Nothing Bundt Cakes Lemon Raspberry Recipe

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Why Is My Cake Rubbery

If you overmix your cake batters you will cause the glutens in the flour to develop which in turn will give you a more dense and rubbery texture to your cake. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. Using a whisk helps to achieve this with a few trips around the bowl.

Easy Raspberry Lemon Bundt Cake This Easy To Make Bundt Cake Starts With A Lemon Cake Mix The Addition Of Lemon Zest Fresh Raspberries And Cream Cheese Frosting Make It An Extra Special Dessert

If you need an easy but elegant dessert to serve this spring, look no further than this beautiful Easy Raspberry Lemon Bundt Cake.

I love taking a regular cake mix and doctoring it up with a few special ingredients. In this case, I used the ingredients required on the box, along with some lemon zest, sour cream, vanilla pudding mix and fresh raspberries.

And then theres that cream cheese frosting. Its also got a hint of lemon flavor, and if youre the type to eat frosting with a spoon, its a pretty tasty dessert on its own.

While not required, some fresh raspberries and a few sprigs of mint on top make for a beautiful presentation.

By the time youve baked and served this cake, no one will suspect you didnt make the entire thing from scratch. Nobody has to know how easy it was!

Although I havent tried it yet, I suspect this recipe would work equally well with blackberries or blueberries. Or you could use a combination of berries for a beautiful mixed berry cake.

If you prefer, the cream cheese frosting could be replaced by whipped cream. Although I highly recommend the cream cheese frosting!

And if youre not a fan of lemon, you could always opt to start with a plain white or yellow cake mix. There are plenty of ways to adapt this recipe, and Im sure theyd all be delicious.

My family gave this cake rave reviews, and devoured the whole thing in about 25 hours. I had to hide a piece just to ensure I got a second serving!

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Making White Chocolate Ganache Frosting

This frosting is a hybrid of a ganache and a frosting. Its not as thick as buttercream or cream cheese frosting but not as thin as a ganache. It holds its shape which makes it the perfect choice for decorating a bundt cake.

  • In a glass measuring bowl melt the white chocolate chips in the microwave in 30 second increments, stirring thoroughly after each time, until they are completely melted.
  • Mix in powdered sugar and vanilla until well combined.
  • Add in 6-7 tablespoons of cream until the frosting reaches the correct consistency. If it is looking lumpy, beat on high for 1 minute until it smooths out.
  • To test the frosting take a spoonful and drizzle it off the end of the spoon onto itself in the bowl. It should take about 2-3 seconds for the drizzle to melt back into the frosting.
  • Where Does Bundt Cake Come From

    Lemon Raspberry Nothing Bundt Cake Reviews

    Just like so many great confections bundt cake was inspired by a German cake called Gugelhupf which is a fun name to say. The modern bundt style pan actually was invented by a company in the US called Nordic Ware. However, it wasnt until Pillsbury picked up the idea of using that style pan to bake cakes in that things really took off.

    Friends in high places as they say.

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    Tips On Greasing The Bundt Pan

    All those beautiful edges can be a real nightmare for getting your cake out. A few tips:

  • Grease and flour your pan right before filling. The longer the coating sits the more it has a tendency to slide down the sides.
  • Grease and flour it properly and thoroughly. I like to place plastic wrap over the pan and shake the flour around. You can read about how to grease your bundt pan here.
  • Use cake release. Its magical stuff and easy to make it yourself. Your cake will just slide right out.
  • How To Make Bundtlets Or Mini Bundts

    Spray and flour your bundtlets pans well, then scoop batter into prepared pans (not quite 2/3 full, makes about 14 bundtlets, probably closer to 18 cupcakes.

    Bake as directed above 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, dont over bake. Cool 10 minutes, then invert onto cooling rack.

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    Coconut Lemon Raspberry Bundt Cake Recipe Demonstration

    We are still in the middle of lock down for Corona Virus here in Texas. However, as I type this, we are getting to open up S-L-O-W-L-Y. But back in April my neighbor across the street was talking with my husband. She was sharing her woes over trying to make this recipe and having a colossal fail each time. He told her she needed to talk with me and perhaps we could put our heads together and diagnose what went wrong.

    She said it turned out so oily that they had to throw the whole cake out . So I asked her to send me the recipe and see what I could do. Apparently she was trying to work with two different recipes and thats where her problem started. One of them called for 1 1/2 cups oil. Yikes. It also called for the bundt pan to be greased with lard. LARD? Who uses lard anymore. Most of us dont. While I would use it in cooking, I would NEVER use it in baking.

    She sent me this particular recipe and as I looked at the ingredients, I couldnt see anything that would cause such a fail. I told her I would make it as many times as necessary tweaking here and there until it came out the way they liked it. My first try was a success.

    My husband took the cake over to them and they loved it. Apparently my neighbors mother loves Nothing Bundt Cakes. But they are really expensive to ship. So she was trying to come up with a recipe her mother could make at home. My neighbor never told me what other recipe she was using in combo with this one, but I felt this recipe was excellent.

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    Lemon Raspberry Mini Bundt Cakes

    These Lemon Raspberry Mini Bundt Cakes are a simple lemon cake recipe, studded with fresh raspberries and baked in a mini bundt pan. Theyre topped with simple lemon icing.

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    Im feeling the Spring vibes with these cute little bundt cakes . Filled with lemon and raspberries, topped with a lemon icing theyre just so beautiful like a sunny Spring day. Plus, I cant go past a dessert thats made the perfect size for 1. This recipe makes 4 cute little cakes but you could certainly double the batch to make more or even a regular sized bundt too.

    Im loving bundt cakes lately and I think I could absolutely become addicted to buying bundt tins in all the different shapes and sizes available but Im trying to be reasonable. This Chocolate Chip Bundt Cake with Cheesecake Fillingwas my first bundt recipe, then this super cool looking Red Velvet Bundt Cake got me totally hooked. I mean, how many bundt cake tins does a girl need. Well it turns out I needed these cute little mini bundt pans too.

    Often bundt cakes can be of a firmer or denser texture but not these babies. The cakes are super moist and really delicate but the flavours are bold and tangy. Every other bite youll get a burst of fresh raspberry and the zingy lemon runs all the way through. I really love these little cakes and I hope you do too.

    Making White Chocolate Batter

    Before making the batter, be sure the white chocolate is melted and slightly cooled and that the dairy products are at room temperature.

  • Start by beating the butter and sugar until nice and fluffy in a stand mixer or with a hand held beater. This takes about 2 minutes.
  • Add in the eggs one at a time, beating for 1 minute after each addition. The batter will be quite fluffy at this point.
  • Add in the melted white chocolate and mix on low until thoroughly combined.
  • In a small bowl mix together the flour, powder, soda, and salt. Whisk thoroughly. Then mix together the buttermilk and vanilla.
  • Incorporate in the flour mixture and buttermilk by thirds. Incorporating by thirds means that you divide the dry ingredients into thirds and the liquid ingredients in half. Then you add them into the batter like this:
  • One third of the dry ingredients. Mix well.
  • One half of the liquid ingredients. Mix well.
  • One third of the dry ingredients. Mix well.
  • One half of the liquid ingredients. Mix well.
  • One third of the dry ingredients. Mix well.
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    Try These Bundt Cakes Next

    Lemon Raspberry Bundt Cake

    Cook Time: Total Time:

    Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!

    • 3 cups cake flour*
    • 1/2 teaspoon baking powder
    • 4 large eggs, room temperature
    • 1 and 1/2 cups caster/granulated sugar
    • 1 cup unsalted butter, melted
    • 1 cup Greek-style yogurt
    • 2 teaspoons lemon extract**
    • 1 cup fresh raspberries
    • Zest of 1 lemon
    • 2 cups icing/powdered sugar
    • 1/2 cup cream cheese, softened
    • 1 teaspoon lemon extract
  • Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined.
  • Fold in the dry ingredients. Gently fold in the raspberries, and lemon zest. It’s fine if the raspberries start to break up.
  • Pour the batter into the prepared pan, and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean.
  • Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
  • For the Glaze

  • Whisk together the icing sugar, cream cheese, lemon extract, and milk. Add more icing sugar if too runny, or more milk if too thick.
  • The icing should be fairly thick, but pourable. Spoon or drizzle over the cooled cake, and serve.
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    Nothing Bundt Cakes Raspberry Recipe

    I dont think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. Our most trusted Bundt Cake Under 60 Minutes.

    Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat Recipe Chocolate Raspberry Cake White Chocolate Raspberry Cake White Chocolate Raspberry Bundt Cake Recipe

    More Nothing Bundt Cakes Copycat Recipes

    I first discovered Nothing Bundt Cakes while living in Las Vegas, but they now have locations all over the country. The cakes are moist, rich, beautifully decorated but theyre also quite pricey. So I decided to recreate some of my favorites at home. I cant play favorites, but the Chocolate Chocolate Chip Bundt has become one of the most requested birthday cakes in the family. Try our versions of the Lemon Bundt Cake and the Pumpkin Chocolate Chip Bundt Cake.

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    Can I Substitute Other Berries For The Raspberries

    This would most likely work, but not with all berries. Berries with similar water content to raspberries, like blueberries or blackberries would be an easy substitute. I would not recommend using strawberries because they have a very high water content, which could affect the texture and structure of the cake.

    How To Make A Easy Lemon Bundt Cake

    NOTHING BUNDT CAKE COPYCAT RECIPE! White Chocolate Raspberry

    Beat together the cake ingredients until it is well combined.

    Pour the cake batter into a prepared bundt pan and bake in a preheated 350 degree oven for 45 minutes.

    Allow the cake to cool completely and then place it into the refrigerator overnight.

    The next day, make the cream cheese frosting.

    Add the cream cheese frosting into a piping bag and pipe the frosting onto the cake.

    Cut into slices and enjoy.

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