I love lemons and I love raspberries. In fact, my grandmother and I always shared this love and whether we were enjoying a Meyer lemon fresh off her trees or picking raspberries together or just eating a tasty lemon cake, we savored the moment together. I will always remember her when I bite into a tasty raspberry. These days, my daughter and I do a lot of baking together and I think it is such a great bonding time.
I love using healthy ingredients in recipes whenever I can. I am still a sucker for desserts but I feel better about eating desserts when I make healthier substitutions. I often substitute or add in whole grains when I am baking. I also use coconut oil in place of butter when I bake because it has health benefits. So when Nutiva, the world’s leading brand of non-GMO organic superfoods, offered to provide a few products for review, I said, “Sure thing!” I was already familiar with Nutiva’s high quality coconut oil (it has so many uses) but I needed some more so they sent along a jar for me to try in my recipes. I also asked them to send along hemp seed because I was unfamiliar with it but had heard it as the latest superfood that provides protein, omega-fatty acids and fiber. (I received Nutiva product to facilitate review. I received no monetary compensation and the opinions expressed are my own.) I decided to use both of these Nutiva products to make a healthier lemon raspberry bundt cake recipe. If you want to check out Nutiva products for yourself, visit Nutiva.com
Delicious Healthier Lemon Raspberry Bundt Cake Recipe
Healthier Lemon Raspberry Bundt Cake Ingredients:
- 1 cup of organic coconut oil
- 1 1/2 cups of organic cane sugar
- 2 eggs
- 3 tbsp of lemon zest
- 1 tsp of vanilla
- 3 tbsp of lemon juice
- 3 cups of flour
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1 1/2 tbsp organic raw shelled hemp seed
- 1 1/2 tbsp of ground flax seed
- 3/4 cup of organic milk
- 1 package of raspberries (about 1 cup)
Healthier Lemon Raspberry Bundt Cake Recipe Directions
Preheat the oven to 350 degrees.
Combine the coconut oil and sugar in a large mixing bowl. My daughter is helping me with that in the photo above (if your child is helping you make sure to supervise the whole time and use appropriate safety precautions). Next add in the lemon juice, lemon zest and vanilla and mix well. Beat the 2 eggs in a small bowl and then add them to the wet mixture in the large mixing bowl and well again.
Combine the dry ingredients (flour, baking powder, baking soda, salt, hemp, flax seed) in another large mixing bowl).
Add about 1/2 of the dry ingredients to the large wet mixing bowl and beat well. Add half of the milk to the batter and beat well. Then add your last half of the dry ingredients to the batter and mix along with the last half of the milk.
For the final step, stir in the whole fresh raspberries just enough to mix them in but not break them up too much.
Pour batter into a bundt cake pan that has been greased with coconut oil.
Bake for 40-45 minutes until lightly golden brown.
Allow to cool for about 10 minutes and then flip out onto a cooling rack or serving plate.
Now just slice and enjoy!
This healthier lemon raspberry bundt cake recipe was delicious just like that. If you want to be a little naughtier though, you could always make a lemon glaze with some lemon juice and powered sugar and pour it on top. I resisted the urge but you could, just saying! Do you think you will try this healthier lemon raspberry bundt cake recipe? If you do, tweet me a picture @familyfocusblog and tell me what you think!