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Jun 07 2013

#BundtaMonth: Lemon Raspberry Swirl Bundt Cake

Changes of season are a mixed blessing for me. While I love seeing how the world is constantly evolving, working its way through the growth cycle, it tends to bring a very negative side effect to me: sinusitis.

lemon raspberry swirl bundt cake

Any time the weather rapidly alters, a sinus infection sets in. This has been my norm since I became an adult and while it helps that I can fairly easily recognize the pattern–and therefore also have a pretty good idea of what’s in store for me–it still is a pretty lousy way to welcome Summer.

lemon raspberry swirl bundt cake

It started with laryngitis and intense fatigue last week. In fact, this was out of the ordinary, so I wrote the whole thing off as viral and gave myself a couple of days to sleep as much as I could, hoping that and Emergen-C would halt this illness in its tracks. Instead, it, like the weather, changed course, heading for my sinuses next. What’s happened since has been one yucky, miserable mess.

Even though I often endure sinus infections, I only seek treatment maybe 1/3 of the time. I am not a fan of antibiotics and tend to reserve them for when they’re absolutely necessary–which isn’t a bad idea at all. This time, sadly, I couldn’t tough it out. I dragged my sorry butt to the urgent care clinic near work and put myself through the paces. An hour later, I was writhing in pain from the first 2 doses of a Z-pack. I forgot that I needed to eat something with substance when taking antibiotics–a mistake I will not soon forget.

lemon raspberry swirl bundt cake

This cake got me through that pain. This cake saved me. For with its moist and meaty crumb (meaty?), it fortified me, soaking up the acid eating away at my stomach and letting me get on with my day. It tasted great, too–the best kind of cure! Rich and lemony, with just the right touch of raspberry to balance it out. Not overly sour–just right. My sweet, soothing relief.

lemon raspberry swirl bundt cake

Of course, feel free to eat this any time. No need to save it for when you’re at your worst. But if you do, you’ll know that at least this sunshiney surprise will brighten your day. Something to look forward to when all you want to do is curl up into a ball on the floor and disappear.

5.0 from 1 reviews
Lemon Raspberry Swirl Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Cake
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 ½ teaspoons Himalayan pink salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup buttermilk
  • ½ cup lemon juice (freshly squeezed from 2-3 lemons)
  • Zest of 2 lemons
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • ¼ teaspoon pure lemon extract
  • ½ cup + 2 Tablespoons raspberry preserves
Glaze
  • 4 ounces organic cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • Zest of 1 lemon
  • ⅔ cup confectioners’ sugar
  • 2 Tablespoons raspberry preserves
  • 2 Tablespoons lemon juice (freshly squeezed)
  • 1 to 2 Tablespoons whole milk
Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Prepare you Bundt pan with a thorough coating of baking spray or grease with butter and sprinkle a Tablespoon or two of additional flour, turning the pan to coat evenly and dumping out the extra. Set aside.
  2. In a large mixing bowl, whisk together the flours, salt, baking powder, and baking soda. Set aside.
  3. In a large measuring cup, measure out the buttermilk and add to it the lemon juice and zest. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes, then cream in the sugar, beating until light and fluffy, maybe 4 minutes or so.
  5. Beat in the eggs one at a time, scraping the sides of the bowl between each addition.
  6. Add the lemon extract.
  7. With the mixer on low, alternate adding the dry ingredients and the buttermilk, starting and ending with the buttermilk.
  8. Spread half the batter in prepared pan.
  9. Glop the preserves over the batter in the pan, and then spread the remaining batter over that.
  10. Bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove to a wire rack to cool for 15 minutes, then place the wire rack on the top of the pan and invert, releasing the cake onto the rack to finish cooling before serving.
Glaze
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and lemon zest.
  2. Add the confectioners' sugar, preserves, and lemon juice.
  3. Thin to the consistency you desire by beating in 1-2 Tablespoons of whole mlik, adding 1 Tablespoon at a time so you don't accidentally thin it out too much.
  4. Spread or drizzle over the top of your cooled cake (depending on the consistency).
Notes
I still seem to be a bit inept at making a pretty drizzle, always making it too thick or too thin. I guess what I'm trying to say is that if you don't get your consistency just right for the glaze, it's not the end of the world.

checking the cake's doneness

photo by Brian Vibert

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a swirly bundt
  • Post it before June 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

And now for our #BundtaMonth participants and their swirly, twirly bundt cakes!

Even more bundt fun! Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and to choose from hundreds of Bundt cake recipes.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

28 comments

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  1. Kate | Food Babbles

    This bundt is lovely!! I love the raspberry swirl throughout and that glaze sounds amazing! Cream cheese and raspberry preserves?? YUM! This cake looks moist, dense and delicious. I can see how this would have made you feel better. Hope you’re on the mend!

    1. Carrie @ poet in the pantry

      Thank you! It was so incredibly moist and delicious. The preserves only make it better!

  2. Renee

    Cake to the rescue!! I swear baked goods have healing properties. Even if it is only to give a good state of mind.

    1. Carrie @ poet in the pantry

      It’s all that love we bake into them–it cures all!

  3. The Ninja Baker

    I can see how this Bundt would cure one’s illness. The cake could be served in the courts of Louis XIVth!

    Seriously, please do take good care, Carrie =)

    1. Carrie @ poet in the pantry

      You are so sweet–thank you!

  4. Alice @ Hip Foodie Mom

    Carrie,
    what a beautiful beautiful bundt!!! and I am so glad you are feeling better!!! I hate going to urgent care and taking meds so again, glad you are feeling better and that this lovely bundt cake saved you! :) yummmm!! and yes, “meaty” is totally a word! :) love this!

    1. Carrie @ poet in the pantry

      I always wonder if I’ll come home with some other illness than the one I went in with (at urgent care). Thanks for your kind words!

  5. Anita at Hungry Couple

    I’m sorry you haven’t been feeling well but that cake is a beauty. I love the flavor combo you chose!

    1. Carrie @ poet in the pantry

      Thank you!

  6. Caroline

    Carrie…this is so gorgeous! Your photos are beautiful and this cake is making me nuts! I was going to make some other cake today to take to a friend’s house tonight…forget that…I’m making this one! LOVE it!

    1. Caroline

      Just wanted to update….I made this last night to take to my friend’s and we all LOVED it! This cake is so moist and lemony and the preserves are such a delicious touch. We also loved that beautiful pink glaze…I could have eaten it with a spoon! Thanks so much Carrie! I will be making this again and again!

      1. Carrie @ poet in the pantry

        I am so glad everyone enjoyed it so much! :) Sounds like you have a new go-to recipe on your hands!

  7. Tara

    So pretty and such a great pairing with the lemon and raspberry!!

    1. Carrie @ poet in the pantry

      Thank you! And I LOVE your zebra cake! I only made one once, but it was in a regular cake pan and very faint. I can’t believe you tried it in a bundt pan!

  8. Jayne

    I hope you are on the mend, sinus pain is horrible! A slice of that cake with a cup of tea is just what the doctor ordered, it looks delish :)

    1. Carrie @ poet in the pantry

      My head is still a bit stuffed up–I must need more cake and some tea! :) Lemon will cure it, right?

  9. Chung-Ah | Damn Delicious

    What a gorgeous bundt cake! And that glaze is absolutely heavenly!

    1. Carrie @ poet in the pantry

      Thank you! The glaze is a bit thicker than usual, but it needs to be to pack in all that flavor.

  10. Holly

    This cake would certainly brighten up a bad day but I think it would suit me on any day of the week! Hope you are feeling better. If not, bake this cake again, it will surely cheer you up!!

    1. Carrie @ poet in the pantry

      Thank you! Still stuffed up, but at least I’m not as miserable as I was. I must need another dose of cake. ;)

  11. Hezzi-D

    Beautiful Bundt! I love the lemon with the raspberry-always a favorite of mine.

    1. Carrie @ poet in the pantry

      Thank you! Love that cake pan – it always produces such pretty cakes!

  12. Laura

    I LOVE this flavor pairing! Beautiful!

    1. Carrie @ poet in the pantry

      Thank you! Raspberry + lemon really is classic, isn’t it?

  13. Sandra

    This would sure many ails! I love the way the glaze flows into the swirls of the pan.

    1. Carrie @ poet in the pantry

      It’s a double swirly cake–inside and out! ;) Thank you!

  14. Laura@bakinginpyjamas

    I love the tin you used for this bundt, the flavour combination sounds delicious. Great job with this month’s theme.

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