Raspberry Orange Bundt Cake | PICAchef

Ingredients

• 2 1/2 cups (315 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks, 226 g) unsalted butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, at room temperature
• 1 tsp pure vanilla extract
• Zest of 2 oranges
• 1/2 cup (120 ml) fresh orange juice
• 1/2 cup (120 ml) sour cream, at room temperature
• 1 cup (120 g) fresh or frozen raspberries (if frozen, do not thaw)
• 1 tbsp all-purpose flour (to coat raspberries)
• 1 1/2 cups (180 g) powdered sugar
• 2–3 tbsp fresh orange juice
• 1/2 tsp orange zest (optional)
• Fresh raspberries and orange slices for garnish (optional)