- Servings: 16
|1 cup||Unsalted Butter, softened|
|2 tsp||Vanilla Extract|
|3 cups||All Purpose Flour, sifted|
|½ tsp||Baking Powder|
|¾ cup||Whole Milk|
|¼ cup||Fresh Lemon Juice|
|4 tsp||Grated Lemon Peel|
|½ cup||Seedless Raspberry Preserves|
|Confectioners Sugar & Raspberries, for garnish|
Preheat oven to 325 degrees. Grease and flour a 10 inch bundt cake pan, then set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separate bowl, sift together flour, baking soda, and salt. Alternately add to creamed mixture with the milk, starting and ending with the dry ingredients. Stir in lemon juice and peel until blended. Reserve 1/3 cup batter and set aside remaining 2/3. Gently whisk preserves into reserved batter until well incorporated. Pour half of the 2/3 cup of the original batter into pan and even out with a rubber spatula. Add raspberry batter, then the rest of the original. Swirl with a butter knife and level with a spatula.
Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool before inverting. Garnish with confectioners sugar, raspberries, and mint.