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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake: A Moist Slice of Sunshine

Experience the bright flavors of lemon and raspberry in this delightful bundt cake, perfect for any gathering.
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
  

For the Cake
  • 1 cup Unsalted Butter Softened, substitute with margarine for dairy-free
  • 2 cups White Sugar Can substitute with brown sugar
  • 4 large Eggs No substitutes recommended
  • 1 tablespoon Lemon Zest Fresh preferred; use bottled if unavailable
  • 1/4 cup Lemon Juice Fresh is preferred over bottled
  • 3 cups All-purpose Flour Use a gluten-free blend for gluten-free
  • 2 teaspoons Baking Powder Ensure freshness for best results
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Milk Can substitute with almond milk for dairy-free
  • 1 teaspoon Vanilla Extract Can substitute with almond extract
  • 1 to 1.5 cups Raspberries Fresh or frozen
For the Glaze
  • 2 cups Powdered Sugar Ensure a smooth texture when whisked
  • 2 tablespoons Lemon Juice Adds tangy zing to the glaze
  • 1/2 cup Melted Butter Use unsalted for better control of saltiness

Equipment

  • Bundt pan
  • mixing bowl
  • Electric mixer
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and generously grease your bundt pan with butter or non-stick spray.
  2. Cream together 1 cup of softened unsalted butter and 2 cups of white sugar until light and fluffy (about 3-5 minutes).
  3. Add 4 large eggs, 1 tablespoon of lemon zest, and 1/4 cup of lemon juice. Mix on low speed until just combined.
  4. Whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually incorporate into the wet mixture, alternating with 1 cup of milk.
  5. Gently fold in 1 to 1.5 cups of fresh or frozen raspberries without breaking them.
  6. Pour the batter into the prepared bundt pan, smoothing the top. Fill halfway to allow for rising.
  7. Bake for 30-40 minutes, checking with a toothpick for doneness. It should come out clean or with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert to cool completely.
  9. For the glaze, whisk together 1/2 cup of melted butter, 2 cups of powdered sugar, and 2 tablespoons of lemon juice until smooth and pourable.
  10. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Your dessert is ready to serve!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Using fresh ingredients improves flavor. Don't overmix to maintain cake lightness.

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