Butter, buttermilk, real white chocolate and juicy berries in this recipe assure you a cake that is far from dry or crumbly.
All-Purpose Flour Sugar Baking Powder Butter Kosher Salt Eggs White Chocolate Lemon Zest Vanilla Bean Paste Buttermilk Vanilla Extract Raspberries
Once your oven is preheated and the bundt pan is thoroughly prepared, it is time to mix the dry ingredients. Mix flour, baking powder, and salt together with a whisk, set aside.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and scrape the sides well. Mix in vanilla flavorings.
Add the dry ingredients slowly to the mixer on low speed. Then add the buttermilk. For best results alternate the two until all mixed.
This is my favorite part... Add in the lemon zest and the ground white chocolate to the mixing bowl and scrape the sides.
Add flour-coated raspberries to the batter and fold in gently. It is alright if some of the berries fall apart- it adds to the character of the cake!
Scoop the batter into the prepared bundt pan and gently tap it to settle the batter. Now you are ready to place it in the preheated oven!
Butter Cream Cheese Powdered Sugar Vanilla Extract Salt Milk or Cream Lemon Zest