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- 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - Zest of 2 lemons - 1 cup buttermilk - 1 cup fresh raspberries - 1/4 cup powdered sugar (for glazing) - 1 tablespoon lemon juice (for glazing) To make this Lemon Raspberry Bundt Cake, start with key ingredients. First, you need flour, baking powder, and baking soda. These help your cake rise. Salt adds flavor. The butter gives it richness. Sugar sweetens the cake, while eggs help bind everything. Vanilla extract adds depth, and lemon zest brightens it up. Buttermilk makes the cake tender. Fresh raspberries add a burst of flavor. Finally, powdered sugar and lemon juice create a sweet glaze for a lovely finish. Gather these ingredients, and you're ready to create a moist and flavorful cake that will impress everyone! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease and flour a 10-inch Bundt pan. Start by preheating the oven. This step makes the baking process smooth. Grease and flour your Bundt pan well. This ensures that your cake comes out easily. - Whisk dry ingredients together. - Cream butter and sugar until fluffy. - Add eggs, vanilla extract, and lemon zest. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixes everything well. In a large bowl, beat the softened butter with sugar. You want it to be light and fluffy. This takes about three to four minutes. Next, add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract and lemon zest. This adds nice flavor to your cake. - Combine dry ingredients and buttermilk. - Fold in raspberries and pour batter into Bundt pan. - Bake and cool the cake before glazing. Slowly add the dry mix to the butter mix. Alternate adding buttermilk between the dry mix. Start and end with flour. Mix until just combined; don’t overmix. Gently fold in the fresh raspberries. Be careful not to crush them. Pour the batter into the Bundt pan and smooth the top. Bake in the oven for 45 to 50 minutes. Check with a toothpick; it should come out clean. After baking, let the cake cool in the pan for about ten minutes. Then, turn it onto a cooling rack to cool completely. - Ensuring your butter is softened properly. Softened butter is key for a fluffy cake. Leave it at room temp for about an hour before use. This helps it blend well with sugar. The mix should look light and creamy, not greasy. - Techniques for folding in raspberries without crushing. Use a spatula to gently fold in raspberries. Start from the bottom and lift the batter over the berries. This keeps them whole and maintains their flavor. Take your time; it’s worth it for a beautiful cake. - Overmixing the batter. Mixing too much can make the cake dense. Stop mixing as soon as you see no dry flour. A few lumps are okay. The cake will rise better and be lighter. - Not preparing the Bundt pan correctly. Grease and flour the pan well. This helps the cake come out easily. If the pan isn’t ready, you might end up with a cake that sticks. A non-stick spray works too. - Achieving the right consistency for the glaze. Combine powdered sugar and lemon juice until smooth. The glaze should flow off the spoon but not be too runny. Adjust with more sugar or lemon juice as needed for the right texture. - Timing for glazing the cake. Wait until the cake is cool. If you glaze it too soon, the glaze will melt and not stick well. Once cool, drizzle the glaze over the cake and let it set before serving. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better emulsification, resulting in a lighter cake. Don’t Overmix the Batter: Mix until just combined to keep the cake light and fluffy. Overmixing can lead to a dense texture. Add Extra Zest: For a more intense lemon flavor, consider adding an additional teaspoon of lemon zest to the batter. Cool Completely Before Glazing: Let the cake cool completely to avoid the glaze melting and losing its shape when applied. {{image_2}} You can change the fruits in this cake. Blueberries or strawberries work well. They add a different taste and color. Feel free to mix and match for fun. You can also add nuts. Almonds bring a nice crunch. Walnuts or pecans add a rich flavor too. Just chop them up and fold them in gently. If you need a gluten-free cake, use gluten-free flour. It gives a similar taste and texture. Many brands make blends that work great. For a dairy-free option, replace buttermilk with almond or oat milk. You can add a splash of vinegar to mimic buttermilk. This keeps the cake moist and tasty. This Bundt cake shines when served with ice cream. Vanilla or lemon ice cream complements the cake well. Whipped cream is also a great choice. It adds lightness and sweetness. For a fresh touch, use seasonal fruits as garnish. Fresh raspberries or lemon slices make it look beautiful. Your guests will love the presentation! To keep your Lemon Raspberry Bundt Cake fresh, store it in the refrigerator. Wrap the cake tightly in plastic wrap or place it in an airtight container. This helps to lock in moisture and keep the cake from drying out. If you want to serve it later, take it out of the fridge about 30 minutes before serving. This allows the cake to warm up and brings back its lovely texture. If you want to freeze the Bundt cake, first let it cool completely. Once cool, wrap the cake tightly in plastic wrap and then in aluminum foil. This double wrapping prevents freezer burn. You can freeze the cake for up to three months. When you're ready to enjoy it, move the cake to the fridge overnight to thaw. For the best texture, avoid microwaving it to defrost. Instead, let it thaw slowly in the fridge. At room temperature, the Lemon Raspberry Bundt Cake stays fresh for about two days. To keep the best flavor and texture, cover it loosely with plastic wrap or a cake dome. If you need it to last longer, the refrigerator or freezer is your best option. Baking a Lemon Raspberry Bundt Cake takes about 45 to 50 minutes. You should check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. If it has batter on it, let it bake a bit longer. Yes, you can use frozen raspberries. They will work fine in this cake. However, they may make the batter a bit wetter. This can change the texture, but the flavor will still be delicious. Just be gentle when folding them in to avoid breaking them too much. If you don't have buttermilk, you can make a quick substitute. Use 1 cup of milk and add 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a similar taste and texture as buttermilk. Another option is to use plain yogurt or sour cream, thinned with a bit of milk. This blog post gives you all the steps to bake a Lemon Raspberry Bundt Cake. You learned about the main ingredients, the right way to mix them, and tips for the best results. I highlighted how to store and freeze your cake to keep it fresh. Remember, adding different fruits or nuts can change the flavor. Whether serving at a party or enjoying a slice at home, this cake offers a burst of flavor. Start baking and enjoy your creation!

Lemon Raspberry Bliss Bundt Cake

A delightful bundt cake infused with lemon and fresh raspberries, topped with a tangy lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 lemons zest
  • 1 cup buttermilk
  • 1 cup fresh raspberries
  • 0.25 cup powdered sugar (for glazing)
  • 1 tablespoon lemon juice (for glazing)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy release of the cake.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer.
  • Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest until fully combined.
  • Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with buttermilk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.
  • Gently fold in the fresh raspberries until evenly distributed throughout the batter.
  • Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and lemon juice until you achieve a smooth consistency.
  • Once the cake is completely cool, drizzle the lemon glaze over the top, letting it cascade down the sides.
  • Slice the cake and serve it on a platter, garnishing with extra raspberries or lemon slices if desired.

Notes

For best results, use fresh raspberries and ensure the cake is completely cool before glazing.
Keyword bundt, cake, dessert, lemon, raspberry