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–+ servings

Citrus Raspberry Bundt

Tara Noland
A gorgeous citrus bundt with a little raspberry surprise inside! This moist and delicious simple bundt cake can be enjoyed at any time.
5 from 14 votes
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 - 12 servings

Ingredients
 

  • ½ cup butter softened
  • 1⅓ cup sugar
  • 2 eggs
  • 1/2 tsp. lemon extract
  • 1/2 tsp. orange extract
  • 1/8 cup lemon juice
  • 1/8 cup lime juice
  • Zest of one small lime
  • Zest of one small lemon
  • zest of half a large orange
  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • 1/4 cup raspberry jam
  • Icing sugar confectioners sugar

Instructions
 

  • Preheat oven to 350F. Grease and flour bundt pan. Set aside.
  • In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy. Add eggs, extracts, juice and zest and blend. Mix flour with the salt and baking soda and add to the mixture. Mix in the sour cream. Beat for 2 min. scraping down the bowl often.
  • Pour the ½ the batter into the prepared cake pan. Place the raspberry jam into the middle of the batter creating a ring completely around the bundt pan but staying in the center of the batter. Place the remaining batter on top and smooth out slightly. Bake for 45-55 min. until done. Using a cake tester if possible.
  • Cool in pan and then invert onto a cooling rack.
  • Serve dusted with icing (confectioners) sugar.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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