Raspberry Buttermilk Bundt Cake Recipe! #tipit by Vanessa Luft Raspberry Buttermilk Bundt Cake Recipe! #tipitIngredients 355g (+ 20g) plain flour 2 tsp baking powder 1 tsp salt 225g unsalted butter, softened 340g granulated sugar zest of 1 lemon 3 large eggs, at room temperature 1/2 tsp vanilla extract 175ml buttermilk 400g raspberries For the glaze 240g icing sugar juice of 1 lemon 15g unsalted butter, softenedDirections Preheat your oven to 180°C. In a medium bowl, sift the flour (leaving 20g back), baking powder and salt together and set aside. In the bowl of a stand mixer, cream together the butter, sugar and lemon zest until light and impossibly fluffy. Add your eggs one at a time and mix at low speed. Beat in vanilla, briefly. Add 1/3 of the flour mixture to the cake batter, beating until just combined, followed by half the buttermilk. Repeat and keep mixing until dry and wet ingredients are combined.In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 20 grams of flour. Grease a 9/10-inch (23/24cm) Bundt cake pan with butter. If you have a nonstick Bundt, it’s enough to add just one coat of butter, but if you have a regular Bundt you need to make sure every nook is well-coated with butter, and then dust the inside with flour.With a spatula, gently fold the berries into the cake batter. Spread cake batter (it will be thick) in the prepared baking pan and spread the top smooth. Bake for 1 hour, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. Check the baking regularly (I baked the cake for longer than one hour and it was a bit too brown on the outside). Set the cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. Spread carefully over top of cake, letting it trickle down the sides. Store in an airtight container for 3-4 days.