Print

Bold Lemon Raspberry Bundt Cake: 1 Divine Recipe

Lemon Raspberry Bundt Cake
Print Recipe

This Lemon Raspberry Bundt Cake is a showstopper. It’s moist, tender, and bursting with bright lemon and sweet raspberry flavors. Perfect for any occasion, this cake is sure to impress.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup fresh raspberries
  • 1/4 cup lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice (from about 1 lemon)
  • For the Glaze:
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the fresh raspberries.
  8. Pour the batter into the prepared Bundt pan, spreading it evenly.
  9. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
  12. Once the cake is completely cool, drizzle the glaze over the top.

Notes

  • Ensure your buttermilk and eggs are at room temperature for the best cake texture.
  • For an extra burst of flavor, you can add a tablespoon of fresh lemon zest to the glaze.
  • Fresh raspberries work best, but frozen raspberries can be used if they are thoroughly drained and patted dry.

Nutrition

Find it online: https://sundayflavor.com/lemon-raspberry-bundt-cake-recipe/