Recipe Details

Lemon Raspberry Bundt Cake

This lemon-raspberry Bundt cake combines lemon curd, lemon zest, and fresh raspberries to make a bright springtime dessert. Lush lemon cream and more fresh berries on top yield ake a cake that is hard to resist.

Makes:12 servings

Ingredients

1/3 cup almond flour
2 1/2 cup all-purpose flour, plus additional to toss with the berries
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature, cut into chunks
1 1/2 cup granulated sugar
3 large eggs at room temperature
Zest of one lemon
1 teaspoon vanilla extract
1 cup low-fat buttermilk, room temperature
1/2 cup prepared lemon curd
2 cup fresh raspberries

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Directions

Prep:30 mCook:60 mReady:2 h 30 m

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.
Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.
Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating after each addition and scraping bowl as needed.
Reduce speed to low. Beat in lemon zest and vanilla. Beat in 1/3 of the flour mixture alternately with 1/2 cup buttermilk. Repeat, and end with the flour mixture. Beat until combined. Add 1/2 cup lemon curd and beat until just combined.
Toss raspberries with 1 to 2 tablespoons flour and gently fold into cake batter. Spoon batter into the prepared pan; and lightly tap pan on counter to remove any air pockets.
Bake in the center of the preheated oven until a toothpick inserted near the center comes out clean, 1 hour to 1 hour 5 minutes. Cool completely in the pan on a wire rack, about 1 hour. If not serving immediately, the cake can be stored at room temperature, well-wrapped, for up to 3 days.
To serve, prepare lemon cream. Beat cream in a bowl on high speed with an electric mixer until soft peaks form. Reduce speed to low; beat in 1/4 cup lemon curd and confectioners' sugar until combined.
Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.