Print

Lemon Raspberry Bundt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 20 reviews

This Lemon Raspberry Bundt Cake is a delightful treat featuring fresh lemon zest and juice paired with juicy raspberries, topped with a tangy lemon glaze for a perfect balance of sweet and tart flavors.

Ingredients

Units Scale

For the Cake:

  • 1 1/4 sticks (127g) unsalted butter, softened
  • 1 1/4 cups (250g) white sugar
  • 3 large eggs
  • Zest of 2 lemons
  • Juice of 2 lemons (reserve 1/4 cup for the glaze)
  • 2 cups (240g) all-purpose flour
  • 1 1/5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (160ml) milk
  • 1 teaspoon vanilla extract
  • 2 cups (240g) raspberries (fresh or frozen)

For the Lemon Glaze:

  • 1 tablespoon unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 1/4 cup (60ml) lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Cake:
  2. Preheat the oven: Preheat the oven to 350°F (180°C) and generously grease a bundt pan.
  3. Prepare lemons: Zest and juice the lemons. Set aside the zest and reserve ¼ cup of the juice for the glaze.
  4. Cream butter and sugar: In a large bowl, cream together the butter and sugar until pale and fluffy.
  5. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Sift dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  7. Combine wet and dry ingredients: Add half of the dry ingredients to the butter mixture and mix gently.
  8. Add lemon and milk: Stir in the lemon zest, remaining lemon juice, and milk until well combined.
  9. Add remaining dry ingredients: Fold in the remaining dry ingredients.
  10. Fold in raspberries: Gently fold in the raspberries until evenly distributed.
  11. Prepare for baking: Pour the batter into the prepared bundt pan and smooth the top.
  12. Bake: Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
  13. Rest cake: Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  14. Make the Glaze: In a bowl, whisk together the melted butter, powdered sugar, reserved lemon juice, and vanilla until smooth.
  15. Glaze cake: Once the cake is cool, drizzle the glaze over the top and allow it to set.

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