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Easy Zesty Lemon Raspberry Bundt Cake

lemon raspberry bundt cake - featured image
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A bright and refreshing bundt cake combining tangy lemon zest and sweet raspberries with a tender, moist crumb, perfect for summer desserts and casual gatherings.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons (about 2 tbsp)
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (225g) fresh raspberries
  • 2 tbsp granulated sugar (for raspberry swirl)
  • 1 tbsp lemon juice (for raspberry swirl)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 tbsp fresh lemon juice (for glaze)
  • 1 tbsp milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with softened butter and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. With mixer on low, alternately add dry ingredients and milk in three parts, starting and ending with dry ingredients. Mix just until combined.
  7. In a small bowl, mash raspberries with sugar and lemon juice for the swirl.
  8. Pour half the batter into the bundt pan. Spoon half the raspberry mixture over batter and gently swirl with a knife or skewer. Repeat with remaining batter and raspberries.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick. Cake is done when toothpick comes out clean or with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Whisk powdered sugar, lemon juice, and milk until smooth to make glaze. Drizzle over cooled cake.

Notes

Use fresh lemon zest and juice for best flavor. Be gentle when folding in raspberries to avoid crushing them. Grease bundt pan thoroughly to prevent sticking. Check doneness early as ovens vary. Chilling batter briefly before swirling raspberries can reduce bleeding. Cake tastes better the next day as flavors meld.

Nutrition

Keywords: lemon cake, raspberry cake, bundt cake, summer dessert, easy cake recipe, lemon raspberry dessert, zesty lemon cake

Find it online: https://spoonette.com/easy-zesty-lemon-raspberry-bundt-cake-recipe-perfect-for-summer-desserts/