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
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