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Lemon Raspberry Bundt Cake

Zesty Lemon Raspberry Bundt Cake for Sweet Sunny Days

This Lemon Raspberry Bundt Cake is a moist, flavorful dessert that celebrates zesty lemon and sweet-tart raspberries.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.25 sticks Unsalted Butter Adds richness and moisture; substitute with margarine for a non-dairy option.
  • 1.25 cups White Sugar Provides sweetness and structure; can be swapped with coconut sugar for a less refined choice.
  • Zest from 2 lemons Lemon Zest Infuses bright, fresh flavor.
  • Juice from 2 lemons Lemon Juice Add needed acidity and moisture; reserve ¼ cup for glaze.
  • 2 cups All-Purpose Flour The main structural element of the cake.
  • 1.2 teaspoons Baking Powder Ensures the cake rises; check its freshness.
  • 0.5 teaspoon Baking Soda Provides additional lift.
  • 0.5 teaspoon Salt Enhances overall flavor.
  • ⅔ cup Milk Adds moisture; non-dairy milk can be used.
  • 1 teaspoon Vanilla Extract Brings depth of flavor; pure vanilla preferred.
  • 2 cups Fresh or Frozen Raspberries Offers a sweet-tart taste.
For the Lemon Glaze
  • 1 tablespoon Unsalted Butter Melted; enhances the richness of the glaze.
  • 1 cup Powdered Sugar Sweetens and thickens the glaze.
  • ¼ cup Lemon Juice Provides the glaze's tangy kick.
  • ½ teaspoon Vanilla Extract Adds complexity.

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. Cream together unsalted butter and sugar until light and fluffy.
  3. Add eggs, lemon zest, and lemon juice, mix until combined.
  4. Sift together flour, baking powder, baking soda, and salt in another bowl.
  5. Alternately mix in dry ingredients, milk, and vanilla extract.
  6. Fold in raspberries gently.
  7. Pour batter into bundt pan and tap to settle.
  8. Bake for 30-40 minutes, check with a toothpick.
  9. Cool in the pan for 10 minutes, then turn out onto a wire rack.
  10. Prepare the lemon glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla extract.
  11. Drizzle glaze over the cooled cake.
  12. Serve at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Best served on the same day but can be stored in an airtight container to maintain freshness.

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