Raspberry Lemon and White Chocolate Bunt Cake

If you loved my raspberry and white chocolate blondies, you are going to LOVE this!

Throwing together a last minute cake for my Dad's Birthday (because cake is essential for your birthday) I wanted to come up with something different, light, fruity but bloody delicious. I have definitely scored here and maybe even outdone myself1

Mum has told me 120x at least how much she loves it and if you get mums approval, well, you have scored. Especially because my mum is the best cook and baker I know!!

I am going to you in on a secret or two for Recipe Success:

  • You must toss the raspberries in all-purpose flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t slice into a cake full of sunken berries.
  • You may use fresh or frozen raspberries for this cake. If you use frozen, don’t thaw them first.
  • Use fresh lemon juice and zest! You’ll want to zest the lemons first, then cut them in half and juice them.
  • Don't over do the raspberries than called for to the batter. Adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra raspberries on top of the frosting 
  • Make sure your butter, eggs, sour cream, and milk have all come to room temperature before you begin baking.
  • For the frosting, you’ll want to make sure your butter and cream cheese are VERY soft before creaming it.

Ingredients

 

  • 1 cup butter, at room temperature
  • 1 and 1/2 cups coconut sugar
  • 1/4 light brown sugar, packed 
  • 1 tablespoon lemon zest
  • 1/2 teaspoon pure lemon extract (optional) 
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups flour (self raising, coconut, almond - choose your fave)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole or almond milk
  • 1/2 cup fresh squeezed lemon juice 
  • 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
  • 2 tablespoons all-purpose flour
  • 200g white chocolate

    Lemon Cream Cheese Frosting:
  • 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
  • 10 tablespoons unsalted butter, a little softer than room temperature
  • 4 cups confectioners' sugar, more if needed (I used Sukrin)
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon pure lemon extract (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons sour cream

Method

Pre heat the oven to 190 degrees and grease a cake or bunt tin (I love changing things up and using my bunt tin)

Then, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks.  Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.

Then, gently toss the raspberries with 2 tablespoons of all-purpose flour. Break up the chocolate and add the chocolate and raspberries to the mix, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! 

Transfer into the tin and pop into the oven.

For the frosting;

Beat the cream cheese and butter for 3 minutes or until fluffy. Then on a slower speed at the confectioners sugar slowly to desired consistency. Add in the lemon juice and zest until fully combined. Let the cake cook before icing and adding any extra raspberries to garnish.

Please make sure you let me know if you try this and love it as much as we do!

Sophie xx