Moist Lemon Raspberry Bundt Cake with Raspberry Glaze

• Preheat the oven to 325°F.

Prep the Bundt Pan

• With a paper towel or pastry brush generously coat the interior of the bundt pan with Crisco vegetable shortening or similar product. Make sure to get into all the nooks and crannies of the design. Pay special attention to the center tube.
• Add 2 tablespoons of flour to the pan and tilt and rotate the pan to evenly coat all greased surfaces with flour. Tap out any excess flour over the sink or a paper towel.
• Hold the pan up to the light and inspect to ensure no bare spots remain. If needed, touch up any areas with more shortening and flour.
• Don’t use butter in the pan for this recipe. Since the cake contains fruit, the milk solids in the butter will cause the fruit to stick to the pan when you invert the cake onto a cooling rack.

Make the Cake

• Place the frozen raspberries in a gallon size. Use a rolling pin to pound the frozen raspberries until they are broken down in to the individual druplets. Place the bag in the freezer and leave it there until it’s time to add the raspberries to the cake batter.
• Crack the eggs into a separate bowl. Put the flour, baking powder, baking soda, and salt together in medium-sized bowl and whisk together for 30 seconds.
• Place the sugar in a medium-sized blow and zest the lemons directly into the bowl on top of the sugar. Use your fingers to rub the zest and sugar together. This method better releases the oils and flavor of the lemon zest into the cake batter.
Juice the lemons until you get 3 tablespoons of juice.
• Place the butter in the bowl of a stand mixer and with the paddle attachment mix on medium speed for 1 minute. Scrape down the sides and bottom of the bowl.
• Add 1/2 cup of the lemon-sugar mixture and beat on medium speed for 30 seconds, Stop the mixer, add another 1/2 cup of the sugar mixture and beat for 30 seconds. Repeat this step until all the sugar is added. Stop after the 3rd addition and scrape down the sides and bottom of the bowl and the paddle attachment. After all the sugar is added beat the cream and sugar for 2-3 more minutes on medium speed until the mixture is creamy and fluffy.
• Scrape down the sides and bottom of the bowl and the paddle attachment. Add the eggs one at a time and beat on medium speed until each egg is well incorporated, about 20 seconds. Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed. Add the remaining 2 eggs one at time and scrape the down the sides and bottom of the bowl after beating in the last egg.
• Add the vanilla extract and mix on medium speed until well combined. Whisk the buttermilk and lemon juice together in glass measuring cup.
• Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the buttermilk-lemon mixture and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the remaining buttermilk, mixing after each addition. Add the remaining the dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl and mix on low speed for about 30 seconds to make sure the batter in well mixed.
• Spoon about 1-1/2 cups of the batter around the bottom of the bundt pan. Use an offset spatula to spread the batter evenly across the bottom of the pan. Remove the raspberries from the freezer. Place them in a bowl. Sprinkle 2 tablespoons of flour on the raspberries and use a spoon to toss the ingredients together until the raspberry druplets are covered with flour.
• Add the raspberries to the remaining cake batter in the mixing bowl. Use a spatula to fold the raspberries into the cake batter. Fold from the bottom to ensure the berries are well distributed throughout the batter, be careful not to overmix. The batter will become stiff because of the frozen raspberries.
• Scoop the batter into the prepared bundt pan. Use an offset spatula to even out the batter, so it sits level. Next place a kitchen towel on the counter and bang the bundt pan 4-5 times to settle the batter in the groves of the pan and break up any air bubbles.

Baking the Cake

• Bake the cake for 70-80 minutes until a skewer inserted in the center comes out clean or with just a few crumbs clinging to it. If there is any wet batter, the cake is not done.

  If using an instant-read thermometer to check for doneness, take the temperature in the center of the cake. The temperature should be 212-215°F.
• Remove the cake from the oven and place it on a wire rack. Cool the cake in the pan for 15 minutes and then invert onto a cooling rack lined with parchment paper.
• Immediately brush the cake with the vanilla glaze, completely covering the whole cake.
• Let the cake cool to room temperature before adding the raspberry glaze.

Make the Vanilla Soaking Glaze

• Place the sugar and water in a small saucepan. Bring it to a simmer over medium heat. As soon as all the sugar dissolves, remove the pan from the heat and stir in the vanilla extract and butter.
• When the cake comes out of the oven, reheat the glaze so it is warm, but don’t bring it to a boil.

Make the Raspberry Glaze

• Combine the raspberries and granulated sugar in a small bowl. Mash them together with a fork. Let the raspberries sit for 5 minutes. If using frozen raspberries let them thaw to the point they can be easily smashed with a fork.
• Strain the berries through a fine-mesh strainer to remove the seeds. You should have about 5 tablespoons of puree.
• Sift the powdered sugar into a large bowl. Add 4 tablespoons of the raspberry puree to the powdered sugar and mix with a spoon until the glaze is smooth. The glaze will be very thick. Add the remaining raspberry puree 1/2 teaspoon at a time until they desired consistency is achieved.
• Spoon the raspberry glaze of the cake so that it flows down the outside of the cake.

How to Store the Cake

• The cake can be stored at room temperature for up to 2 days. Even though there are fresh raspberries in the glaze, the amount of sugar in the glaze will keep it from spoiling.
• To refrigerate the cake, slice the cake into individual servings or 3 or 4 large pieces and wrap them in a layer of plastic wrap. The cake can be stored in the refrigerator for up to 5 days.