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–+ servings
Lemon Raspberry Bundt Cake

Delightful Lemon Raspberry Bundt Cake for Spring Celebrations

A vibrant Lemon Raspberry Bundt Cake that is perfect for spring celebrations with its moist texture and fruity flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ¼ sticks Unsalted Butter Provides richness and moisture
  • 1 ¼ cups White Sugar Enhances sweetness
  • 3 large Eggs Acts as a binding agent
  • Zest of 2 Lemon Adds vibrant citrus notes
  • Juice of 2 Lemon Infuses tanginess into the cake
  • 2 cups All-Purpose Flour Forms the structure of the cake
  • 1 ⅕ teaspoons Baking Powder Helps the cake rise perfectly
  • ½ teaspoon Baking Soda Works to lift the cake nicely
  • ½ teaspoon Salt Balances sweetness
  • ⅔ cup Milk Adds moisture for fluffy texture
  • 1 teaspoon Vanilla Extract Creates depth of flavor
  • 2 cups Raspberries Offers natural sweetness and tartness
For the Lemon Glaze
  • 1 tablespoon Unsalted Butter Key for a rich glaze
  • 1 cup Powdered Sugar Sweetens and thickens the glaze
  • ¼ cup Lemon Juice Adds a bright flavor burst
  • ½ teaspoon Vanilla Extract Elevates the glaze

Equipment

  • Bundt pan
  • mixing bowl
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions for Lemon Raspberry Bundt Cake
  1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
  2. Cream together the softened unsalted butter and white sugar until light and fluffy.
  3. Incorporate the eggs one at a time, then mix in the lemon zest and juice.
  4. Combine the dry ingredients in a separate bowl and whisk together.
  5. Add the dry ingredients to the wet mixture gradually, alternating with the milk.
  6. Fold in the raspberries gently to distribute them without breaking.
  7. Pour batter into the bundt pan and smooth the top.
  8. Bake for 30-40 minutes until a toothpick inserted comes out clean.
  9. Cool the cake in the pan for 10-15 minutes before inverting onto a wire rack.
  10. Prepare the lemon glaze by mixing melted butter, powdered sugar, lemon juice, and vanilla.
  11. Drizzle the glaze over the cooled cake.
  12. Slice and serve the cake.

Nutrition

Serving: 1slicesCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

This cake can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days. Freezing is also an option for up to 2 months.

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