– 1 cup (226g) (2 sticks) unsalted butter – 2 cups (400g) white sugar – 3 cups (300g) cake flour – 4 large eggs, room temperature – ¾ cup (180g) milk – 2 teaspoons ( 8g) baking powder – ½ teaspoon ( 3g) salt – 2 ½ teaspoons (10g) lemon extract – 3 Tablespoons (38g) lemon juice – ⅓ cup (90g) seedless raspberry jam – ½ teaspoon raspberry extract – 2 cups (230g) powdered sugar – 3 Tablespoons (38g) fresh lemon juice – Powdered Sugar for a light dusting – Raspberries for garnish
Lower the oven rack for optimal tube or bundt cake results. Mine goes next to lowest in the oven.Heat oven to 325.
1
Grease and flour an 8- or 10-cup bundt or tube cake pan. Using an 8-cup pan for a higher cakeCombine cake flour, baking powder, and salt in a separate bowl. Mix for 15 seconds and set aside.
2
Beat butter for 2 minutes, then add sugar and beat for 4–5 minutes until light and fluffy in mixer bowl.After adding each egg, mix until yellow is integrated into batter.
3
Alternate flour mixture with milk, adding extract, lemon juice, and zest. Start and finish with dry components (3 dry, 2 wet). After adding each ingredient, mix until combined.Avoid overmixing to avoid cake drying.
4
Remove 1 cup of cake batter and mix with raspberry jam, raspberry extract, and red food colouring in a small bowl.Put about 2 cups batter in pan.
5
Add raspberry cake batter and swirl with a knife, then add remaining batter and swirl again. Bake 1 hour and 5 minutes at 325. Your oven's time may vary.
6
When the cake top turns black, loosely cover with aluminium foil.The cake is done when a toothpick inserted comes out clean or with crumbs.Pan-cool 15 minutes on a wire rack. Release cake from pan and let cool.
7