of the pan.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 443 kcal
- Protein
- 6.2 g
- Carbohydrates
- 68 g
- of which sugars
- 36 g
- Fat
- 18 g
- of which saturates
- 2.3 g
- Fiber
- 3.1 g
- Salt
- 0.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Malinová bábovka s citrónovou polevou
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