Lemon Raspberry Bundt Cake | Recipe Cart | Recipe Cart

Ingredients

• 2 and 1/2 cups (10 and 1/4 ounces) cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces unsalted butter, at room temperature
• 8 ounces full-fat cream cheese, at room temperature
• 2 cups (14 ounces) granulated sugar
• 1 Tablespoon finely grated lemon zest
• 1 teaspoon lemon extract, optional
• 5 large eggs, at room temperature
• 2 cups (227g/8 ounces) fresh or frozen raspberries
• 3 Tablespoons all-purpose flour
• 4 ounces full-fat cream cheese, room temperature
• 2 ounces unsalted butter, room temperature
• 2 and 1/2 cups confectioners' sugar, sifted, more if needed
• 1/8 teaspoon salt (tiny pinch!)
• 1/2 teaspoon lemon extract
• 1 Tablespoon lemon juice
• Fresh raspberries
• Lemon slices
• Lemon zest