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!"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Beat the butter and sugar together until light and fluffy, about 4 minutes.
Step 3
Beat in the eggs, zest and lemon extract and mix for about 2 minutes.
Step 4
At low speed, add half the flour mixture, and mix until well combined.
Step 5
Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
Step 6
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.
Step 7
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.
Step 8
Make the glaze:
Step 9
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.
Step 10
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.
Step 11
Serve with a few raspberries and whipped cream or ice cream.
Tips
No special items needed.