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!

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