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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 325°F and meticulously coat a 10-inch Bundt pan with non-stick spray, ensuring complete interior coverage.
- Dry Ingredients: Sift cake flour, leavening agent, and seasoning into a mixing bowl, creating a uniform dry mixture.
- 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.
- Batter Development: Introduce eggs individually, maintaining a consistent mixing rhythm. Delicately fold in flour mixture, preserving the batter’s airy texture and avoiding overmixing.
- Fruit Integration: Dust raspberries with flour to prevent sinking, then gently fold into the velvety batter using a flexible spatula.
- 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.
- 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.
- 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.
- 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