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Lemon Raspberry Bundt Cake

Irresistibly Moist Lemon Raspberry Bundt Cake Recipe

A delightful Lemon Raspberry Bundt Cake combining zesty lemon and tart raspberries, perfect for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
  • 2 cups White Sugar Adds sweetness and structure; no direct substitute recommended without altering texture.
  • 4 large Eggs Binds ingredients and adds moisture; flax eggs can be used for a vegan variation.
  • Zest from 2 Lemons Adds aromatic brightness; essential for the best taste.
  • Juice from 2 Lemons Provides acidity and enhances flavor; fresh is preferred.
  • 3 cups All-Purpose Flour The main structure of the cake; gluten-free flour is an alternative.
  • 1 tablespoon Baking Powder A leavening agent that ensures rise; always use fresh.
  • 1/2 teaspoon Baking Soda Works with acidic lemon juice for leavening; ensure it’s measured accurately.
  • 1/2 teaspoon Salt Enhances flavor and is essential for balance.
  • 1 cup Milk Adds moisture; non-dairy milk can be used as a substitute.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; pure is preferred.
  • 1 cup Raspberries Provide natural sweetness and tartness; no substitute needed.
For the Glaze
  • 1/4 cup Unsalted Butter Adds richness to the glaze; coconut oil can be a dairy-free alternative.
  • 2 cups Powdered Sugar Provides sweetness and smoothness for glaze texture.
  • Juice reserved from the lemons Lemon Juice Adds brightness and tang; fresh is best.
  • 1 teaspoon Vanilla Extract Enhances flavor in the glaze; opt for pure.

Equipment

  • Bundt pan
  • Electric Mixer
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing it with butter and lightly dusting it with flour.
  2. In a large mixing bowl, cream together butter and sugar using an electric mixer for about 3-5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then blend in lemon zest.
  4. Stir in lemon juice and vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture to the creamed mixture, alternating with milk, and fold in raspberries gently.
  7. Pour the batter into the prepared bundt pan and bake for 35-40 minutes until golden brown.
  8. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
  9. Prepare the glaze by whisking together melted butter, powdered sugar, reserved lemon juice, and vanilla until smooth.
  10. Drizzle glaze over the cooled bundt cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 260mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Store the cake in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. The unglazed cake can be frozen for up to 2 months.

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