![lemon raspberry Bundt cake topped with raspberry sauce and garnished with raspberries and mint](https://cdn.statically.io/img/www.allrecipes.com/thmb/uYUhkGWafW7GieymBEwdjk9LKk0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/lemon-raspberry-bundt-cake-recipe-8620587Kim4x3-666c379e7af847a5ab92f360026790b7.jpg)
Ingredients
Cake:
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1/3 cup almond flour
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2 1/2 cups all-purpose flour, plus more to toss with berries
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup unsalted butter, at room temperature, cut into chunks
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1 1/2 cups white sugar
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3 large eggs, at room temperature
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1 lemon, zested
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1 teaspoon vanilla extract
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1 cup low-fat buttermilk, at room temperature
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1/2 cup prepared lemon curd
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2 cups fresh raspberries
Lemon Cream:
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1/2 cup heavy cream
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1/4 cup prepared lemon curd
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1 tablespoon sifted confectioners sugar
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1/4 cup raspberries, or as needed for garnish (optional)
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1 tablespoon chopped fresh mint leaves, or as needed for garnish (optional)
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2 tablespoons slivered almonds, or as needed for garnish (optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.
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Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.
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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.
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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.
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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.
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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.
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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.
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Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.
Nutrition Facts (per serving)
448 | Calories |
24g | Fat |
53g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 448 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 14g | 69% |
Cholesterol 120mg | 40% |
Sodium 195mg | 8% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 2g | 8% |
Total Sugars 34g | |
Protein 6g | 13% |
Vitamin C 7mg | 8% |
Calcium 96mg | 7% |
Iron 2mg | 9% |
Potassium 149mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.