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Celebrate Mother\u2019s Day with this Lemon Raspberry Bundt Cake!<\/p>\n
A delicious, moist and tender cake bursting with bright red raspberries that explode in a lemon batter. You\u2019ll be licking every tender crumb. It\u2019s so scrumptious and needs no adornment except for a simple sweet and tangy citrus glaze.<\/p>\n
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Whenever I get my hands on beautiful plump red raspberries and bright yellow lemons in their peak season, I can\u2019t think of anything else but making this cake. I absolutely love the combination of raspberries and lemons and in this recipe, they make such a beautiful dessert.<\/p>\n
Why is this cake so special? This bundt cake is pretty, sweet, soft, crumbly, full of fresh lemon flavour, and studded with over 2 cups fresh raspberries. Cakes like this one that includes fruit are guaranteed to be moist and delicious!<\/p>\n
I love making bundt cakes because they\u2019re so simple to whip up and the presentation is stunning. This particular recipe is no exception! No need to worry about layers and frosting \u2013 just bake the cake and drizzle it with a simple glaze.<\/p>\n
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The base of this cake is a traditional pound cake so it requires a lot of butter, sugar, and eggs; that\u2019s why this cake bakes up to such a luscious texture. The butter, sugar, and eggs are beaten with all-purpose flour, baking powder, baking soda, salt, and buttermilk.<\/p>\n
The cake is infused with lemon zest and lemon juice and has tons of fresh raspberries stirred into it. The batter is turned into a greased bundt pan and baked for almost one hour. The simple lemon glaze to drizzle overtop is a mixture of icing sugar and freshly squeezed lemon juice.<\/p>\n
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This cake couldn\u2019t be simpler to put together and you\u2019ll love how it delivers big bold lemon and raspberry flavour. It makes a perfect dessert or brunch cake that will impress your family and guests. You seriously need to make this cake at least once, twice or three times while fresh raspberries are in season!<\/p>\n I always love pulling out my mother-in-law\u2019s vintage egg beaters whenever I whip up this cake for Mother\u2019s Day. She loved baking but sadly passed away a number of years ago. Fortunately, we have many fond memories of her using the egg beaters shown in the above photos. She was an accomplished baker and always created many wonderful baked goods. I know she would have loved this cake so it\u2019s only fitting that this post is dedicated to her.<\/p>\n \u00a0 Celebrate lemons, raspberries and Mother\u2019s day with this delightful dessert and a cup of tea.<\/p>\n![\"\"](\"http:\/\/www.kitchenfairy.ca\/wp-content\/uploads\/2017\/05\/Lemon-Raspberry-Bundt-Cake-7C-BEST-Sliced-Flatlay-Horizontal-1024x768.jpeg\")
\u00a0<\/em><\/p>\nDedication<\/h2>\n
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