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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (180°C) and grease a bundt pan.
- Cream together softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
- In another bowl, sift flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients.
- Stir in lemon zest, lemon juice, and milk until combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30–35 minutes or until a skewer comes out clean.
- 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