Lemon Raspberry Bundt Cake

Are you ready to be swept away by an explosion of flavors that dance delightfully on your taste buds? The Lemon Raspberry Bundt Cake is not your average dessert. Picture this: a moist and fluffy cake infused with zesty lemon, punctuated by the tartness of fresh raspberries. This cake is perfect for family gatherings, warm winter evenings, or any occasion that calls for a touch of sweetness. Plus, it’s so easy to whip up that a novice in the kitchen can impress everyone around the dinner table!

Fun fact: Bundt cakes originated in Germany but became wildly popular in the United States after a charming little recipe surfaced in the 1960s. Simple to make and visually appealing, this cake can rival even the classic chocolate chip cookies for the title of “family favorite.” If you enjoy cozying up to a slice of my Vanilla Chai Tea Cake, you’ll absolutely adore this lemony twist on a classic cake. Let’s dive in and turn your kitchen into a bakery!

What is Lemon Raspberry Bundt Cake?

So, what’s with the quirky name Lemon Raspberry Bundt Cake? Ever wondered where ‘Bundt’ comes from? While it sounds intriguing, it’s just a name derived from the German word “bund,” meaning “a group.” And what better way to “group” flavors together than by enveloping fresh raspberries in a sumptuous lemon cake? It’s a saying that the way to a man’s heart is through his stomach, and this cake is sure to create a pathway straight to everyone’s hearts! Gather your ingredients and let’s get this delightful cake in the oven!

Why You’ll Love This Lemon Raspberry Bundt Cake

What makes the Lemon Raspberry Bundt Cake a standout? First and foremost, this cake is sheer delight with every bite—think moist, fluffy, and citrusy with a delightful crunch from the raspberries!

Cooking at home brings the bonus of savings, allowing you to skip the bakery prices without skimping on flavor and fun. Unlike store-bought cakes, homemade ones let you adjust the sweetness to your liking, ensuring every slice is just right. Imagine drizzling a creamy lemon glaze over the top, transforming this cake into a culinary masterpiece, reminiscent of a classic pound cake but with a refreshing twist. Ready to find out how simple it is to make this delicious treat?

How to Make Lemon Raspberry Bundt Cake

Quick Overview

The Lemon Raspberry Bundt Cake is incredibly easy and satisfying to make. In just 15 minutes of prep time, you’ll create a moist cake bursting with refreshing flavors that your entire family will love. As the cake bakes, those wonderful aromas will have everyone gathering in the kitchen, eagerly awaiting a slice!

Key Ingredients for Lemon Raspberry Bundt Cake

Here’s what you’ll need to whip up this delectable cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened to room temperature
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon lemon zest (freshly grated)
• ½ cup lemon juice (freshly squeezed)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup fresh raspberries (you can use frozen, just thaw them)
• Optional: powdered sugar for dusting

Step-by-Step Instructions

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a bundt pan thoroughly with baking spray or a little oil to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until well blended and set aside.
3. Cream Butter and Sugar: In another mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy—about 4-5 minutes.
4. Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the buttermilk, lemon zest, and lemon juice until everything is just combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being mindful not to overmix.
6. Fold in Raspberries: Gently fold in the raspberries, ensuring they’re evenly distributed without crushing them.
7. Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
9. Serve: Dust with powdered sugar if desired or drizzle with a simple lemon glaze. Get ready to enjoy each flavorful bite!

Top Tips for Perfecting Lemon Raspberry Bundt Cake

• Substitutions: For a non-dairy option, you can use almond milk instead of buttermilk. Just add a teaspoon of vinegar to the milk to create a buttermilk-like consistency.
• Timing: Always ensure your butter is at room temperature for optimal creaming with the sugar.
• Avoid Common Mistakes: Don’t overmix your batter after adding the dry ingredients, as it can make the cake dense. Gentle folding is key!

Storing and Reheating Tips

If you have leftover Lemon Raspberry Bundt Cake, you’re in luck! Store it at room temperature in an airtight container for up to 3 days. If you wish to keep it longer, you can wrap slices tightly in plastic wrap and store them in the freezer for up to 3 months. When you’re ready to indulge, simply thaw it at room temperature or reheat in a microwave for a few seconds to maintain that moist, fluffy texture.

Now that you have your recipe for Lemon Raspberry Bundt Cake, what are you waiting for? Bake it, share with your loved ones, and enjoy the zest of life—one slice at a time! Happy baking!

Lemon Raspberry Bundt Cake

A moist and fluffy cake infused with zesty lemon and fresh raspberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Baked Goods, Dessert

Cuisine: American, German

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened Room temperature
• 1 cups buttermilk
• 3 large eggs
• 1 tablespoon lemon zest Freshly grated
• 0.5 cups lemon juice Freshly squeezed
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup fresh raspberries Can use frozen, just thaw them
• powdered sugar For dusting (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with baking spray or a little oil to prevent sticking.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until well blended and set aside.
3. In another mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy—about 4-5 minutes.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the buttermilk, lemon zest, and lemon juice until everything is just combined.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being mindful not to overmix.
6. Gently fold in the raspberries, ensuring they’re evenly distributed without crushing them.
7. Pour the batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
2. Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
3. Dust with powdered sugar if desired or drizzle with a simple lemon glaze.

Notes

For a non-dairy option, you can use almond milk instead of buttermilk by adding a teaspoon of vinegar. Ensure butter is at room temperature for optimal mixing. Avoid overmixing the batter after adding dry ingredients to keep the cake fluffy.