Lemon Raspberry Bundt Cake
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.
Servings: 12
Ingredients
Lemon Raspberry Bundt Cake
- 1/2 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 2 teaspoons grated lemon zest
- 1/4 cup lemon juice freshly squeezed
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh raspberries rinsed, dried and tossed with 1 tablespoon flour
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice freshly squeezed
- 2 1/2 cups powdered sugar sifted
Decoration
- 1 cup fresh raspberries
- Lemon slices
- Lemon zest
Equipment
Instructions
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.
Notes
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.
Nutrition
Calories: 496kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 196mg | Fiber: 2g | Sugar: 55g