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Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute.
Zest the lemon into a bowl filled with the 2 cups of sugar and mix well to make the sugar all lemony.
Add the sugar to the butter and cream on medium speed for 1 more minute.
Add the ¼ cup vegetable oil and mix again until combined.
Add the eggs one at a time on medium speed, mixing in between.
In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
In a measuring cup add the buttermilk and lemon extract.
Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
Sprinkle the raspberries with the remaining 1 tsp flour and coat well.
Add them to the batter mixing by hand so as not to break them up so much. Pour the batter into the prepared bundt cake pan.
Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
Dust with powdered sugar or make the glaze
Serving: 1 slice , Calories: 421 kcal , Carbohydrates: 63 g , Protein: 5 g , Fat: 17 g , Saturated Fat: 10 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 1 g , Cholesterol: 83 mg , Sodium: 332 mg , Potassium: 96 mg , Fiber: 2 g , Sugar: 40 g , Vitamin A: 564 IU , Vitamin C: 4 mg , Calcium: 58 mg , Iron: 2 mg
Course: Bundt Cake, Cake, Dessert
Cuisine: American