Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake: A Tangy and Sweet Delight

This Lemon Raspberry Bundt Cake is a perfect combination of zesty lemon and sweet, juicy raspberries, with a rich cream cheese frosting to top it all off. Bursting with fresh flavors and adorned with vibrant decorations, this cake is ideal for any occasion, from a summer party to a cozy family dessert. The moist, tender cake is packed with citrusy brightness and fruity sweetness, making it a crowd-pleaser!

Ingredients:

For the Lemon Raspberry Bundt Cake:

• 2 ½ cups (330 g) cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 8 ounces (227 g) unsalted butter, at room temperature
• 8 ounces (227 g) full-fat cream cheese, at room temperature
• 2 cups (397 g) granulated sugar
• ¼ cup (57 ml) freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon lemon extract (optional)
• 5 large eggs, at room temperature
• 2 cups fresh raspberries
• 3 tablespoons (21 g) all-purpose flour

For the Cream Cheese Frosting:

• 4 ounces full-fat cream cheese, at room temperature
• 2 ounces unsalted butter, at room temperature
• 2 ½ cups confectioners’ sugar, sifted (more if needed)
• ⅛ teaspoon salt
• ½ teaspoon lemon extract (optional)
• 1 tablespoon freshly squeezed lemon juice

For Decoration:

• 1 cup fresh raspberries
• Lemon slices
• Lemon zest

Directions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Generously grease a 10-inch (12-cup) Bundt pan, ensuring all the nooks and crannies are well-coated. You can use non-stick baking spray with flour or grease with butter/shortening and dust with flour. Set the prepared pan aside.

2. Make the Cake Batter:

• In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
• Gradually add the sugar, increasing the speed to medium-high, and beat until the mixture is light and fluffy, about 3 minutes.
• Add the lemon juice, lemon zest, and lemon extract (if using), and mix well.
• Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

3. Combine Wet and Dry Ingredients:

• Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing just until combined.
• In a small bowl, toss the raspberries with 3 tablespoons of flour to prevent them from sinking. Gently fold the raspberries into the batter using a rubber spatula.

4. Bake the Cake:

• Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
• Bake at 325°F (163°C) for 25 minutes, then reduce the oven temperature to 300°F (150°C) and continue baking for an additional 40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 20 minutes, then invert it onto a wire rack to cool completely.

5. Prepare the Cream Cheese Frosting:

• In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese and butter on medium speed until smooth and creamy.
• Reduce the speed to low and gradually add the confectioners’ sugar, mixing until fully combined.
• Add the salt, lemon extract (if using), and lemon juice. Beat the frosting until smooth. Increase the speed to medium-high and beat for an additional 1 minute until light and fluffy.

6. Assemble the Cake:

• Once the cake has cooled completely, spread the cream cheese frosting over the top and sides of the Bundt cake.
• Decorate the cake with fresh raspberries, lemon slices, and lemon zest for a beautiful presentation.

Recipe Tips:

• Prevent Raspberries from Sinking: Tossing the raspberries in a bit of flour helps prevent them from sinking to the bottom of the cake during baking.
• Room Temperature Ingredients: For the best texture, ensure all your ingredients (butter, cream cheese, eggs) are at room temperature before mixing.
• Zest for Extra Flavor: Don’t skip the lemon zest! It adds a burst of citrus flavor that complements the raspberries perfectly.

Serving Suggestions:

This Lemon Raspberry Bundt Cake is perfect for spring and summer gatherings, baby showers, or as a stunning centerpiece at any dessert table. Pair it with a cup of tea or coffee for a delightful treat. The cake stores well in an airtight container in the refrigerator for up to 5 days, making it great for make-ahead preparations.

Nutrition Information:

• Prep Time: 20 minutes
• Cooking Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Calories: 480 kcal per serving
• Servings: 12 servings

This Lemon Raspberry Bundt Cake is a refreshing, light, and fruity dessert that’s sure to impress with its vibrant flavors and gorgeous presentation. The rich cream cheese frosting combined with the tangy lemon and sweet raspberries makes each bite a delightful explosion of flavors. Perfect for any celebration or simply to enjoy a beautiful homemade cake!

Lemon Raspberry Bundt Cake

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• Author: Dulcia
• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

This Lemon Raspberry Bundt Cake is a celebration of bright, fresh flavors wrapped in a soft, buttery cake. The tangy lemon juice and zest pair beautifully with the juicy raspberries, while the cream cheese frosting adds a rich, creamy finish. Every bite offers a balance of sweet and tart, with a burst of raspberry flavor that’s sure to please.

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Ingredients

Scale 1x2x3x

For the Lemon Raspberry Bundt Cake:
2 and 1/2 cups (330 g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (227 g) unsalted butter, at room temperature
8 ounces (227 g) full-fat cream cheese, at room temperature
2 cups (397 g) granulated sugar
1/4 cup (57 ml) freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon lemon extract (optional)
5 large eggs, at room temperature
2 cups fresh raspberries
3 tablespoons (21 g) all-purpose flour
For the Cream Cheese Frosting:
4 ounces full-fat cream cheese, at room temperature
2 ounces unsalted butter, at room temperature
2 and 1/2 cups confectioners’ sugar, sifted (more if needed)
1/8 teaspoon salt
1/2 teaspoon lemon extract (optional)
1 tablespoon freshly squeezed lemon juice
For Decoration:
1 cup fresh raspberries
Lemon slices
Lemon zest

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Instructions

For the Lemon Raspberry Bundt Cake:
Preheat your oven to 325°F (163°C). Generously grease a 10-inch (12-cup) Bundt pan, making sure to coat all nooks and crannies. You can use non-stick baking spray with flour or grease the pan with butter or shortening, then dust with flour. Set the pan aside.
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar, increasing the speed to medium-high, and beat until light and fluffy, about 3 minutes. Add the lemon juice, lemon zest, and lemon extract (if using).
Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Reduce speed to low and add the flour mixture, mixing just until combined.
In a small bowl, toss the raspberries with 3 tablespoons of flour. Gently fold the raspberries into the batter using a rubber spatula.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 25 minutes, then reduce the oven temperature to 300°F (150°C) and bake for an additional 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
For the Cream Cheese Frosting:
In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese and butter on medium speed until smooth and creamy.
Reduce speed to low and gradually add the confectioners’ sugar, beating until fully combined.
Add the salt, lemon extract (if using), and lemon juice. Beat until smooth. Increase the speed to medium-high and beat for 1 more minute.
Spread the frosting over the cooled Bundt cake, covering the top and sides.
For Decoration:
Garnish the frosted cake with fresh raspberries, lemon slices, and lemon zest.
Slice and serve, or store in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 65 minutes

Nutrition

• Calories: 480