Lemon Raspberry Sour Cream Cake
"I love both lemons and raspberries, so when this showed up in the Chicago Tribune food section, I had to save it here!"
- Serving Size: 1 (358.6 g)
- Calories 532.1
- Total Fat - 11.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 204.7 mg
- Sodium - 14263.5 mg
- Total Carbohydrate - 103.3 g
- Dietary Fiber - 7.4 g
- Sugars - 66.5 g
- Protein - 14.5 g
- Calcium - 127.7 mg
- Iron - 3.1 mg
- Vitamin C - 76.4 mg
- Thiamin - 0.3 mg
Preheat the oven to 350 degrees. Grease and flour a 9-inch Bundt pan. Sift 1 ¾ cups flour, 1 teaspoon baking soda and 1 teaspoon baking powder together in a medium mixing bowl. Set aside.
Beat the butter and sugar together until light and fluffy, about 4 minutes.
Beat in the eggs, zest and lemon extract and mix for about 2 minutes.
At low speed, add half the flour mixture, and mix until well combined.
Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
Combine the raspberries in a small bowl and sprinkle with. 2 tablespoons flour; coat the berries with the flour. Fold the berries evenly into the batter, making sure not to break up the berries.
Pour the mixture into the prepared Bundt pan and bake for about 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack.
Make the glaze:
Using a wire strainer, sift the powdered sugar into a small nonaluminum bowl. Add the juice and lemon zest and whisk to break up any lumps.
Place the cake on a parchment paperlined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure the glaze is absorbed as you pour.
Serve with a few raspberries and whipped cream or ice cream.
Tips & Variations
No special items needed.