Lemon Raspberry Bundt Cake Recipe

If you’re looking for a dessert that perfectly balances sweetness and tartness, look no further than the Zesty Lemon Raspberry Bundt Cake. This delightful treat combines the bright flavors of fresh lemons with the juicy burst of ripe raspberries, creating a cake that is both refreshing and indulgent. The vibrant colors and enticing aroma make it a standout dessert, whether you’re hosting a casual gathering, celebrating a special occasion, or simply treating yourself to something sweet.

Indulge in the delightful flavors of the Zesty Lemon Raspberry Bundt Cake, a perfect blend of tart and sweet that brightens any occasion. This stunning dessert combines fresh lemons and juicy raspberries, creating a cake that's as beautiful as it is delicious. Whether served at brunch, a gathering, or as a special treat, this Bundt cake is sure to impress. With simple preparation steps and vibrant presentation, it's a must-try for your baking adventures!

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Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 tablespoon lemon zest

½ cup fresh lemon juice (about 2-3 lemons)

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, if out of season)

½ cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or spray with a non-stick baking spray.

Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract until combined.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix! Gently fold in the raspberries with a spatula.

Pour into Bundt Pan: Pour the batter into the prepared Bundt pan, smoothing the top to ensure even baking.

Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the Cake: Once baked, remove the Bundt pan from the oven and let it cool on a wire rack for about 10-15 minutes. Carefully invert the cake onto the rack to cool completely.

Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, you can add a little water or more lemon juice to reach your desired consistency.

Drizzle the Glaze: Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Serve and Enjoy: Slice the cake into pieces and serve with fresh raspberries or whipped cream, if desired!

Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 10-12