This lemon raspberry bundt cake makes a delightful addition to any Easter or Mother's Day brunch. It is packed with the bright tang of fresh lemon zest and juice, and the juicy goodness of raspberries, giving it an explosion of flavor in every bite.
Lemon Raspberry Bundt Cake Recipe
This Lemon Raspberry Bundt Cake is the perfect dessert for any occasion. Bursting with tangy lemon and sweet raspberry flavors, every bite is a heavenly combination of citrusy and fruity goodness.
The moist, tender crumb of the cake is achieved through a combination of butter, oil, and sour cream, creating a rich and velvety texture. The addition of fresh lemon zest and juice gives the cake a bright and refreshing flavor, while the raspberry swirls add a burst of sweetness that perfectly complements the tart lemon.
Topped with a luscious cream cheese frosting and fresh raspberries, this bundt cake is as beautiful as it is delicious. It's the perfect dessert to serve at a dinner party or to enjoy with a cup of tea or coffee in the afternoon.
- Eggs: They provide structure to this cake. Without eggs, it would be denser and less tender. For the best results, leave them on your kitchen counter to bring them to room temperature before using them.
- Sour Cream: It adds moisture and tanginess to the cake, and also helps to create a tender crumb and a lighter texture. The acidity in sour cream reacts with baking soda and helps the cake rise.
- All-Purpose Flour: Measure your flour and other dry ingredients carefully to ensure a moist, crumbly cake.
- Butter and Oil: Using a combination of butter and oil in the batter for a bundt cake can offer some unique benefits. Butter adds flavor and richness to the cake, while oil adds moisture and can help to create a tender crumb.
- Lemon juice and lemon zest: They can add a bright, citrusy flavor to this raspberry bundt cake.
- Vanilla Extract: This is a flavor enhancer, so use homemade or pure vanilla extract for the best results.
- Baking Powder and Baking Soda: Together, these two leavening agents help the cake rise and lighten its texture.
- Fresh Raspberries: Once rinsed and pat dry, toss them in a tablespoon of flour. This helps them from settling at the bottom of the pan. Raspberries have a high water content, and when they are added directly to the batter, the excess moisture can cause them to sink to the bottom of the cake during baking. This can result in a cake with an uneven texture and distribution of berries. Coating them in flour also helps to keep the color of raspberries from bleeding into the batter.
- Sugar: Feel free to increase or decrease the amount to your liking.
- Salt: It enhances the overall flavor and can help to balance out the sweetness of the other ingredients.
How to Make Lemon Raspberry Bundt Cake
- To prepare your bundt pan for baking, generously butter and flour it, tapping out any excess flour. Another option is to use a cooking spray that includes flour, such as Baker's Joy spray with flour, which can make the process even easier.
- Use either a stand mixer with the paddle attachment or a hand mixer. Cream together the butter and sugar until the mixture becomes light in texture. Next, add the oil, lemon zest, lemon juice, and vanilla extract to the bowl and continue to beat the mixture until it is well blended.
- Add the eggs one at a time, making sure to mix the batter thoroughly after each addition. By adding the eggs one at a time and mixing well in between, you can ensure that they are fully incorporated into the batter.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Once the dry ingredients are properly combined, add them to the batter, along with the sour cream. Use your mixer on low speed and mix until the ingredients are just combined. This will help prevent the batter from becoming tough or dense.
- In a separate medium-sized bowl, toss the raspberries with one tablespoon of flour, which will help to prevent them from sinking to the bottom of the cake during baking. Once the berries are coated in flour, gently fold them into the batter. Be careful not to overmix the batter at this point, as this can cause the raspberries to break apart and turn the batter pink.
- It's time to bake the cake. Carefully pour the batter into the prepared bundt pan, making sure to spread it evenly to ensure even baking. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the pan onto a wire rack to remove the cake and allow it to cool completely.
Cream Cheese Frosting For Lemon Raspberry Bundt Cake
This cream cheese frosting pairs perfectly with lemon raspberry bundt cake. To make the frosting, beat together cream cheese and butter until the mixture is light and fluffy. Add vanilla extract and salt and mix until combined. Then, gradually add in powdered sugar, a little bit at a time, until the frosting reaches your desired level of sweetness.
If the frosting is too thick, add a small amount of milk or heavy cream to thin it out. Conversely, if it is too thin, you can add more powdered sugar until you reach the desired consistency.
Decorate the cake. Garnish the frosting with some fresh raspberries and lemon slices.
- Use fresh, in-season raspberries for the best flavor. If fresh raspberries are not available, you can also use frozen raspberries, but be sure to thaw them completely before using.
- To prevent the raspberries from sinking to the bottom of the cake during baking, toss them in a small amount of flour before adding them to the batter.
- Always grease the pan with a mixture of softened butter and flour. This will create a non-stick barrier that helps the cake release more easily.
- For an extra burst of raspberry flavor, you can add a small amount of raspberry liqueur to the batter.
- Use the combination of butter and oil. This will help to keep the cake moist and tender, while also adding a rich, buttery flavor.
- When making the cream cheese frosting, be sure to use softened cream cheese and butter for the smoothest and creamiest frosting.
- Top the finished cake with fresh raspberries and lemon slices. This will create a beautiful and elegant dessert that is perfect for any occasion.
If you plan to store the cake for more than a day or two, it is best to keep it in the refrigerator. Place cake in the airtight container in the fridge. It should keep for up to a week.
When you're ready to serve the cake, remove it from the fridge and let it come to room temperature for 30 minutes to an hour before slicing.
More Bundt Cake Recipes
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Lemon Raspberry Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
Indulge in a slice of pure sunshine with every bite of this Lemon Raspberry Bundt cake. This luscious dessert is a harmonious blend of bright citrusy notes from the lemon zest and juice and the juicy, tart-sweet taste of raspberries.
Lemon Raspberry Bundt Cake
- ½ cup unsalted butter, at room temperature
- 2 cups granulated sugar
- ¼ cup vegetable oil
- 2 teaspoons grated lemon zest
- ¼ cup lemon juice, freshly squeezed
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups fresh raspberries, rinsed, dried and tossed with 1 tablespoon flour
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice, freshly squeezed
- 2 ½ cups powdered sugar, sifted
- 1 cup fresh raspberries
- Lemon slices
- Lemon zest
Lemon Raspberry Bundt Cake
- Preheat your oven to 350F. Generously butter and flour a 12-cup bundt pan, tapping out excess flour. You can also use a cooking spray with flour like Baker's Joy spray with flour.
- In the bowl of your stand mixer ( with the paddle attachment), or with a hand mixer, cream together the butter and sugar until light. Add oil, lemon zest, lemon juice and vanilla extract and beat until well blended.
- Add the eggs, one at a time, mixing after each addition.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter with sour cream, mixing on low speed just until combined.
- In a medium bowl toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared bundt pan.
- Bake for 55-60 minutes at 350˚F, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes in the pan, then invert onto a wire rack and let cook completely.
Cream Cheese Frosting
- Using a hand mixer, beat butter and cream cheese until smooth.
- Add vanilla extract and salt and mix until combined.
- Gradually add in powdered sugar and mix until combined.
- Decorate the cooled cake. Top with fresh raspberries, lemon slices and lemon zest.
- Serve and enjoy!
- Store the cake in an airtight container in the fridge for 6-7 days.
Storage: If you plan to store the cake for more than a day or two, it is best to keep it in the refrigerator. Place cake in the airtight container in the fridge. It should keep for up to a week. When you're ready to serve the cake, remove it from the fridge and let it come to room temperature for 30 minutes to an hour before slicing.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Cake recipes
- Cuisine: American
- Calories: 496kcal
- Sugar: 55g
- Sodium: 196mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon raspberry bundt cake, raspberry bundt cake, bundt cake recipes
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