Tangy Lemon Raspberry Bundt Cake Recipe for Sweet Moments

Sweet, moist, and bursting with tangy flavor, this lemon raspberry bundt cake weaves a delightful symphony of citrus and berry notes.

Sunshine-bright lemons dance with plump, ruby-red raspberries in every tender crumb.

Each slice promises a vibrant dessert that sparkles with refreshing zest and delicate fruity sweetness.

The bundt elegant curved shape ensures a stunning presentation that looks as remarkable as it tastes.

Rich cream cheese frosting adds a luxurious finish that complements the bright fruit flavors perfectly.

Bakers who love bold, balanced desserts will adore this simple yet sophisticated cake.

One forkful transports you to a summer garden, where every bite sings with pure, joyful flavor.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes

Calories: 400 kcal

Servings: 13

Ingredients That Make Lemon Raspberry Bundt Cake Special

• Cake Flour: Provides a tender, delicate crumb that ensures the cake's soft texture.
• All-Purpose Flour: Helps coat raspberries to prevent sinking during baking.
• Baking Powder: Creates the perfect rise and lightness in the cake.
• Salt: Enhances and balances the sweet flavors throughout the dessert.

• Unsalted Butter: Delivers rich, creamy base with smooth, velvety texture.
• Cream Cheese: Adds incredible moisture and tangy depth to the cake.
• Granulated Sugar: Sweetens and helps create a golden, tender crumb.
• Lemon Juice: Brings bright, zesty citrus notes that complement the raspberries.
• Lemon Zest: Intensifies lemon flavor with aromatic, concentrated citrus essence.
• Lemon Extract: Provides an extra punch of lemon intensity (optional but recommended).
• Eggs: Bind ingredients and create structure with rich, protein-packed goodness.

• Fresh Raspberries: Adds bursts of juicy, tart flavor and beautiful color.
• Lemon Slices: Creates an elegant, fresh garnish for visual appeal.
• Lemon Zest: Sprinkled on top for a final fragrant citrus touch.

• Cream Cheese: Creates smooth, tangy base for the frosting.
• Unsalted Butter: Adds richness and helps achieve creamy consistency.
• Confectioners' Sugar: Provides sweetness and helps thicken the frosting.

Tools That Ensure Lemon Raspberry Bundt Cake Turns Out Perfect

• Stand Mixer or Handheld Mixer: Essential for beating butter, cream cheese, and creating smooth, fluffy cake batter.
• Paddle Attachment: Helps mix ingredients evenly and creates a creamy texture.
• 10-inch Bundt Pan: The key vessel for baking the cake, ensuring the classic ring shape.
• Rubber Spatula: Perfect for gently folding raspberries into the batter without crushing them.
• Wire Rack: Crucial for cooling the cake evenly after baking.
• Medium Mixing Bowls: Needed for preparing dry and wet ingredients separately.
• Whisk: Great for combining dry ingredients smoothly.
• Toothpick: Helps check cake doneness by testing the center.
• Small Bowl: Useful for tossing raspberries with flour.
• Measuring Cups and Spoons: Ensure precise ingredient quantities.

Instructions to Bake Lemon Raspberry Bundt Cake Step-by-Step

Zesty Raspberry Cloud Cake

• Baking Preparation

Warm up the kitchen oven to a cozy temperature. Lovingly coat a round cake pan with a generous layer of butter, making sure every curve gets special attention.

• Batter Creation

Blend soft butter and cream cheese until they become silky smooth. Gradually introduce sugar, creating a fluffy cloud-like mixture. Sprinkle in bright lemon zest and juice for a tangy punch.

• Ingredient Harmony

Gently fold flour into the creamy base, creating a delicate landscape. Softly tumble fresh raspberries through the batter, allowing them to nestle naturally without sinking.

• Cake Transformation

Pour the batter into the prepared pan, smoothing the surface with tender care. Bake until the cake rises majestically and turns a golden sunset color. Let the cake rest and cool completely, developing its rich flavors.

• Dreamy Topping

Whip cream cheese and butter into a luxurious frosting. Drizzle lemon juice and a hint of sweetness to create a velvety blanket for the cake.

• Final Flourish

Crown the cake with swirls of frosting. Scatter fresh raspberries and delicate lemon zest across the top for a stunning visual feast.

Tart and Sweet Variations for Lemon Raspberry Bundt Cake

• Baking Brilliance: Smart tricks to elevate your Lemon Raspberry Bundt Cake experience.
• Flour Power: Coat raspberries with flour before adding to batter prevents them from sinking, ensuring even fruit distribution throughout each delightful slice.
• Temperature Trick: Start baking at higher temperature (325°F), then reduce to 300°F helps create perfect golden crust while maintaining moist interior, preventing dry edges.
• Zesty Swaps: Replace fresh raspberries with frozen ones during winter months, or experiment with blueberries for different flavor profiles without compromising cake's delicate texture.
• Frosting Finesse: For ultra-smooth cream cheese frosting, ensure cream cheese and butter are room temperature before mixing, which guarantees silky-smooth consistency without lumps.

Serve Lemon Raspberry Bundt Cake in Elegant Slices

• Fruity Feast Plating: Arrange slices on elegant white plates with a sprinkle of fresh raspberries and a delicate lemon twist, creating a visually stunning dessert that highlights the cake's vibrant colors.
• Summer Brunch Companion: Serve alongside a chilled glass of sparkling prosecco or a light herbal tea, perfect for weekend gatherings or afternoon celebrations with friends and family.
• Refreshing Presentation Hack: Dust the frosted cake with powdered sugar and garnish with edible flowers like lavender or mint leaves to add an extra layer of sophistication and fresh aroma to the dessert.
• Portion Perfect Tip: Cut into thin, precise slices to showcase the beautiful raspberry-studded interior, making each serving a delightful visual and taste experience that will impress your guests.

Storage Tips for Lemon Raspberry Bundt Cake You’ll Appreciate

• Refrigeration Strategy: Store this delightful bundt cake in an airtight container within the refrigerator for up to 5 days. Wrap it carefully to prevent moisture loss and maintain its delectable texture.
• Freezing Technique: Slice the cake before freezing individual portions in sealed freezer bags. These cake slices will stay fresh for 2-3 months, perfect for quick dessert cravings anytime.
• Room Temperature Tips: Keep the cake at room temperature for 2-3 hours if serving the same day. Cover with a clean kitchen towel to prevent drying and maintain its soft, tender crumb.
• Make-Ahead Magic: Prepare the cake base and frosting separately up to 2 days in advance. Store the unfrosted cake wrapped tightly and refrigerate the cream cheese frosting in a sealed container for maximum convenience and flavor preservation.

Zesty Lemon Raspberry Bundt Cake

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4.8 from 9 reviews

• Total Time: 1 hour 35 minutes
• Yield: 13 1x

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Description

Homemade lemon raspberry bundt cake combines zesty citrus with sweet berries for a delightful dessert. Moist crumb and tangy glaze make this cake perfect for sharing with friends and family.

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Ingredients

Scale 1x2x3x

• 2 cups (397 g) granulated sugar
• 8 oz (227 g) unsalted butter, at room temperature
• 8 oz (227 g) full-fat cream cheese, at room temperature
• 5 large eggs, at room temperature
• 2 cups fresh raspberries
• 2 ½ cups (330 g) cake flour
• 3 tbsps (21 g) all-purpose flour
• 2 tsps baking powder
• ½ tsp salt
• ¼ tsp salt
• ¼ cup (57 ml) freshly squeezed lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp lemon extract (optional)
• 4 oz full-fat cream cheese, at room temperature
• 2 oz unsalted butter, at room temperature
• 2 ½ cups confectioners’ sugar, sifted (more if needed)
• 1/8 tsp salt
• ½ tsp lemon extract (optional)
• 1 tbsp freshly squeezed lemon juice
• 1 cup fresh raspberries
• Lemon slices
• Lemon zest

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Instructions

1. Preparation: Preheat oven to 325°F and meticulously coat a 10-inch Bundt pan with non-stick spray, ensuring complete interior coverage.
2. Dry Ingredients: Sift cake flour, leavening agent, and seasoning into a mixing bowl, creating a uniform dry mixture.
3. Creaming Process: Utilize an electric mixer to blend butter and cream cheese, gradually incorporating granulated sweetener until achieving a light, fluffy consistency. Infuse citrus elements – juice, zest, and extract – mixing thoroughly.
4. Batter Development: Introduce eggs individually, maintaining a consistent mixing rhythm. Delicately fold in flour mixture, preserving the batter’s airy texture and avoiding overmixing.
5. Fruit Integration: Dust raspberries with flour to prevent sinking, then gently fold into the velvety batter using a flexible spatula.
6. Baking Technique: Pour batter into the prepared Bundt mold, smoothing the surface with precision. Bake initially at 325°F, then reduce temperature to 300°F for even cooking.
7. Cooling and Verification: Test cake doneness with a slender probe; it should emerge clean. Allow cake to rest in the pan for 20 minutes before inverting onto a cooling rack.
8. Glaze Preparation: Whip cream cheese and butter until silky, gradually integrating powdered sugar, citrus extract, and a hint of salt to create a luxurious topping.
9. Finishing Touches: Once cooled, drape the cake with tangy cream cheese glaze. Garnish with fresh raspberries, delicate lemon slices, and vibrant zest for an elegant presentation.

Notes

• Prep Pan Perfectly: Thoroughly coat Bundt pan with non-stick spray or butter, covering every interior surface to ensure easy cake release and flawless presentation.
• Prevent Fruit Sinking: Dust raspberries with flour before folding into batter to prevent them from dropping to the bottom during baking, maintaining even fruit distribution.
• Temperature Control Matters: Start baking at 325°F, then reduce to 300°F for even cooking and preventing exterior burning while ensuring interior remains moist and tender.
• Mixing Technique Crucial: Fold flour gently and avoid overmixing to maintain the cake’s delicate, light structure and prevent a dense, tough texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 400
• Sugar: 42 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 100 mg