Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake is a delightful dessert that combines the zesty brightness of lemons with the sweet tartness of fresh raspberries. This cake is perfect for any occasion, from a family gathering to a special celebration. Its moist texture and vibrant flavors make it stand out. Whether enjoyed on its own or served with a cup of tea, this cake is sure to impress your guests.

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
• Bursting with Flavor: The combination of lemon and raspberry creates a refreshing taste that’s hard to resist.
• Perfect for Any Occasion: Whether it’s a casual brunch or a festive party, this cake fits right in.
• Beautiful Presentation: The bundt shape makes for an elegant dessert that’s visually appealing.
• Versatile Ingredients: You can easily substitute or add other fruits if desired.

Tools and Preparation

Before you start baking your Lemon Raspberry Bundt Cake, gather the essential tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: The unique shape helps create an attractive presentation while allowing even baking.
• Mixing bowls: Having multiple bowls is essential for separating wet and dry ingredients for optimal mixing.
• Whisk: This tool is perfect for combining ingredients thoroughly, ensuring a smooth batter.

Ingredients

For the Cake:

• 1 ¼ sticks (127g) unsalted butter, softened
• 1 ¼ cups (250g) white sugar
• 3 large eggs
• Zest of 2 lemons
• Juice of 2 lemons (reserve ¼ cup for the glaze)
• 2 cups (240g) all-purpose flour
• 1 ⅕ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup (160ml) milk
• 1 teaspoon vanilla extract
• 2 cups (240g) raspberries (fresh or frozen)

For the Lemon Glaze:

• 1 tablespoon unsalted butter, melted
• 1 cup (120g) powdered sugar
• ¼ cup (60ml) lemon juice
• ½ teaspoon vanilla extract

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Lemon Raspberry Bundt Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). Generously grease a bundt pan to prevent sticking.

Step 2: Prepare the Lemons

Zest and juice the lemons. Set aside the zest and reserve ¼ cup of the juice for later use in the glaze.

Step 3: Cream Butter and Sugar

In a large bowl, cream together the softened butter and white sugar until the mixture is pale and fluffy. This step is crucial for incorporating air into your batter.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Step 5: Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.

Step 6: Mix Dry into Wet Ingredients

Add half of the dry ingredients to the butter mixture. Mix gently until just combined. Avoid overmixing to keep your cake light.

Step 7: Add Liquid Ingredients

Stir in the lemon zest, remaining lemon juice, and milk until well combined.

Step 8: Fold in Remaining Dry Ingredients

Fold in the remaining dry ingredients carefully using a rubber spatula or spoon.

Step 9: Incorporate Raspberries

Gently fold in raspberries until evenly distributed throughout the batter.

Step 10: Bake

Pour the batter into your prepared bundt pan and smooth out the top with a spatula. Bake in preheated oven for about 30–35 minutes or until a skewer inserted into the center comes out clean.

Step 11: Cool

Let your cake rest in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Step 12: Make Lemon Glaze

In a separate bowl, whisk together melted butter, powdered sugar, reserved lemon juice, and vanilla extract until smooth.

Step 13: Drizzle Glaze Over Cake

Once cooled, drizzle your homemade glaze over the top of your Lemon Raspberry Bundt Cake. Allow it to set before serving.

How to Serve Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a gathering or simply treating yourself, here are some serving suggestions to elevate this sweet treat.

With Fresh Berries

• Serve slices of the cake alongside fresh raspberries and blueberries for a fruity addition.
• This not only enhances the berry flavor but also adds a vibrant color contrast.

With Whipped Cream

• Top your slice with a dollop of freshly whipped cream for added richness.
• The cream balances the tartness of the lemon and complements the sweetness of the cake.

With Ice Cream

• Pair the cake with a scoop of vanilla or lemon ice cream for a refreshing dessert experience.
• The cold ice cream creates a delightful contrast to the warm cake.

Drizzled with Extra Glaze

• For an extra sweet touch, drizzle additional lemon glaze over each slice before serving.
• This will intensify the lemon flavor and make each bite even more enjoyable.

At Afternoon Tea

• Serve slices during afternoon tea alongside herbal teas or iced beverages.
• This makes for a light yet satisfying option that pairs well with tea’s delicate flavors.

How to Perfect Lemon Raspberry Bundt Cake

Creating the perfect Lemon Raspberry Bundt Cake requires attention to detail. Here are some tips to ensure your cake turns out delicious every time.

• Use room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps create a smooth batter and ensures even baking.

• Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture.

• Fold in raspberries gently: When adding raspberries, fold them into the batter carefully to prevent them from breaking apart and turning mushy.

• Check for doneness: Use a skewer inserted into the center of the cake to check for doneness. It should come out clean when the cake is fully baked.

• Cool properly: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape.

• Store correctly: Keep any leftover cake in an airtight container at room temperature for up to three days to retain its moisture and flavor.

Best Side Dishes for Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake is versatile and can be complemented by various side dishes. Here are some ideas that pair beautifully with this lovely dessert.

1. Minted Fruit Salad: A refreshing mix of seasonal fruits tossed with mint leaves adds brightness that complements the cake’s flavors.
2. Citrus Sorbet: A light citrus sorbet provides a cooling effect and enhances the lemon notes in your bundt cake.
3. Cheese Platter: An assortment of cheeses, including creamy brie or tangy goat cheese, offers savory contrast against the sweet cake.
4. Chocolate Fondue: Serve chocolate fondue with fruit skewers for dipping, creating an indulgent side that balances sweetness.
5. Vanilla Pudding: A creamy vanilla pudding on the side adds smoothness and compliments both lemon and raspberry flavors beautifully.
6. Almond Biscotti: Crunchy almond biscotti provide texture contrast when enjoyed alongside each slice of moist bundt cake.
7. Spiced Nuts: Roasted spiced nuts offer crunchiness as well as savory notes that enhance your dessert experience.
8. Coffee or Tea Service: A warm cup of coffee or tea can be an excellent complement, enhancing flavors while providing warmth after meals.

Common Mistakes to Avoid

When making Lemon Raspberry Bundt Cake, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.

• Skipping the Greasing: Not greasing the bundt pan can lead to the cake sticking. Always grease your pan generously to ensure easy removal.
• Overmixing the Batter: Overmixing can result in a dense cake. Mix just until ingredients are combined for a light and fluffy texture.
• Using Cold Ingredients: Cold eggs or milk can affect the batter consistency. Make sure all ingredients are at room temperature before mixing.
• Not Measuring Accurately: Improper measurements can throw off the balance of flavors. Use a kitchen scale for precise measurements, especially for flour and sugar.
• Neglecting Cooling Time: Removing the cake too early can cause it to break apart. Allow it to cool in the pan for at least 10 minutes before inverting onto a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store leftover Lemon Raspberry Bundt Cake in the refrigerator for up to 4 days.
• Containers: Use an airtight container or wrap it tightly in plastic wrap to maintain freshness.

Freezing Lemon Raspberry Bundt Cake

• Duration: The cake can be frozen for up to 3 months.
• Containers: Wrap the cooled cake securely in aluminum foil or plastic wrap, then place it in a freezer-safe bag.

Reheating Lemon Raspberry Bundt Cake

• Oven: Preheat your oven to 350°F (175°C). Wrap the cake in aluminum foil and heat for about 15-20 minutes until warmed through.
• Microwave: Slice a piece and microwave on low power for 15-20 seconds. Check frequently to avoid overheating.
• Stovetop: Place slices in a skillet over low heat with a lid on. Heat gently until warm, about 5 minutes.

Frequently Asked Questions

Can I use frozen raspberries for Lemon Raspberry Bundt Cake?

Yes, you can use frozen raspberries. Just make sure they are not thawed before folding them into the batter.

How do I know when my Lemon Raspberry Bundt Cake is done?

The cake is done when a skewer inserted into the center comes out clean, typically after baking for 30–35 minutes.

What can I substitute if I don’t have lemon juice?

You can substitute lemon juice with an equal amount of lime juice or apple cider vinegar, although this will slightly alter the flavor.

How can I customize my Lemon Raspberry Bundt Cake?

Feel free to add other berries like blueberries or strawberries, or incorporate nuts like almonds for added texture.

Final Thoughts

The Lemon Raspberry Bundt Cake is not only delicious but also versatile enough to suit various occasions. Its bright flavors and moist texture make it a delightful dessert that everyone will love. Experiment with different fruits or glazes to make it your own!

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Lemon Raspberry Bundt Cake

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• Author: Aileen
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Lemon Raspberry Bundt Cake is a scrumptious dessert that perfectly marries the bright zest of lemons with the sweet-tart flavor of fresh raspberries. This moist, flavorful cake is ideal for any occasion, whether it’s a family gathering or a celebratory event. The stunning bundt shape not only enhances its visual appeal but also promises an unforgettable taste experience. Serve it on its own or alongside a warm cup of tea for a delightful treat that will wow your guests.

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Ingredients

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• 1 ¼ sticks unsalted butter, softened
• 1 ¼ cups white sugar
• 3 large eggs
• Zest and juice of 2 lemons
• 2 cups all-purpose flour
• 1 ⅕ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup milk
• 1 teaspoon vanilla extract
• 2 cups raspberries (fresh or frozen)

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Instructions

1. Preheat your oven to 350°F (180°C) and grease a bundt pan.
2. Cream together softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
3. In another bowl, sift flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients.
4. Stir in lemon zest, lemon juice, and milk until combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 30–35 minutes or until a skewer comes out clean.
8. Let cool before drizzling with lemon glaze made from melted butter, powdered sugar, and reserved lemon juice.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 320
• Sugar: 24g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg