A lemony Bundt Cake studded with raspberries and dusted with powdered sugar. This is an easy summer dessert and smaller than a regular bundt cake!
Every time I hear the words, Bundt Cake I'm always reminded of the movie, My Big Fat Greek Wedding. And a classic movie needs a classic cake.
Am I the only person who's terrified when it comes to releasing a bundt cake from its pan? Seriously, I'm always waiting on half of it staying behind and half landing in my shoe, but so far all my bundt's have popped out perfectly.
Knock on wood! This bundt is smaller than normal size, meaning it's just not as high and that means you can eat infinitely more pieces without any guilt, right? I didn't plan for the cake to end up this size but I decided to keep it as is.
It has the awesome lemon flavor I was looking for and it still looks like a bundt!
And lemon and raspberries, who can say that combination doesn't go well together. I'll argue with you until the cows come home on that one.
You score some tartness from the lemons and then the raspberries throw some sweetness your way. It's the best!!I was lucky to make this because if my son ever finds fresh raspberries in the fridge, he'll inhale them so quickly which I've learned to quit whining over even if the price is close to five dollars.
I'd rather he had a tummy full of fruit than some other stuff. Although too many raspberries make for tummy thunder, if ya know what I mean! Happy Thursday friends!
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