Easy Lemon Raspberry Bundt Cake

This Lemon Raspberry Bundt Cake is a bright and delicious dessert perfect for any occasion. The combination of zesty lemons and sweet raspberries creates a lovely flavor that will delight your taste buds. If you love light and fruity desserts, this cake is definitely for you. You might also enjoy other unique treats like Mediterranean Lemon Chickpea Patties for a savory option!

Why Make This Recipe

• It’s easy to make and perfect for bakers of all skill levels.
• The combination of lemon and raspberry is refreshing and delicious.
• This cake is great for celebrations or as a sweet treat for your family.

How to Make Lemon Raspberry Bundt Cake

This recipe involves creaming butter and sugar, mixing in eggs, and adding zest and juice from fresh lemons. You will mix dry ingredients separately before folding in raspberries. After baking, the cake is topped with a simple lemon glaze to add extra flavor. You may also find Easy Asian Tuna Cakes With Spicy Mayo useful.

Ingredients

For the Cake:

• 1 ¼ sticks (127g) unsalted butter, softened
• 1 ¼ cups (250g) white sugar
• 3 large eggs
• Zest of 2 lemons
• Juice of 2 lemons (reserve ¼ cup for the glaze)
• 2 cups (240g) all-purpose flour
• 1 ⅕ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ 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
• ¼ cup (60ml) lemon juice
• ½ teaspoon vanilla extract

Directions

Make the Cake: Preheat the oven to 350°F (180°C) and generously grease a bundt pan. Zest and juice the lemons. Set aside the zest and reserve ¼ cup of the juice for the glaze. In a large bowl, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture and mix gently. Stir in the lemon zest, remaining lemon juice, and milk until well combined. Fold in the remaining dry ingredients. Gently fold in the raspberries until evenly distributed. Pour the batter into the prepared bundt pan and smooth the top. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Glaze: In a bowl, whisk together the melted butter, powdered sugar, reserved lemon juice, and vanilla until smooth. Once the cake is cool, drizzle the glaze over the top and allow it to set.

How to Serve Lemon Raspberry Bundt Cake

Slice the cake and serve it as is, or add a dollop of whipped cream on top. This cake also pairs nicely with a scoop of vanilla ice cream.

How to Store Lemon Raspberry Bundt Cake

Store the cake in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life.

Tips to Make Lemon Raspberry Bundt Cake

• Make sure your butter is softened for easier mixing.
• Don’t overmix the batter to keep the cake tender.
• Use fresh lemons for the best flavor in both the cake and glaze.

Variations

• Try adding blueberries along with the raspberries for a mixed berry cake.
• Use a different citrus zest, like orange, for a unique twist.

FAQs

• Can I use frozen raspberries? Yes, frozen raspberries work well, but do not thaw them before adding to the batter.
• How can I tell when the cake is done? Insert a skewer into the center; it should come out clean when the cake is baked.
• Can I freeze this cake? Yes, you can freeze the unfrosted cake. Wrap it well and store it in the freezer for up to three months.

Conclusion

This Lemon Raspberry Bundt Cake is a delightful treat that is sure to impress. If you’re looking for more cake inspiration, check out the Lemon Raspberry Bundt Cake recipe on Baker by Nature. For another tasty option, consider trying the Glazed Lemon Raspberry Bundt Cake Recipe by Little Spice Jar.

Lemon Raspberry Bundt Cake

This Lemon Raspberry Bundt Cake is a bright and delicious dessert perfect for any occasion, featuring a delightful combination of zesty lemons and sweet raspberries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 ¼ sticks 1 ¼ sticks (127g) unsalted butter, softened Make sure your butter is softened for easier mixing.
• 1 ¼ cups 1 ¼ cups (250g) white sugar
• 3 large 3 large eggs
• Zest of 2 Zest of 2 lemons Use fresh lemons for best flavor.
• Juice of 2 Juice of 2 lemons (reserve ¼ cup for the glaze)
• 2 cups 2 cups (240g) all-purpose flour
• 1 ⅕ teaspoons 1 ⅕ teaspoons baking powder
• ½ teaspoon ½ teaspoon baking soda
• ½ teaspoon ½ teaspoon salt
• ⅔ cup ⅔ cup (160ml) milk
• 1 teaspoon 1 teaspoon vanilla extract
• 2 cups 2 cups (240g) raspberries (fresh or frozen) Frozen raspberries can be used without thawing.

For the Lemon Glaze

• 1 tablespoon 1 tablespoon unsalted butter, melted
• 1 cup 1 cup (120g) powdered sugar
• ¼ cup ¼ cup (60ml) lemon juice Use reserved juice from the cake preparation.
• ½ teaspoon ½ teaspoon vanilla extract

Method

 

Make the Cake

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

Make the Glaze

1. In a bowl, whisk together the melted butter, powdered sugar, reserved lemon juice, and vanilla until smooth.
2. Once the cake is cool, drizzle the glaze over the top and allow it to set.

Notes

This cake can be served as is or with a dollop of whipped cream or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.