this week was completely nuts! I told you guys I would keep it real and honest all the time – so let’s be honest: our house is a bloody mess! the laundry needs to be done, the kitchen is full of baking utensils which need to be washed and put away, I didn’t clean the bathroom in a good week and the sheets need to be changed as well.
our little girl is toothing and not feeling very well over the last couple of days. so I decided she’s priority number one and the house number two (I’m probably somewhere around number 11 on my priority list). she needed attention and hugs almost all the time and when she napped (for about 20 min which usually lasts for 1.5-2 hours) I tried to keep everything in places – I failed completely.
doesn’t matter I thought to myself – there will be no blogpost and everyone will understand. but then my hubbys best friend asked me if I would like to write another baking blogpost aka if I would like to bake something for his birthday. as he is one of our best friends I surely said yes and baked one of my favourite recipes for summer: my raspberry bundt cake.
it’s moist, fluffy and with it’s lemon and raspberry flavours it’s perfect for summer. the recipe is quite easy to follow and even after 2 days the cake still tastes SO GOOD!
what you need:
2 lemons (zest and juice)
1 tsp Dr. Oetker vanilla paste
2 tsp baking powder
1/4 tsp salt
180g sour cream
250g raspberries (powdered with flour)
beat soft butter and sugar for about 2 minutes, then add one egg after another and beat for another 2-3 minutes. add the lemon zest, half of the juice and vanilla paste to the batter, then add flour, baking powder and salt and mix it until well combined. stir in the sour cream with a spatula and lastly add your powdered raspberries.
pour the batter in the buttered and floured bundt cake tin and bake for 50 min. at 200°C.
put in some holes with a toothpick and pour the other half of the lemon juice all over the cake.
what’s your favourite flavor for a bundt cake? I’d love to hear from you ❤