How to make a Raspberry Lemon Cake

Raspberry Lemon Cake Making Process

required tools: 10 inch bundt pan

3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened 
1 1/2 cups sugar
3 large eggs, at room temp
grated lemon rind, from 1 lemon
lemon juice, from 1 lemon
1 cup low-fat buttermilk
6 oz fresh raspberries
extra raspberries for topping

Preheat oven to 350° and prepare bundt pan with cooking spray. Sprinkle the pan with a light dusting and set aside. In a large mixing bowl, combine flour, baking powder, salt and baking soda. Using a stand or electric mixer, beat the butter and sugar until fluffy. Add eggs, one at a time until fully incorporated. Add grated lemon rind and lemon juice. Reduce the speed to low, and add a bit of the buttermilk alternatively with the flour mixture until they're fully mixed. Turn the mixer off and add fresh raspberries, carefully fold them into the batter, and pour into prepared cake pan. Bake for 45-50 minutes until the edges have browned and the cake is cooked through. Cool to room temperature on a wire rack, and move to refrigerator until ready to frost.