Lemon Raspberry Bundt Cake Recipe

Bundt cakes have garnered immense popularity in baking culture, known for their distinctive shapes and rich flavors. These cakes are not only visually appealing but also versatile, offering a delicious option for celebrations, gatherings, or simply enjoying a slice with your afternoon tea. In this article, we will focus on the Lemon Raspberry Bundt Cake—a vibrant dessert that combines the refreshing zing of lemon with the sweet, tart flavor of fresh raspberries. This cake stands out not only for its striking appearance but also for its delightful balance of flavors, making it a perfect choice for any occasion, be it a summer picnic or a cozy family dinner.

Indulge in the delightful flavors of a Lemon Raspberry Bundt Cake, a stunning dessert perfect for any occasion. This cake features a harmonious blend of zesty lemon and sweet-tart raspberries, creating a moist and flavorful treat that’s sure to impress. With its unique shape and vibrant appearance, this Bundt cake is not just delicious but also a beautiful centerpiece for celebrations. Learn about the key ingredients and techniques that make this cake a beloved favorite among bakers. Whether for a picnic or a family dinner, this dessert promises to leave everyone asking for seconds!

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Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon lemon zest (from about 1 large lemon)

½ cup fresh lemon juice (about 2-3 lemons)

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh raspberries (tossed in 1 tablespoon flour)

Powdered sugar, for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to ensure easy removal of the cake.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then add the lemon zest, lemon juice, and vanilla extract, beating until well combined.

Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Be careful not to over-mix.

Fold in Raspberries: Gently fold in the floured raspberries, being careful not to break them up too much.

Pour into Bundt Pan: Pour the batter into the prepared Bundt pan, spreading it evenly. Give the pan a gentle shake to level the batter.

Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Carefully invert it onto a serving plate and allow it to cool completely.

Serve: Dust with powdered sugar before serving, if desired. Enjoy the delightful combination of lemon and raspberry flavors!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12