Lemon Raspberry Bundt Cake

Introduction

Why Lemon Raspberry Bundt Cake is a Must-Try

There’s something magical about a Bundt cake. Maybe it’s the elegant ring shape or the way it holds flavors so well. And when you add a zesty lemon touch with juicy raspberries? Oh, it’s pure bliss!

This cake is a showstopper, whether for a casual brunch or a fancy dessert table. The balance between sweet, tart, and buttery makes every bite an experience. Plus, the slight crispiness on the outside and the soft, tender crumb inside? Absolutely irresistible!

What’s great is that this cake isn’t just about taste—it’s also a no-fail bake. The Bundt pan gives it an evenly baked texture, while the combination of butter, eggs, and sour cream keeps it incredibly moist. And let’s not forget the tangy lemon glaze that takes it over the top!

In this guide, you’ll discover everything about this cake—from its origins to the best ingredients and baking methods. You’ll also get expert tips on making it foolproof. So, if you’re ready to impress your friends and family with a homemade masterpiece, this is your go-to recipe!

Now, let’s dive into the story behind Bundt cakes and how this lemon-raspberry combo became a favorite.

History and Origin

The Bundt Cake: A Brief History

Bundt cakes have been around for a long time. Their shape comes from a European cake called Gugelhupf. Immigrants brought the idea to America. But it wasn’t until the 1950s that the Bundt pan became popular.

A company called Nordic Ware made the first commercial Bundt pan. It was different from traditional cake pans. The ring shape allowed heat to spread evenly. This meant cakes baked better, with a perfect texture every time.

By the 1960s, Bundt cakes became a trend. A winning recipe in a baking contest helped spread their fame. Soon, they were everywhere—cookbooks, magazines, and family kitchens.

Lemon and Raspberry: A Perfect Match

Lemon and raspberries are a dream team. Lemon adds a bright, fresh flavor. Raspberries bring natural sweetness and a little tartness. Together, they create a perfect balance.

People have used lemon in baking for centuries. It adds moisture and enhances other flavors. Cakes, pies, and cookies all benefit from its zingy touch.

Raspberries also have a long history in desserts. Their sweet-tart taste pairs well with rich, buttery cakes. When baked, they become juicy and burst with flavor.

Mixing these two ingredients in a Bundt cake creates magic. The cake is soft and moist, with fruity surprises in every bite. It’s no wonder this combination is loved by so many.

Now that you know the history, let’s talk about what you need to make this cake truly special!

Ingredients Overview

Key Ingredients for Lemon Raspberry Bundt Cake

A great cake starts with the right ingredients. Each one plays a key role in flavor and texture. Let’s break them down!

Flour Selection

Flour gives the cake structure. Cake flour is best. It makes the cake soft and light. If using all-purpose flour, sift it well for a finer texture.

Leavening Agents

Baking powder and baking soda help the cake rise. They create a fluffy texture. Without them, the cake would be dense.

Fats

Butter adds rich flavor. Use unsalted butter for better control of the taste. Softening it before mixing helps create a smooth batter.

Dairy Components

Sour cream or buttermilk makes the cake moist. They also add a slight tangy flavor. This helps balance the sweetness.

Sweeteners

Sugar is more than just sweet. It helps create a soft, tender cake. Granulated sugar is best. It mixes well and gives a fine crumb.

Flavor Enhancers

Lemon is the star of the show! Use fresh lemon zest, lemon juice, and lemon extract for the best taste. Each adds a different layer of citrus flavor.

Fruit Additions

Raspberries bring bursts of juicy sweetness. Fresh or frozen both work. If using frozen, don’t thaw them. Toss them in a little flour to prevent sinking.

Optional Additions for Extra Flavor

Want more depth? Add a pinch of salt to enhance flavors. A little vanilla extract can add warmth. Some people even mix in white chocolate chips for a richer taste.

With these ingredients, your cake will be moist, flavorful, and absolutely delicious! Now, let’s get into the tools you’ll need to make baking easy.

Equipment Needed

Essential Baking Tools

You don’t need fancy tools. Just a few basics will do!

Bundt Pan

A Bundt pan gives the cake its classic shape. Use a non-stick pan for easy release. A 10-12 cup pan works best for this recipe.

Mixing Bowls

You’ll need at least two. One for dry ingredients. Another for wet. Glass or stainless steel works well.

Electric Mixer

A hand mixer or stand mixer makes mixing easier. It helps blend butter and sugar until fluffy.

Measuring Tools

Use measuring cups and spoons for accuracy. A kitchen scale helps if you want precise results.

Spatula & Whisk

A rubber spatula helps scrape every bit of batter. A whisk helps mix dry ingredients evenly.

Cooling Rack

A cooling rack helps air circulate. This keeps the cake from getting soggy.

Got your tools? Great! Now, let’s make the batter.

Conclusion

This Lemon Raspberry Bundt Cake is a must-try. It’s easy to make, soft, and full of flavor. The mix of zesty lemon and juicy raspberries makes it special.

You don’t need fancy skills. Just follow the steps, use fresh ingredients, and bake with care. The lemon glaze adds the perfect touch. Serve it plain, with cream, or fresh berries.

Store it well to enjoy later. Freeze slices for a quick treat. Want to impress guests? This cake will do it!

Now, grab your ingredients and start baking. Enjoy every bite!

Print

Lemon Raspberry Bundt Cake

---

• Author: Olivia Hartwellen
• Total Time: 1 hour 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

This Lemon Raspberry Bundt Cake is soft, moist, and bursting with fresh citrus and berry flavors. The buttery crumb, combined with juicy raspberries and a tangy lemon glaze, makes it perfect for any occasion. Whether for brunch, dessert, or a special gathering, this cake is sure to impress!

---

Ingredients

Scale 1x2x3x

For the Cake:

• 250 g (2 cups) all-purpose flour
• 200 g (1 cup) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 115 g (1/2 cup) unsalted butter, softened
• 3 large eggs
• 120 g (1/2 cup) sour cream or Greek yogurt
• 60 ml (1/4 cup) fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 120 g (1 cup) fresh or frozen raspberries (tossed in 1 tbsp flour)

For the Lemon Glaze:

• 120 g (1 cup) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

---

Instructions

• Prepare the Batter:

  • Preheat oven to 175°C (350°F). Grease and flour a 10-cup Bundt pan.
  • In a bowl, whisk flour, baking powder, baking soda, and salt.
  • In another bowl, beat butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each.
  • Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
  • Gradually add dry ingredients, mixing until just combined.
  • Gently fold in raspberries.

• Bake the Cake:

  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 50-60 minutes or until a toothpick comes out clean.
  • Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

• Make the Glaze:

  • In a bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth.
  • Drizzle over the cooled cake.

Notes

• Coat the Raspberries to Prevent Sinking

  • Toss the raspberries in 1 tablespoon of flour before adding them to the batter. This helps distribute them evenly and prevents them from sinking to the bottom of the cake.

• Do Not Overmix the Batter

  • Overmixing can lead to a dense cake. Mix the wet and dry ingredients until just combined to maintain a light and fluffy texture.

• Let the Cake Cool Before Adding the Glaze

  • If the cake is too warm, the glaze will melt and become too thin. Allow it to cool completely before drizzling to achieve the perfect consistency and look.

• Prep Time: 15 mins
• Cook Time: 60 mins