Lemon Raspberry Bundt Cake
Moist and sunshiny sweet, this Lemon Raspberry Bundt Cake is perfect for Easter or Mother's Day brunch! Loaded with fresh lemon zest, lemon juice, and raspberries, it's a delightful treat for any occasion.
Servings: 10 people
Calories: 350kcal
Cost: $15
Ingredients
Cake Ingredients
- 2 and 1/2 cups 330 g cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces 227 g unsalted butter (at room temperature)
- 8 ounces 227 g full-fat cream cheese (at room temperature)
- 2 cups 397 g granulated sugar
- 1/4 cup 57 ml lemon juice (freshly squeezed)
- 1 Tablespoon lemon zest finely grated
- 1 teaspoon lemon extract optional
- 5 large eggs at room temperature
- 2 cups fresh raspberries
- 3 Tablespoons 21 g all-purpose flour
Frosting Ingredients
- 4 ounces full-fat cream cheese room temperature
- 2 ounces unsalted butter room temperature
- 2 and 1/2 cups and 1/2 cups confectioners' sugar sifted, more if needed
- 1/8 teaspoon salt
- 1/2 teaspoon lemon extract optional
- 1 Tablespoon lemon juice freshly squeezed
- 1 cup fresh raspberries
- Lemon slices
- Lemon zest
Instructions
- Preheat oven to 325°F (163°C). Generously grease a 10-inch bundt pan.
- In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.
- In a stand mixer, beat the butter and cream cheese until smooth. Gradually add sugar, then mix in lemon juice, zest, and extract.
- Add eggs one at a time, mixing well after each, then mix in flour mixture until combined.
- Toss raspberries with flour and gently fold into batter.
- Pour batter into prepared pan and bake for 25 minutes, then lower oven to 300°F and bake for another 40 minutes.
- Beat cream cheese and butter for the frosting until smooth, then mix in the sugar, salt, lemon extract, and lemon juice.
- Frost cooled cake and top with raspberries, lemon slices, and zest. Slice and serve.
Notes
This cake is perfect for celebrations and can be stored covered at room temperature for up to 3 days.