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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake: A Moist Treat to Delight Your Senses

Lemon Raspberry Bundt Cake is a delightful dessert bursting with vibrant flavors that pleases any crowd.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter softened
  • 2 cups White Sugar
  • 4 Eggs large
  • 2 tbsp Lemon Zest fresh
  • 1/4 cup Lemon Juice fresh preferred
  • 3 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Milk can use non-dairy
  • 1 tsp Vanilla Extract
  • 2 cups Raspberries fresh preferred
For the Glaze
  • 1/4 cup Unsalted Butter melted
  • 2 cups Powdered Sugar
  • 2 tbsp Lemon Juice

Equipment

  • Oven
  • Bundt pan
  • Mixing Bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your bundt pan with baking spray.
  2. Cream softened butter and white sugar together until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well, then blend in lemon zest and lemon juice.
  4. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to wet ingredients alternating with milk.
  6. Fold in fresh raspberries gently.
  7. Pour batter into bundt pan and bake for 30-40 minutes until golden brown.
  8. Let cake cool in pan for 10 minutes before inverting onto a wire rack.
  9. Prepare glaze by whisking melted butter, powdered sugar, and lemon juice together.
  10. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days.

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