Prep time: 15-20 minutes

Cook time: 35-40 minutes

Materials:

• 4 large eggs
• 1 3/4 blocks unsalted butter (melted)
• Zest of whole lemon
• 2 tbsp. vanilla
• 3/4 cup confectioners sugar
• 1 cup all-purpose flour sifted
• 1/2 cup potato starch sifted
• 1 tsp baking powder
• Pinch of salt

Icing Materials:

• 1 cup powdered sugar
• 4-5 tbsp. lemon juice
• 1 cup raspberries (for topping)

1. Preheat the oven to 370 degrees F and grease a Bundt pan with unsalted butter. Set aside.
2. In a small mixing bowl combine the all-purpose flour, potato starch, baking powder and salt. Mix roughly and set aside.
3. In another medium sized mixing bowl add in the eggs and sugar. Using a hand held mixer whisk until the mixture is fluffy and pale in color (4-5 minutes).
4. Add in the vanilla and whisk for an additional 60 seconds or so.
5. Add in the dry ingredients and using a spatula mix until the flour is incorporated.
6. Take the melted butter and add in the lemon zest. Mix to incorporate and pour into the batter. Using the spatula mix everything together.
7. Pour the mixture into your prepared Bundt pan. Bake 35-40 minutes or until a skewer inserted into the middle comes out clean.
8. Set aside to cool completely.
9. Once the cake is completely cooled we can make the frosting.
10. In a small bowl add in the powdered sugar. Slowly start to add in the lemon juice 1 tbsp. at a time. Once the mixture is thin enough to pour over the Bundt cake. Top with raspberries. Cut and ENJOY!