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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake: A Delightfully Fresh Dessert

This Lemon Raspberry Bundt Cake is a delicious dessert that perfectly captures fresh flavors of lemon and raspberry.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter softened; use salted butter for a savory note
  • 2 cups White Sugar brown sugar can be used for deeper flavor
  • 4 large Eggs egg substitute can be used for vegan variants
  • 2 tablespoons Lemon Zest use lime zest for different profile
  • 1/4 cup Lemon Juice fresh preferred over bottled
  • 3 cups All-Purpose Flour gluten-free blends can be used
  • 2 teaspoons Baking Powder ensure it’s fresh
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Milk non-dairy milk can be used
  • 1 teaspoon Vanilla Extract almond extract can be substituted
  • 1 cup Raspberries fresh or frozen
For the Glaze
  • 2 cups Powdered Sugar consider sugar substitute for lower-sugar version
  • 2 tablespoons Lemon Juice fresh enhances flavor
  • 1/4 cup Melted Butter margarine can be used if needed

Equipment

  • Bundt pan
  • Electric Mixer
  • Mixing Bowls
  • whisk
  • Spatula
  • Oven

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray.
  2. Cream together 1 cup of softened unsalted butter and 2 cups of white sugar until light and fluffy.
  3. Add 4 large eggs, 2 tablespoons of lemon zest, and 1/4 cup of lemon juice to the creamed mixture and mix until smooth.
  4. Whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in another bowl.
  5. Combine the dry mixture with the creamed mixture alternating with 1 cup of milk and 1 teaspoon of vanilla extract until just blended.
  6. Gently fold in 1 cup of raspberries without breaking them.
  7. Pour batter into the bundt pan and bake for 30-40 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack.
  9. While cooling, mix together 1/4 cup of melted butter, 2 cups of powdered sugar, and 2 tablespoons of lemon juice for the glaze.
  10. Drizzle the glaze over the cooled cake and let it set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, let the cake cool completely before glazing to avoid melting the glaze. Use fresh ingredients for optimal flavor.

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