Lemon Raspberry Bundt Cake Recipe

I’m obsessed with this recipe because the zingy combination of fresh lemon and juicy raspberries makes my taste buds do a happy dance! Plus, there’s something so satisfying about drizzling that sweet lemon glaze over the perfectly baked Bundt cake—it’s like adding the final touch to a delicious masterpiece.

Lemon Raspberry Bundt Cake is one of my favorites, packed with zesty flavor from lemon zest and juice. Mixing 2 1/2 cups all-purpose flour with 2 teaspoons baking powder results in a tender crumb.

This is the ideal counterpart to the richness of unsalted butter and the sweet-tart taste of raspberries.

Ingredients

Universal flour: Delivers framework, carbs.

Baking powder and soda: Agents that cause the dough to rise.

Producing a light texture.

Butter with no salt: Contributes to a full-bodied taste, improves flavor.

Sugar that is in granular form, in other words granulated sugar, causes the cake to taste sweet, while at the same time working to help the cake attain a certain level of moisture.

Lemon zest and juice: Add a bright, tangy flavor.

Buttermilk: Contributes to moisture, renders the cake tender.

Ripe raspberries: Succulent, sweet-tart, vitamin C.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup freshly squeezed lemon juice
• 1 cup buttermilk
• 1 1/2 cups fresh raspberries
• 1 tablespoon all-purpose flour (for coating raspberries)
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoons freshly squeezed lemon juice (for glaze)

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and coat a Bundt pan with either butter or a non-stick spray.

2. In a medium bowl, combine the 2 1/2 cups of all-purpose flour, the baking powder, the baking soda, and the salt. Whisk together until homogeneous.

3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy. You should use a beater on low speed to start, and then increase the speed for the rest of the creaming time. This should take about 3-5 minutes.

4. Add the eggs singly, beating well after each, then mix in the vanilla extract, the lemon zest, and 1/4 cup of lemon juice until fully amalgamated.

5. Slowly mix in the butter mixture into the flour mixture, done in three sections. Add these components in this order:
1. Beginning with the flour mixture;
2. The buttermilk;
3. The remaining flour mixture.
Mix until combined. If you mix it any longer, it will become tough.

6. Toss the raspberries in 1 tablespoon flour to coat them and then gently fold them into the batter.

7. Evenly pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

8. Place in the preheated oven and heat for 50-60 minutes or until an inserted toothpick comes out clean from the center.

9. Let the cake cool for around 10 minutes in the pan before inverting it onto a wire rack. The cake must cool thoroughly before serving.

10. To prepare the glaze, 1 cup powdered sugar is whisked together with 2-3 tablespoons of lemon juice until smooth. When the cake is cool, the glaze is drizzled over the top and allowed to set. Then the cake is served. Then the cake is enjoyed.

Equipment Needed

1. Oven
2. Bundt pan
3. Medium bowl
4. Large mixing bowl
5. Whisk
6. Electric mixer or beater
7. Measuring cups and spoons
8. Spatula
9. Toothpick
10. Wire rack

FAQ

• Q: Can I use frozen raspberries instead of fresh?A: Yes, you can utilize raspberries that have been frozen. Do not allow them to thaw; simply coat them in a tablespoon of flour before folding them into the batter. This will keep the berries suspended throughout the batter.
• Q: How should I store the Lemon Raspberry Bundt Cake?A: You can keep the cake fresh by storing it in an airtight container. The room temperature is just fine, as long as it isn’t too hot, for up to 3 days. If you’d like to extend the freshness a bit, refrigerate it for close to a week.
• Q: Can I substitute the buttermilk with something else?A: Yes, you can still make it if you don’t have buttermilk. Just mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Then, let it sit for 5-10 minutes before using.
• Q: Can I make the cake without the glaze?A: Certainly! The cake has its own rich flavor, but the glaze is nothing short of lemony sweet. But that’s just me. I think it’s up to the people eating the cake to decide how they feel about it.
• Q: What can I do to prevent the cake from sticking to the pan?A: Before adding the batter, make certain to grease and flour the bundt pan very well. For even better results, use a non-stick spray that has flour in it. This will help guarantee that the cake comes out of the pan very easily. All cakes should be baked in a preheated oven.
• Q: Can this cake be frozen?A: Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Substitutions and Variations

Use 1 cup coconut oil or margarine instead of 1 cup unsalted butter, softened.
You can use a cup of milk mixed with a tablespoon of lemon juice or white vinegar as a replacement for buttermilk. Let it sit for 5 minutes before using it in your recipe.
You can opt for 1 1/2 cups of frozen raspberries (do not thaw) if fresh raspberries are not available.
Substitute equal parts coconut sugar or light brown sugar for granulated sugar and enjoy a different flavor profile. You won’t hurt anything by using either of those sugars in place of granulated sugar; both are great in this recipe.
Almond extract can be used in place of vanilla extract for a unique take on flavor.

Pro Tips

1. Raspberry Distribution To prevent raspberries from sinking to the bottom of the cake during baking, make sure they are well-coated in flour. Additionally, try gently pressing some raspberries halfway into the top of the batter once it’s in the Bundt pan to ensure an even distribution.

2. Zest Extraction When zesting the lemons, make sure to avoid the white pith underneath the skin, as it can be bitter. Only zest the colorful outer layer to capture the fragrant oils, which will enhance the lemon flavor in the cake.

3. Room Temperature Ingredients Ensure all cold ingredients like butter, eggs, and buttermilk are at room temperature before mixing. This helps them incorporate more evenly and achieve a smoother batter, contributing to a finer cake crumb.

4. Cooling Time Allow the cake to cool in the pan for about 10–15 minutes before inverting it onto a wire rack. This will help prevent the cake from sticking and breaking. Let it cool completely before applying the glaze to ensure the glaze sets properly.

5. Glaze Consistency Adjust the glaze consistency to your liking by varying the amount of lemon juice. For a thicker glaze, use less lemon juice, and for a thinner one, add a bit more juice. This flexibility allows you to customize the finishing touch on your cake.