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Lemon Raspberry Bundt Cake Recipe

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4.1 from 21 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Description

This Lemon Raspberry Bundt Cake is a delightful and moist dessert bursting with fresh lemon and raspberry flavors. The tender cake is perfectly balanced with a tangy cream cheese frosting and decorated with fresh raspberries, lemon slices, and zest, making it ideal for any special occasion or afternoon treat.

Ingredients

Cake

  • 1/2 cup unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 2 teaspoons grated lemon zest
  • 1/4 cup lemon juice (freshly squeezed)
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh raspberries (rinsed, dried and tossed with 1 tablespoon flour)

Cream Cheese Frosting

  • 1/2 cup unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 1/2 cups powdered sugar (sifted)

Decoration

  • 1 cup fresh raspberries
  • Lemon slices
  • Lemon zest

Instructions

  1. Prepare the Bundt Pan: Preheat your oven to 350°F. Generously butter and flour a 12-cup bundt pan, tapping out any excess flour. Alternatively, use a cooking spray with flour, such as Baker’s Joy, for easy release.
  2. Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment or using a hand mixer, cream together the room temperature butter and granulated sugar until the mixture is light and fluffy, which will ensure a tender crumb.
  3. Add Wet Ingredients: Beat in the vegetable oil, grated lemon zest, freshly squeezed lemon juice, and vanilla extract until well combined, infusing the batter with bright citrus flavors.
  4. Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition to create a smooth and homogenous batter.
  5. Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
  6. Mix Dry Ingredients with Batter: Gradually add the dry ingredients to the wet mixture along with the sour cream. Mix on low speed just until combined to prevent overmixing and maintain a tender texture.
  7. Fold in Raspberries: Toss fresh raspberries with 1 tablespoon of flour to keep them from sinking and gently fold them into the batter to evenly distribute the fruit without breaking it.
  8. Bake the Cake: Pour the batter into the prepared bundt pan. Bake at 350°F for 55–60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  9. Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely, which helps the cake set and prevents it from breaking.
  10. Make the Cream Cheese Frosting: Using a hand mixer, beat the softened butter and cream cheese together until smooth and creamy for a luscious frosting base.
  11. Add Flavor to Frosting: Mix in the vanilla extract and freshly squeezed lemon juice until fully incorporated for a bright flavor that complements the cake.
  12. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar, mixing until smooth and spreadable, ensuring the frosting has the perfect consistency.
  13. Decorate the Cake: Spread the cream cheese frosting over the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest to add an elegant and fresh finishing touch.
  14. Serve and Enjoy: Slice the cake and serve immediately for best flavor and texture.
  15. Storage: Store any leftover cake in an airtight container in the refrigerator for up to 6–7 days to maintain freshness.

Notes

  • Tossing raspberries with flour prevents them from sinking to the bottom of the cake during baking.
  • Ensure the butter and cream cheese are softened before making the frosting for a smooth texture.
  • Use freshly squeezed lemon juice and zest for the most vibrant flavor.
  • Make sure to cool the cake completely before frosting to avoid melting the frosting.
  • This cake can be made a day ahead and refrigerated; bring to room temperature before serving.
  • Alternate pans can be used, but the baking time may vary slightly.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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