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Recipe Courtesy of
Christina Tosi

Cakes & Cupcakes

Christina Tosi’s Glazed Lemon Raspberry Bundt Cake Recipe

Christina Tosi Glazed Lemon Raspberry Bundt Cake (3)

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours 10 minutes

Yield: 12-16 slices

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Christina Tosi Glazed Lemon Raspberry Bundt Cake (3)

Ingredients

The Cake

  • 1 C.  Crisco® All-Vegetable Shortening or Crisco® Butter Flavor All-Vegetable  Shortening
  • 2 C. granulated sugar
  • ¼ C. light brown sugar
  • ⅓ C. lemon zest (4 large lemons) OR 2 tsp. Spice Islands® Pure Lemon Extract (added with vanilla extract below)
  • 5 eggs
  • 1/2 C. buttermilk
  • ½ C. lemon juice (from 2 large zested lemon) OR ½ C. milk (if using lemon extract)
  • ½ tsp. vanilla extract
  • 3 C. all-purpose flour
  • 1 ¼ tsp. salt
  • 1 tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ C. raspberry jam (store bought or make your own by cooking down ½ pint raspberries, ½ C. sugar and a squeeze of lemon juice on medium low heat for 10-12 minutes)
  • +fresh raspberries for garnish, if you please!

 

The Soak

  • ¼ C.  lemon juice (from 1 large zested lemon) OR ¼ C. sugar + ¼ C. warm water mixed together until dissolved (if using lemon extract)

 

The Glaze

  • 2 C.  powdered sugar
  • 2 Tbsp. lemon juice (from 1 large zested lemon) OR 2 Tbsp. milk (if using lemon extract)

Directions

 

  1. Do not pre-heat the oven (we’re going to bake this cake from a cold oven- trust me!)
  2. In a mixer, cream shortening, sugars and lemon zest (it releases its oils and flavors throughout the sugars which is why we add it here) until light and fluffy.
  3. Add eggs one by one, mixing in between each addition until well combined.
  4. Stream in buttermilk, lemon juice (or milk) and extract(s) until well combined.
  5. Add all dry ingredients and mix until batter is smooth, 1-2 minutes, being careful not to overmix.
  6. Grease and flour a 10-cup Bundt pan and spread half of the batter into the mold.
  7. Spoon a ring of raspberry jam in the center then spread the remaining half of the cake batter atop.
  8. Place the filled cake pan in a cold oven and turn the oven on to 325°F. Starting in a cold oven allows for the leaveners of the cake to slowly work which results in a fluffier cake. Plus you get an even more gorgeous and evenly golden brown crust.
  9. Bake for 90-100 minutes, until the center of the cake comes results in a clean toothpick when poked.
  10. Cool cake for 20 minutes at room temperature then gently invert onto a serving platter.
  11. Spoon or brush the surface of the cake with “the soak” to add flavor and moisture.
  12. When completely cooled, make “the glaze” by combining powdered sugar and lemon juice (or milk), mixing until smooth then spoon evenly over the top of the cake allowing glaze to ripple down the sides and middle.
  13. I recommend making this cake 2-3 days in advance- the moisture and flavors really set in when given 48 hours to meld together! Garnish with fresh raspberries for a REAL moment!

Christina Tosi’s Glazed Lemon Raspberry Bundt Cake Recipe

Christina Tosi Glazed Lemon Raspberry Bundt Cake (3)

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours 10 minutes

Yield: 12-16 slices

Ingredients

The Cake

  • 1 C.  Crisco® All-Vegetable Shortening or Crisco® Butter Flavor All-Vegetable  Shortening
  • 2 C. granulated sugar
  • ¼ C. light brown sugar
  • ⅓ C. lemon zest (4 large lemons) OR 2 tsp. Spice Islands® Pure Lemon Extract (added with vanilla extract below)
  • 5 eggs
  • 1/2 C. buttermilk
  • ½ C. lemon juice (from 2 large zested lemon) OR ½ C. milk (if using lemon extract)
  • ½ tsp. vanilla extract
  • 3 C. all-purpose flour
  • 1 ¼ tsp. salt
  • 1 tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ C. raspberry jam (store bought or make your own by cooking down ½ pint raspberries, ½ C. sugar and a squeeze of lemon juice on medium low heat for 10-12 minutes)
  • +fresh raspberries for garnish, if you please!

 

The Soak

  • ¼ C.  lemon juice (from 1 large zested lemon) OR ¼ C. sugar + ¼ C. warm water mixed together until dissolved (if using lemon extract)

 

The Glaze

  • 2 C.  powdered sugar
  • 2 Tbsp. lemon juice (from 1 large zested lemon) OR 2 Tbsp. milk (if using lemon extract)

Directions

 

  1. Do not pre-heat the oven (we’re going to bake this cake from a cold oven- trust me!)
  2. In a mixer, cream shortening, sugars and lemon zest (it releases its oils and flavors throughout the sugars which is why we add it here) until light and fluffy.
  3. Add eggs one by one, mixing in between each addition until well combined.
  4. Stream in buttermilk, lemon juice (or milk) and extract(s) until well combined.
  5. Add all dry ingredients and mix until batter is smooth, 1-2 minutes, being careful not to overmix.
  6. Grease and flour a 10-cup Bundt pan and spread half of the batter into the mold.
  7. Spoon a ring of raspberry jam in the center then spread the remaining half of the cake batter atop.
  8. Place the filled cake pan in a cold oven and turn the oven on to 325°F. Starting in a cold oven allows for the leaveners of the cake to slowly work which results in a fluffier cake. Plus you get an even more gorgeous and evenly golden brown crust.
  9. Bake for 90-100 minutes, until the center of the cake comes results in a clean toothpick when poked.
  10. Cool cake for 20 minutes at room temperature then gently invert onto a serving platter.
  11. Spoon or brush the surface of the cake with “the soak” to add flavor and moisture.
  12. When completely cooled, make “the glaze” by combining powdered sugar and lemon juice (or milk), mixing until smooth then spoon evenly over the top of the cake allowing glaze to ripple down the sides and middle.
  13. I recommend making this cake 2-3 days in advance- the moisture and flavors really set in when given 48 hours to meld together! Garnish with fresh raspberries for a REAL moment!

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