Lemon Raspberry Bundt Cake Recipe: Moist & Tangy Delight for Any Occasion

If you’re looking for a sweet and tangy treat that will brighten any occasion, look no further than this Lemon Raspberry Bundt Cake. This delicious cake combines the refreshing flavors of lemon and the sweet tartness of raspberries in a beautifully moist cake, topped with a luscious lemon glaze. Perfect for brunch, dessert, or just to satisfy that mid-afternoon craving, this cake will surely become a crowd favorite.

In this article, we’ll dive deep into everything you need to know to make this stunning Lemon Raspberry Bundt Cake, from step-by-step instructions to tips and tricks for perfecting it. Plus, we’ll explore variations, serving ideas, and common FAQs to ensure you can make the best possible version of this cake every time.

Ingredients You’ll Need to Make Lemon Raspberry Bundt Cake

Before we start baking, let’s look at the ingredients. The ingredients list may seem long, but don’t be intimidated. This cake is simple to make and the ingredients are easy to find at any local grocery store. Let’s break it down into two parts: the cake and the glaze.

For the Cake:

• 2 ½ cups all-purpose flour: This is the base of your cake, giving it structure and body.
• 2 teaspoons baking powder: This helps the cake rise, giving it that fluffy texture.
• ½ teaspoon baking soda: The baking soda will work in conjunction with the baking powder to help the cake rise evenly.
• ½ teaspoon salt: This enhances the flavors and balances out the sweetness of the cake.
• 1 cup unsalted butter, softened: Softened butter creates a smooth batter and contributes to the rich, moist texture of the cake.
• 1 ¾ cups granulated sugar: The sugar not only sweetens the cake but also helps it brown and develop flavor.
• 4 large eggs: Eggs add moisture and act as a binding agent, helping all the ingredients come together.
• 1 tablespoon lemon zest: Zest adds the most intense lemon flavor, making the cake incredibly fragrant.
• ¼ cup fresh lemon juice: This fresh juice will add the tangy kick that balances the sweetness.
• 1 teaspoon vanilla extract: Vanilla enhances the cake’s flavor profile and complements the lemon.
• 1 cup buttermilk: Buttermilk gives the cake a tender texture and enhances the flavor.
• 1 ½ cups fresh raspberries: The raspberries add a burst of sweetness and tartness, and tossing them in flour will help prevent them from sinking to the bottom of the pan.

For the Lemon Glaze:

• 1 cup powdered sugar: Powdered sugar is ideal for making a smooth, glossy glaze that isn’t gritty.
• 2–3 tablespoons fresh lemon juice: This will add a tangy finish to the glaze and tie it all together with the lemon flavor in the cake.

Step-by-Step Instructions for the Perfect Lemon Raspberry Bundt Cake

1. Preheat & Prepare the Pan

Start by preheating your oven to 350°F (175°C). This is the ideal temperature for a moist cake that bakes through evenly without drying out. Next, grease and flour your bundt pan. This step is crucial to ensure that your cake comes out of the pan without sticking. If you prefer, you can use a baking spray with flour for even more convenience.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the dry ingredients so they are thoroughly combined when added to the wet ingredients. Set the bowl aside for later.

3. Cream the Butter & Sugar

In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This process, known as “creaming,” helps to incorporate air into the batter, which is essential for creating a fluffy, soft cake. Beat the butter and sugar for about 3-4 minutes until the mixture looks pale and airy.

4. Add the Eggs and Flavors

Next, add the eggs one at a time, mixing well after each addition. This helps the eggs to integrate evenly into the batter. After the eggs are incorporated, add the lemon zest, lemon juice, and vanilla extract. These ingredients infuse the cake with bright, refreshing flavors that complement the rich and buttery base. Beat until everything is well combined.

5. Combine Wet and Dry Ingredients

Now it’s time to alternate adding the dry ingredients and the buttermilk to the butter-sugar mixture. Start by adding about one-third of the flour mixture, then half of the buttermilk. Continue alternating between the two, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can result in a dense, tough cake.

6. Fold in the Raspberries

Once the batter is fully mixed, gently fold in the floured raspberries. Tossing the raspberries in flour before adding them helps prevent them from sinking to the bottom of the cake while baking. This ensures that the raspberries are evenly distributed throughout the cake, giving you that perfect burst of flavor in every bite.

7. Bake the Cake

Pour the batter into the prepared bundt pan and spread it out evenly. Bake in the preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The baking time may vary depending on your oven and the size of your bundt pan, so be sure to check early.

8. Cool the Cake

Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Allowing the cake to cool slightly in the pan helps prevent it from breaking apart when you remove it.

9. Make the Lemon Glaze

While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze. Adjust the consistency by adding more lemon juice or powdered sugar until you reach a smooth, pourable consistency. The glaze should be thick enough to drizzle but not too runny.

10. Drizzle the Glaze & Serve

Once the cake has completely cooled, drizzle the glaze over the top, allowing it to drip down the sides. The sweet and tangy glaze will add the perfect finishing touch to your Lemon Raspberry Bundt Cake. Slice and serve!

Serving Suggestions

This cake is perfect for a variety of occasions. Serve it at brunch with a hot cup of coffee or tea, or bring it to a family gathering or celebration. You can also top it with fresh raspberries or a dollop of whipped cream for an added touch of decadence.

Frequently Asked Questions (FAQs) About Lemon Raspberry Bundt Cake

1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but be sure to toss them in flour to prevent them from bleeding into the batter. Also, don’t thaw them before adding them to the cake.

2. Can I substitute buttermilk with regular milk?
While buttermilk provides a tender texture and a slight tang, you can substitute regular milk or even a mixture of milk and lemon juice if you don’t have buttermilk.

3. Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it at room temperature for 2-3 days. You can also freeze the cake for up to 3 months—just make sure to wrap it tightly in plastic wrap before freezing.

4. Can I add other fruits to this cake?
Absolutely! While raspberries pair perfectly with lemon, you can try other berries like blueberries or blackberries. Just remember to toss them in flour to prevent sinking.

Conclusion

The Lemon Raspberry Bundt Cake is an easy-to-make, flavorful treat that combines the bright flavors of lemon and raspberries with a perfectly moist cake base. Whether you’re celebrating a special occasion or just looking for a delicious dessert to enjoy with your loved ones, this cake will surely impress. With a tangy lemon glaze to top it off, this cake is a crowd-pleaser. So, gather your ingredients and get ready to bake this showstopper that will leave everyone coming back for seconds!

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