Raspberry and Lemon Bundt Cake Recipe

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Raspberry and Lemon Bundt Cake

The other weekend I headed home to visit friends and family, and me and my mum decided it was time for some good old-fashioned Sunday baking. Opting for something simple, we decided to make a lemon sponge bundt cake with plenty of raspberries and dusted icing to decorate.

You will need:

55g butter, softened

150g caster sugar

2 eggs

2 teaspoons grated lemon zest

250g plain flour

1 teaspoon salt

2 1/2 teaspoons baking powder

180ml milk

The Method

Preheat the oven to 180 C / Gas 4. Lightly grease a 23x13cm loaf tin.

In a large bowl, cream together the butter and 150g sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon zest. In a separate bowl, sift together the flour, salt and baking powder.

Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Pour mixture into prepared loaf tin.

Bake in the preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean.

Served up with lots of thick whipped cream and raspberries it was a winner, and certainly didn’t last long!

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Welcome to The Little Things, a Scottish travel and lifestyle blog. Written by Louise, a graphic designer, living and working in Edinburgh. Sharing all of the little things in life which make her smile along the way. With her boyfriend Luke, and their cat Gizzy.

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