1 c. (2 squares) salted butter, softened
2 c. granulated sugar
4 large eggs
2 tsp. vanilla
1 c. buttermilk
1/3 c. freshly-squeezed lemon juice
1 tsp. lemon extract
2 2/3 c. all-purpose flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
3/4 c. fresh raspberries, mashed
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 12.5 cup capacity bundt cake pan. In the bowl of an electric mixer, cream together butter, sugar, eggs, and vanilla, lemon extract and lemon juice. In a separate bowl, combine flour, baking powder, baking soda, and salt. Alternate between adding flour mixture and buttermilk, starting with the flour and mixing shortly in between. Then mix until ingredients are completely incorporated. Mash raspberries with a fork or puree in a blender. Pour cake batter into bundt pan and spread until even. Pour raspberry mixture evenly around on top, then, using a butter knife, swirl it into the cake batter. Bake for approximately 40 minutes. Check at 35 minutes by inserting a toothpick into the center. Let cool for 10 minutes in pan, then run a sharp knife around the edges, gently turn upside down and carefully remove to a wire cooling rack. When completely cool, make the glaze.
2 c. confectioner’s sugar
1 Tbsp. freshly-squeezed lemon juice
4 Tbsp. Milk (approximately-add 1 Tbsp. at a time until the desired consistency is reached)
Stir together confectioner’s sugar, lemon juice, and milk (1 Tbsp. at a time), until the desired consistency is reached and mixture is thin enough to drizzle, but not too runny.
*Tip: Make your own buttermilk by adding 1 Tbsp. white vinegar to the bottom of a 1 c. measure, then fill the rest with whole milk.
If you didn’t catch it last month I made a not-to-miss Key Lime Pie Popcorn!
To see my other Mystery Dish creations, go HERE.
Try my Southern Pound Cake when you get a chance, too!