A homemade replica of nothing bundt cake’s summer specialty!

For the last couple of summers I have made it a tradition of visiting my friend at her family home. I never meet my friends’ parents empty handed; there must be flowers or dessert! My favorite place to get a cake is Nothing Bundt Cake, they just always make me feel like I’m a VIP customer even if I’m only there for samples.

Since I can’t always buy a full cake for myself, I figured I could find a recipe for the lemon raspberry flavor that takes me back to summer. I recently found out that the recipe I love is no longer accessible — perhaps the person deleted the blog. So, for the sake of spreading joy, I have to try and replicate the instruction. Here is the recipe that my friends gave rave reviews!

Access pdf. of ingredients: here. P.S. I forgot to add that you need 6 eggs. Whoops!

After you mise en place your ingredients…

1. Separate your egg yolks and egg whites. You can discard 4 yolks as you only need two for the cake. All 6 egg whites will be used to make this a fluffy cake.

Note: You will need an electric mixer for a couple of things, and I always thinks it makes most sense to whip the egg whites first.

2. Whip the egg whites with your whisk attachment at a medium to fast speed. Once your egg whites form stiff peaks, set them aside. Pro-tip: you want to keep the egg whites cool so they keep their form — refrigerate them while you finish the batter. You’ll use the egg whites to fold into the cake batter.

3. Using the paddle attachment of your mixer, in a new bowl, cream together 1 stick of butter and 1 cup of granulated sugar to a light and fluffy texture. Beat in the egg yolks one at a time. Now the mixture will look more yellow and grainy.

Note: remember when baking, once eggs are added to a flour mixture there is such a thing as over mixing. To make fluffy cake, don’t over mix.

4. Sift or whisk together the dry ingredients — flour, baking powder, baking soda, and salt. I recommend thoroughly sifting for fluffier results.

5. Incorporate the dry and wet ingredient in parts (I usually do half or separate into thirds) and add the yogurt in between. As always, make sure you take your handy dandy spatula and scrape the sides! Be careful because at this point you run the risk of creating a mixture that is too doughy, given that there isn’t much liquid and the egg yolk are already in the batter. It’s okay if it looks a little lumpy as the egg whites will make a smoother batter.

6. Fold in your egg whites until you can no longer see the white fluff.

7. Take your heap full of berries and fold them in!

Optional: lemon zest. I always add it!

Baking time!

I hope you preheated the oven to our magical number: 350°F. There are many ways to bake a cake! If you want to make a two layer cake using 8-9 inch pans, bake them for 25mins. For a bundt cake or a 9x13, I check the oven at 25-30mins but ballpark baking time at 40mins.

While the cake is in the oven, get started on frosting

Combine powdered sugar, butter, cream cheese, lemon extract, lemon juice and zest (optional). Lemon juice will change the consistency of your frosting — usually thins the frosting to be more spreadable. I know some people prefer stiff frosting, so keep in mind what kind of cake decorating you will do. Once the frosting is done, I usually let it sit in the refrigerator.

P.S. I’ll add updates as I try this recipe again soon!

Let the cakes cool before frosting.

Decorate and dig in!

Over summer, I love adding fresh fruits to my cake to cut the sweetness. And extra frosting never goes wasted in my house, my friends will just dip berries in for a snack.