Lemon Bundt Cake with Lemon Buttercream and Raspberries
Becca's Baking Blog
Becca's Baking Blog
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Ingredients

  • 1 tbsp melted butter
  • 1 tbsp sunflower or rapeseed oil
  • 1 tbsp flour
  • 225 g/8oz unsalted butter
  • 400 g/14oz caster sugar
  • 1 tsp salt
  • 4 large eggs
  • 2 tsp baking powder
  • 360 g/12.75oz plain flour
  • 225 ml/7.6fl.oz milk
  • 1 tbsp lemon extract
  • 40 ml/1.4fl.oz fresh lemon juice
  • 75 g/2.6oz caster sugar
  • 140 g/5oz unsalted butter
  • 285 g/10oz icing sugar
  • 1 tsp lemon extract
  • Yellow food colouring (optional)
  • 225 g/8oz raspberries
  • Icing sugar for dusting

Instructions

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