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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake: A Bright Taste of Spring

Enjoy a delightful Lemon Raspberry Bundt Cake, bursting with bright flavors of lemon and raspberry, perfect for any spring or summer occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
  • 2 cups White Sugar Sweetens the cake and contributes to its texture; can be replaced with brown sugar for a hint of molasses flavor.
  • 3 large Eggs Acts as a binder, giving structure; use flax eggs for vegan adaptation.
  • 2 zest of lemons Lemon Zest Intensifies lemon flavor; fresh is best, but dried zest works in a pinch.
  • 1 cup Lemon Juice Offers acidity and moisture; fresh lemon juice enhances the taste compared to bottled.
  • 3 cups All-Purpose Flour Forms the cake's structure; gluten-free flour can be used as a substitute.
  • 1 tablespoon Baking Powder Leavening agent for cake rise; ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda Balances acidity and helps with rising; can be omitted if using self-rising flour.
  • 1/2 teaspoon Salt Enhances flavor; always use a fine salt for better integration.
  • 160 ml Milk Adds moisture and richness; almond or oat milk can replace for a dairy-free version.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; use pure vanilla for the best results.
  • 240 g Raspberries Adds sweetness and tartness; any berry can be substituted according to taste.
For the Lemon Glaze
  • 1/4 cup Unsalted Butter Adds richness to the glaze; substitute with coconut oil if needed.
  • 2 cups Powdered Sugar Sweetens and thickens the glaze; can be replaced with a sugar-free alternative.
  • 60 ml Lemon Juice Provides tartness to the glaze; fresh is recommended for the best flavor.
  • 1 teaspoon Vanilla Extract Adds depth to the glaze; consider using lemon extract for a stronger citrus note.

Equipment

  • Bundt pan
  • mixing bowls
  • hand mixer
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease your bundt pan with unsalted butter or cooking spray.
  2. In a large mixing bowl, cream softened unsalted butter and white sugar together until light and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until combined.
  4. Whisk together all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry mixture to the wet ingredients, alternating with milk until just combined.
  6. Gently fold in the raspberries using a spatula.
  7. Pour the batter into the prepared bundt pan and bake for 40-50 minutes or until a toothpick comes out clean.
  8. Cool the cake in the bundt pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. While cooling, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract for the glaze.
  10. Drizzle the glaze over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Use gentle folding when incorporating raspberries to maintain their integrity.

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