Lemon Raspberry Bundt Cake
This moist Lemon Raspberry Bundt Cake combines sweet and tangy flavors with fresh raspberries and a zesty lemon glaze, making it perfect for any occasion.
Ingredients
For the Cake
- 1.25 sticks 1 ¼ sticks unsalted butter, softened Ensure butter is softened for easy creaming.
- 1.25 cups 1 ¼ cups white sugar
- 3 large 3 large eggs At room temperature to ensure even mixing.
- 2 whole Zest of 2 lemons
- 0.25 cups Juice of 2 lemons (reserve ¼ cup for the glaze) Reserve ¼ cup for the glaze.
- 2 cups 2 cups all-purpose flour Sifted for better texture.
- 1.2 teaspoons 1 ⅕ teaspoons baking powder
- 0.5 teaspoons ½ teaspoon baking soda
- 0.5 teaspoons ½ teaspoon salt
- 0.67 cups ⅔ cup milk Whole milk recommended.
- 1 teaspoon 1 teaspoon vanilla extract
- 2 cups 2 cups raspberries (fresh or frozen) If using frozen, do not thaw.
For the Lemon Glaze
- 1 tablespoon 1 tablespoon unsalted butter, melted
- 1 cup 1 cup powdered sugar
- 0.25 cups ¼ cup lemon juice
- 0.5 teaspoons ½ teaspoon vanilla extract
Instructions
Make the Cake
- Preheat the oven to 350°F (180°C) and generously grease a bundt pan.
- Zest and juice the lemons. Set aside the zest and reserve ¼ cup of the juice for the glaze.
- In a large bowl, cream together the softened butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the butter mixture and mix gently.
- Stir in the lemon zest, remaining lemon juice, and milk until well combined.
- Fold in the remaining dry ingredients until just incorporated.
- Gently fold in the raspberries until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 30–35 minutes or until a skewer inserted in the center comes out clean.
- Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Make the Glaze
- In a bowl, whisk together the melted butter, powdered sugar, reserved lemon juice, and vanilla extract until smooth and glossy.
- Once the cake has cooled completely, drizzle the glaze over the top and allow it to set.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week, or freeze for up to three months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g