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.
Ingredients
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
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