Name: Lemon Raspberry Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1.5 cups sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup vegetable oil; 4 large eggs; 1 cup lemon juice; 1 cup raspberries

What is a Lemon Raspberry Bundt Cake? What is the best cake ever? I remember the first time I made a note; I can’t remember what it was. My kids loved the lemon scent in their room. They were so excited. What is your favorite chocolate chip cookie recipe? What makes a bundt pan so special? Is it really that easy to make?

What is a lemon raspberry bundt cake?

Think of it as a lemon-infused dream with sprinkling of fresh raspberries running through it, all baked. In a beautiful bundt pan. What’s a moist, tender cake? The lemon adds a zesty brightness that’s just perfect, and the raspberries melt into little pockets. The bundt shape makes it look like you spent hours on it, but it’s really quite straightforward. I always think of it as a slightly more sophisticated cousin to Pound Cake. Is there a whole lot more personality?

Why you’ll love this recipe?

Where do I start? What I love about this Lemon Raspberry Bundt Cake is how easy it is to make. Though it looks like something from a fancy bakery.

The Flavor:What are some of the best combinations of lemon and raspberries? Is this a flavor explosion that’s both refreshing and comforting? What is the taste of citrus?
Simplicity:If I can make this on a busy weeknight, anyone can! The steps are simple and straightforward, and the bundt pan does all the work of making it look good.
Cost-All the ingredients are pretty standard pantry staples, so you won’t have to break the bank to make this recipe. You probably have most of them already!
Versatility:What are some of the best birthday Cake Ideas? Serve it for breakfast with a cup of coffee, bring it to brunch with friends, or enjoy it as an appetizer. What is the best dessert after dinner? Is it always a crowd pleaser?

What makes this bundt cake stand out even compared to other recipes? What is an experience?

How do you make a lemon raspberry bundt cake?

Quick Overview

How do I make a Lemon Raspberry Bundt Cake? How do you start by mixing the batter, then gently swirling in a raspberry mixture for beautiful streaks? Color and flavor. What is the perfect finishing touch to any cocktail? The whole process is really straightforward, and the results are absolutely stunning. Don’t be intimidated by the bundt pan, it’s your friend!

Ingredients

For the main battery:

3 cups all-purpose flour: I always use unbleached for the best flavor.
1 teaspoon baking powder: This helps the cake rise nice and tall.
1/2 teaspoon baking soda: Adds a little extra lift and helps with browning.
1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
1 cup (2 sticks) unsalted butter, softened: Make sure it’s *really* soft for a smooth batter.
2 cups granulated sugar: You can reduce this slightly if you prefer a less sweet cake.
How do I add 4 large eggs to a cake?
1 cup buttermilk: This is key for a moist and tender cake. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
1/4 cup lemon juice: Freshly squeezed is always best!
What is the best way to add lemon zest to a dish?
What are the benefits of vanilla extract?

For the Filling:

12 ounces fresh raspberries: Frozen will work in a pinch, but fresh are definitely preferred.
2 tablespoons granulated sugar: This helps to macerate raspberries and create a flavorful sauce.
1 tablespoon lemon juice: Adds a little extra tang to the filling.

For the Glaze:

2 cups powdered sugar: Sift it for a super smooth glaze.
1/4 cup lemon juice: Add more or less to reach your desired consistency.
How do you thin out the glaze?

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan. What is the best way to prevent a cake from sticking? I always use a baking spray that contains flour. It’s gonna be dreaded! What are the nooks and crannies of the pan? Give it a good tap to remove any excess flour. How do I make a batter for frying? The pan should be ready before you start mixing the batter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking is important to ensure everything is evenly distributed. How do you remove baking powder from a cake? When all the ingredients are mixed together, you’ll know it’s ready.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Is it possible to make a dough using an electric mixer for about 3 minutes? How do you scrape down the sides of a bowl to ensure everything is evenly combined? Beat the eggs one at a time, then stir in the buttermilk, lemon zest, and vanilla. Stir in all the remaining ingredients. Is it possible for a mixture to look curdled at this point? Make sure your eggs are at room temperature too because they mix better that way!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can result in a tough cake. What are some small lumps in the batter? Is it better to undermix than overmix? If there are streaks of flour left, just make sure there is no streak left. Don’t worry too much about it being white. Is it smooth?

Step 5: Prepare Filling

In a small bowl, toss the raspberries with the sugar and lemon juice. Set aside. How do you macerate raspberries? Let it sit for about 10 minutes while you finish preparing the batter. The sugar draws out the raspberry juice and creates a vibrant, syrupy mixture. What is the perfect balance of sweet and tart, and it adds so much flavor to the cake.

Step 6: Layer & Swirl

How much batter should you pour into a bundt pan? What’s the best way to serve raspberry pancakes? Spoon the raspberry mixture over the top. Use a knife or skewer to gently swirl the raspberry mixture into the batter. Be careful not to overmix, as you want to maintain the distinct swirls of raspberry. I like to drag the knife in a figure-eight motion through the batter for the best marbling effect.

Step 7: Bake

I baked it for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. I start checking the cake around 50 minutes and add a few extra minutes if needed. If the top of the cake is browning too quickly, you can tent it with foil. What is the best time to bake in an oven? When a toothpick comes out clean, the cake is done. The cake does not spring back.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and salt. How do you make a smooth paste with milk and How much lemon juice and milk do you need to make? Once the cake is completely cool, drizzle the glaze over the top. For a thicker glaze, add more powdered sugar. I always let the glaze drip down the sides for a beautiful and delicious finish.

Step 9: Slice & Serve

Slice and serve this Lemon Raspberry Bundt Cake. It’s delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake is perfect for sharing with friends and family, or for enjoying all on your own with a cup of coffee or tea. I like to dust mine with a bit of powdered sugar on the plate for a fancier presentation!

What to Serve It With

This Lemon Raspberry Bundt Cake is a star on its own, but here are some serving suggestions to make it even more special:

For Breakfast: Pair it with a strong cup of coffee or a latte. A simple presentation on a pretty plate is all you need.
For Brunch: Serve it alongside fresh fruit, yogurt, and mimosas. A beautiful platter with various berries and a sprig of mint will make it look extra elegant.
As Dessert: Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of raspberry sauce would also be a delicious addition.
For Cozy Snacks: Enjoy a slice with a warm cup of tea or hot chocolate. Curl up on the couch with a blanket and a good book for the perfect cozy treat.

My family loves it with a simple dusting of powdered sugar and a side of fresh berries. It’s become a tradition at our Sunday brunches. Sometimes, I’ll even add a scoop of lemon sorbet for an extra burst of citrus flavor. Trust me, it’s amazing!

Top Tips for Perfecting Your Lemon Raspberry Bundt Cake

Here are a few tips and tricks I’ve learned over the years to help you make the best Lemon Raspberry Bundt Cake:

Butter Softening: Make sure your butter is *really* soft before creaming it with the sugar. This will ensure a smooth and creamy batter. If you forget to take it out of the fridge ahead of time, you can microwave it in 10-second intervals until it’s soft but not melted.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry if there are a few small lumps.
Swirl Customization: Don’t overdo the swirling! You want to maintain distinct streaks of raspberry, not a completely uniform color. A few gentle swirls are all you need. I like to use a chopstick for more precise control.
Ingredient Swaps: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle before adding it to the batter. You can also substitute the raspberries with other berries, such as blueberries or blackberries.
Baking Tips: Every oven is different, so adjust the baking time as needed. If the top of the cake is browning too quickly, you can tent it with foil. A cake tester inserted into the center should come out clean.
Glaze Variations: For a thicker glaze, add more powdered sugar. For a thinner glaze, add more lemon juice or milk. You can also add a teaspoon of vanilla extract or lemon zest for extra flavor. I tested it with a hint of orange zest and it tastes so unique.

I’ve made this cake countless times, and I’ve learned that a little patience and attention to detail can make all the difference. Don’t be afraid to experiment and find what works best for you. Happy baking!

Storing and Reheating Tips

Here’s how to keep your Lemon Raspberry Bundt Cake fresh and delicious:

Room Temperature: You can store the cake at room temperature for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. It’s best to store it in a cool, dry place away from direct sunlight.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing odors from the refrigerator. Let it come to room temperature before serving for the best flavor and texture.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in foil. You can store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving. It’s best to freeze the cake without the glaze, as the glaze can become sticky when thawed.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to add the glaze after it has been thawed. This will prevent the glaze from becoming sticky or dissolving during the freezing process. You can also store the glaze separately in the refrigerator and drizzle it over the cake just before serving.

I find that freezing individual slices is a great way to have a quick and easy dessert on hand whenever I need it. Just wrap each slice tightly in plastic wrap and store it in a freezer bag. It’s so convenient!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together. You may also need to add a little extra moisture to the batter, as gluten-free flours tend to absorb more liquid. Start with an extra tablespoon or two of milk or buttermilk, and add more if needed until the batter reaches the desired consistency. Keep an eye on the cake during baking, as gluten-free cakes tend to bake faster.

Do I need to peel the raspberries?

Nope! You definitely do *not* need to peel the raspberries! They’re perfect just the way they are. The peel adds a bit of texture and fiber, plus it would take forever! Just give them a gentle rinse before using them.

Can I make this as muffins instead?

Absolutely! To make this as muffins, fill muffin liners about two-thirds full with batter. Bake at 375°F (190°C) for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. You can then drizzle them with the lemon glaze or dust them with powdered sugar. Keep an eye on the baking time, as muffins tend to bake faster than cakes.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter. Start by reducing it by a quarter cup, and adjust to taste. You can also substitute some of the granulated sugar with a natural sweetener, such as honey or maple syrup. However, keep in mind that this may slightly alter the flavor and texture of the cake. You can also reduce the sweetness of the glaze by using less powdered sugar or adding more lemon juice.

What can I use instead of the glaze?

If you don’t want to use the lemon glaze, you can simply dust the cake with powdered sugar. You can also make a simple syrup by heating equal parts sugar and water until the sugar is dissolved. Brush the syrup over the cake while it’s still warm to add moisture and sweetness. Another option is to make a cream cheese frosting by beating together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Final Thoughts

This Lemon Raspberry Bundt Cake is truly a special treat that’s perfect for any occasion. The combination of tangy lemon and sweet raspberries is simply irresistible, and the bundt pan makes it look like you spent hours on it, even though it’s surprisingly easy to make. I hope you’ll give this recipe a try and share it with your friends and family. If you enjoy this cake, you might also like my Lemon Poppy Seed Cake or my Raspberry Swirl Cheesecake. Let me know in the comments how yours turns out and if you made any fun variations. Happy baking!