Lemon Raspberry Bundt Cake

We tried this recipe using egg replacer instead egg. It became my daughter's instant favorite. 

Ingredients

For the Bundt Cake

Cake flour - 2 and 1/2 cups (10 and 1/4 ounces)

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1/2 tsp 

Unsalted butter - 8 oz. at room temperature 

Cream cheese - 8 oz. at room temperature 

Granulated sugar - 2 cups

Finely grated lemon zest - 1 TBSP 

Eggs - 5 large, at room temperature (used equivalent egg replacer)

Fresh raspberries - 2 cups (or 8 oz)

All-purpose flour - 3 TBSP

For the Cream Cheese Frosting

Cream cheese -  4 ounces, room temperature 

Unsalted butter - 2 ounces, room temperature 

Confectioners' sugar - 2 and 1/2 cups , sifted, more if needed 

Salt - 1/8 tsp

lemon extract - 1/2 teaspoon (replaced with 1/2 tsp lemon zest)

Lemon juice - 1 TBSP

For Decoration

Fresh raspberries 

Lemon slices 

Lemon zest 

Steps

For the Bundt Cake

1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. 

2. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed. 

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. 

4. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. 

5. Beat in the lemon zest. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. 

6. Reduce the speed to low and add in the flour mixture, mixing just until combined.

7. In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined. Scrape the batter into the prepared pan. 

8. Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. 

9. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely. 

For the Cream Cheese Frosting

10. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. 

11. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute. 

For Decoration

12. Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.