Lemon & Rasberry Bundt Cake
80 minutesDifficulty:EasyIngredients
9-inch bundt cake mold
- 140g Butter (room tempreture)
- 260gSugar
- 220gflour
- 1 1/2 tsp baking powder
- 4eggs
- 3/4 cup milk
- 1/2 tsp vanilla essence
- 1 1/2 tbsp lemon juice
- 1 1/2 lemons lemon zest
- 1 cup cranberries (dusted in flour)
Steps
STEP 1
Cream the butter and sugar with the beater attachment on speed 3 until fluffy.
STEP 2
Add the flour and baking powder while mixing.
STEP 3
Slowly add the eggs while mixing
STEP 4
Slowly add the milk, vanilla essence, lemon juice and lemon zest and allow to mix well.
STEP 5
Mix in the cranberries
STEP 6
Pour into the mold and bake in the oven at 180 degrees for 60minutes
STEP 7
Once baked and cooled, add icing and cranberries on top to decorate.
