Lemon Raspberry Bundt Cake Recipe

Lemon Raspberry Bundt Cake Recipe

Make a bright Lemon Raspberry Bundt Cake Recipe with tangy lemon, juicy raspberries, and a glossy lemon glaze.

Prep Time20 minutes
Cook Time55 minutes
Total Time75 minutes
Yield12

Ingredients

Instructions

Step 1: Prepare the Bundt pan and oven

Preheat the oven to 350°F (175°C) and thoroughly grease a classic Bundt pan so batter will release cleanly; set the prepared pan aside on the painted pine wood surface while you assemble the batter.

Step 2: Combine the dry ingredients

In a medium matte grey ceramic bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed and aerated, leaving a soft, powdery texture with no lumps.

Step 3: Cream butter and sugar

In a large matte grey mixing bowl beat the softened unsalted butter with granulated sugar until light, pale, and fluffy; the mixture should look aerated and slightly ribbon-like when you lift the beaters.

Step 4: Incorporate the eggs

Add the large eggs one at a time to the butter-sugar mixture, beating well after each addition so the batter becomes smooth and glossy, returning to a slightly looser, cohesive texture.

Step 5: Add flavorings

Stir in the vanilla extract and freshly grated lemon zest so the batter shows tiny bright lemon specks throughout, perfuming the mixture and slightly brightening its pale yellow tone.

Step 6: Alternate dry mixture and sour cream

Fold the dry flour mixture and sour cream into the butter-egg base in alternating additions, beginning and ending with the dry mix; mix just until combined so the batter remains tender and slightly thick but still pourable.

Step 7: Fold in the raspberries

Gently fold in the fresh raspberries that were tossed in a tablespoon of flour so they are evenly distributed without being crushed; the batter should show occasional deep red pockets and gentle berry silhouettes.


Step 8: Transfer to the Bundt pan

Pour the lemon-raspberry batter into the greased Bundt pan and use a flexible spatula to smooth the top into an even layer, leaving the raspberries suspended within the batter and creating a glossy, slightly domed surface.

Step 9: Bake until set

Bake the filled Bundt pan for about 50–60 minutes until the exterior is golden and a toothpick inserted into the center comes out clean, the surface showing a fine, even crumb crust.

Step 10: Cool and unmold

Allow the cake to cool in the pan for 15 minutes to set, then turn it out carefully onto a wire rack to cool completely so the interior crumb firms and steam dissipates.

Step 11: Make the lemon glaze

Whisk powdered sugar with fresh lemon juice until smooth and glossy, adjusting to a thick but pourable consistency that will cling and slowly cascade down the Bundt ridges.

Step 12: Glaze the cooled cake

Drizzle the lemon glaze evenly over the fully cooled cake, letting thin rivulets form and settle into the cake’s intricate pockets, creating a bright, shiny finish over the golden exterior.

Step 13: Garnish and present

Top the glazed Bundt with fresh raspberries and delicate lemon zest curls, optionally dusting a few berries with a whisper of sugar for a sparkling finish; place the cake on an elegant white cake stand and serve.


Notes