Lemon Raspberry Bundt Cake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr 10 mins
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Additional Time
40 mins
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Total Time
2 hrs 20 mins
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Servings
1 cake (10")
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Course
Dessert
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Cuisine
International
Lemon Raspberry Bundt Cake
Description
This Lemon Raspberry Bundt Cake combines cake flour, butter, cream cheese, sugar, lemon juice, lemon zest, and optional lemon extract to create a smooth batter filled with fresh raspberries tossed in flour to prevent sinking. Baking in a greased 10-inch bundt pan at 325°F yields a lightly golden cake with tender, moist texture.
Flavor tones balance the tartness of lemon and sweetness of raspberries, complemented by a cream cheese frosting that carries lemon juice and extract for continuity. The frosting combines cream cheese, butter, confectioners' sugar, and subtle salt for balance, creating a silky, tangy glaze that sets well on the cooled cake.
Served sliced, this cake suits special occasions or gatherings where its moist crumb and fresh fruit notes stand out. It can be garnished further with additional raspberries, lemon slices, and zest for a bright presentation and fresh taste.
If cake flour is unavailable, a homemade substitute combining all-purpose flour and cornstarch, sifted multiple times, can replicate the desired light texture. The recipe suggests careful pan greasing with flour-containing spray or butter and flour dust to ensure the bundt cake releases cleanly.
Ingredients
For the Lemon Raspberry Bundt Cake:
- 2 and 1/2 cups (330 g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces (227 g) butter at room temperature, unsalted
- 8 ounces (227 g) full-fat cream cheese at room temperature
- 2 cups (397 g) granulated sugar
- 1/4 cup (57 ml) lemon juice freshly squeezed
- 1 Tablespoon lemon finely grated, zest
- 1 teaspoon lemon extract optional
- 5 large egg at room temperature
- 2 cups raspberries fresh
- 3 Tablespoons (21 g) all-purpose flour
For the Cream Cheese Frosting:
- 4 ounces cream cheese full-fat, room temperature
- 2 ounces unsalted butter room temperature
- 2 and 1/2 cups confectioners' sugar sifted, quantity 1/2 cup or more if needed
- 1/8 teaspoon salt
- 1/2 teaspoon lemon extract optional
- 1 Tablespoon lemon juice freshly squeezed
For Decoration:
- 1 cup raspberries fresh
- lemon slices
- lemon zest
Instructions
For the Lemon Raspberry Bundt Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the cake flour, baking powder, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon juice, lemon zest and lemon extract (if using).
- Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
- Scrape the batter into the prepared pan.
- Bake for 25 minutes, then reduce the oven to 300 degrees and continue cooking for 40 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
Notes
- To substitute cake flour, mix measured all-purpose flour with cornstarch (remove 2 tablespoons flour per cup and replace with 2 tablespoons cornstarch), then sift six times before use.
- Grease the bundt pan thoroughly with non-stick spray containing flour, or use butter or shortening and dust with flour to prevent sticking.
- Use room-temperature ingredients for better batter consistency and volume when mixing.
User Reviews
Overall Rating
4.9
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