Lemon Raspberry Bundt Cake

This Lemon Raspberry Bundt Cake with Lemon Glaze is the proper deal with for Easter, Mom’s Day, or any spring celebration—and it’s simply as pretty for brunch, breakfast, or dessert! It’s simple to make—lower than 20 minutes of prep and beneath an hour within the oven! Get artistic with the toppings—pastel sprinkles, candied lemon peel, powdered sugar, or recent berries.

Lemon Raspberry Bundt Cake with Lemon Glaze (topped with festive sprinkles)

I’m clearly nonetheless channeling my inside Easter bunny, as a result of right here I’m going once more—bringing you yet one more Easter dessert showstopper proper after blueberry lemon cake, lemon thumbprint cookies, and carrot cake cheesecake ! It’s candy, tangy, tremendous moist, and bursting with recent lemon taste and juicy raspberries. I drizzled it with a thick lemon glaze and, after all, couldn’t resist tossing on a handful of Easter-inspired pastel sprinkles. Better of all? It’s simple to make—lower than 20 minutes of prep and beneath an hour within the oven! All these pastel sprinkles make it good for Mom’s Day too!

What actually makes this cake shine is creaming the butter and sugar with freshly grated lemon zest, which unlocks these citrus oils, infuses the batter with vibrant, citrusy taste, and makes the entire cake scent like spring. Ensure to grease and flour your Bundt pan properly for an ideal launch (you should use Baker’s Pleasure baking spray with flour right here). I like adorning this bundt cake with pastel sprinkles for that basic Easter look, however be happy to get artistic and make it your personal—swap in seasonal sprinkles for various holidays, or strive including candied lemon peel or recent berries.

Essential Components & Substitutions

• Flour. Gives construction of the cake. I used common all-purpose flour, however you may also use cake flour as a substitution to make the cake texture lighter. 
• Baking powder and baking soda. Utilizing each baking powder and baking soda assist to realize the proper rise and texture of the cake.
• Salt. Use high-quality sea salt or kosher salt to reinforce the flavour. 
• Butter. Use 1 cup (2 sticks) unsalted butter at room temperature, plus extra for greasing the Bundt pan. 
• Sugar. I used common granulated sugar as a sweetener. 
• Lemon zest and lemon juice. Solely freshly squeezed lemon juice and lemon zest. I like to recommend grating the lemon zest first, after which squeezing the juice.  You need to use bottled lemon juice, however I extremely suggest utilizing freshly squeezed lemon juice for baking. Contemporary lemon juice has a brighter, extra vibrant citrus taste with no preservatives. 
• Eggs, room temperature. They make the cake moist and fluffy. 
• Vegetable oil. Helps to maintain the cake moist. Use impartial vegetable oil like canola or avocado. Don’t use Further Virgin Olive Oil as its taste is just too robust. Nevertheless, you should use further gentle olive oil (normally labeled as such or labeled as high-smoking-point olive oil) – style it earlier than utilizing to ensure the flavour is actually impartial.
• Vanilla extract. Use high-quality vanilla extract. 
• Lemon extract. Provides an additional burst of lemon taste. 
• Greek yogurt. Provides moisture and helps activate baking soda. Use room temperature Greek yogurt. You’ll be able to substitute with plain yogurt or bitter cream.
• Raspberries. I used recent raspberries and positioned them within the freezer earlier than utilizing for about 1-2 hours or till stable. This helps distribute them evenly and preserve their form. 
• Tip: The photograph under exhibits all of the substances you’ll want—go forward and take a screenshot on your buying checklist:

Methods to make Lemon Raspberry Bundt Cake

• Right here’s a fast overview of the recipe with step-by-step images to information you! Tip: For the total ingredient checklist and directions, scroll right down to the recipe card.
• Freeze your raspberries in a single layer till stable (in order that they preserve their form and don’t completely disappear within the batter).
• Preheat the oven to 350°F and actually grease and flour your Bundt pan—channel your inside Easter bunny and be thorough!
• Whisk the dry substances in a single bowl.

• In one other, cream the butter, sugar, and lemon zest till it’s gentle and fluffy sunshine.
• Beat within the eggs one after the other, then stir within the lemon juice, vanilla, and a splash of lemon extract for further zing.

• Whisk in vanilla extract, lemon juice, and lemon extract into moist substances.
• Alternate mixing within the dry substances and Greek yogurt, then gently fold within the flour-dusted frozen raspberries.

• Pour the batter into your pan and bake for 45–55 minutes till a toothpick comes out with just some crumbs.
• Let it cool, launch it from the bundt pan, and drizzle it generously with lemon glaze.
• Prime with pastel sprinkles (Easter and Mom’s Day vibes!) and slice it up for dessert, brunch, or breakfast—you already know the bunny would approve.

Baking Suggestions

1. Utilizing eggs, butter and Greek yogurt at room temperature helps the substances mix easily, making a uniform batter.
2. All the time use freshly grated lemon zest. It provides a extra vibrant, aromatic citrus taste.
3. Toss raspberries with 1 tablespoon of flour to forestall them from sinking to the underside of the cake throughout baking. 
4. Don’t overmix the batter to forestall cake from being dense and hard. 
5. If the highest of the cake begins browning earlier than the cake is totally baked, cowl the highest with aluminum foil and proceed baking.
6. Be happy to brighten the bundt cake with colourful Easter sprinkles, pastel sprinkles, or some other festive toppings you want. 

What can I exploit as an alternative of lemon glaze?

• Glaze or no glaze? The lemon glaze provides sweet-tart taste and helps preserve the cake moist, however if you need – you can also make it with out glaze. The lemon raspberry bundt cake is scrumptious by itself. You’ll be able to mud it with powdered sugar for visible enchantment.
• Use your favourite frosting as an alternative. You need to use white chocolate frosting, basic vanilla icing (or frosting), or cream cheese frosting.

Storage & Make-Forward Directions

• Fridge: Place leftovers in an hermetic container and retailer in a fridge for as much as 3 days. 
• Freezer: I like to recommend freezing this cake with out glaze. Wrap it tightly in plastic wrap and retailer in a freezer for as much as 3 months. Let it thaw at room temperature earlier than serving. Then, cowl with the lemon glaze.
• Make-Forward: You’ll be able to put together the cake a day forward and retailer it in an hermetic container within the fridge or at room temperature. Cowl with thick lemon glaze proper earlier than serving.

Different Raspberry Desserts

• Raspberry Lemon Cake
• Raspberry Brownies
• Raspberry Peach Cake
• Raspberry Swirl Cheesecake
• Blended Berry Bundt Cake (with 3 kinds of berries)

Print

Lemon Raspberry Bundt Cake

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This Lemon Raspberry Bundt Cake with Lemon Glaze is the proper deal with for Easter, Mom’s Day, or any spring celebration—and it’s simply as pretty for brunch, breakfast, or dessert! It’s simple to make—lower than 20 minutes of prep and beneath an hour within the oven! Get artistic with the toppings—pastel sprinkles, candied lemon peel, powdered sugar, or recent berries.

Course Dessert

Delicacies American

Key phrase easter bundt cake, lemon raspberry bundt cake

Prep Time 15 minutes minutes

Cook dinner Time 55 minutes minutes

Whole Time 1 hour hour 10 minutes minutes

Servings 12 slices

Energy 493kcal

Writer Julia

Components

For the Lemon Raspberry Bundt Cake:

• 2 ½ cups all-purpose flour plus 1 tablespoon for tossing with raspberries
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 1 ¾ cups granulated sugar
• 1 medium lemon (zest and freshly squeezed juice of 1 lemon)
• 4 massive eggs room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• ½ teaspoon lemon extract optionally available
• 1 cup Greek yogurt
• 1 ½ cups recent raspberries

For the Lemon Glaze:

• 2 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon complete milk
• ¼ teaspoon vanilla extract
• Easter sprinkles or pastel sprinkles, for adorning

US Customary – Metric

Directions

Lemon Raspberry Bundt Cake

• Unfold the raspberries in a single layer on a parchment-lined baking sheet. Place within the freezer for about 1-2 hours or till the raspberries are stable.
• Preheat the oven to 350°F. Generously grease and flour a 12-cup Bundt pan properly. I used a 12-cup Nordic Ware Authentic ProCast Bundt Pan. 
• In a medium bowl, whisk collectively the dry substances: flour, baking powder, baking soda, and salt. Put aside.
• In a big bowl or a stand mixer with paddle attachment, cream collectively softened butter, sugar, and lemon zest for about 3-4 minutes or till gentle and fluffy. Add eggs, one after the other, beat after every addition till mixed. Scrape the underside and the perimeters of the bowl utilizing a rubber spatula to ensure all substances are mixed. Then, whisk in lemon juice, vanilla extract, and lemon extract till integrated properly.
• Steadily add a portion of the flour combination, adopted by a portion of the Greek yogurt, mixing gently with a wood spoon or silicone spatula after every addition. Proceed alternating till each the dry substances and Greek yogurt are totally integrated, ensuring to not overmix, simply gently combine till no large streaks of flour stay.
• Take away the raspberries from the freezer and toss with 1 tablespoon of flour. Gently fold into the batter.
• Switch the batter to the ready Bundt pan. Unfold gently and evenly. Bake within the preheated oven for about 45-55 minutes or till the toothpick inserted within the middle comes out clear or with a number of moist crumbs.
• Take away from the oven, and let cool for about 10-Quarter-hour within the pan. Then, place a cooling rack excessive of the Bundt pan and thoroughly invert it. Gently carry the pan. Let the cake cool fully earlier than protecting with glaze.

Lemon Glaze:

• Whereas the cake is cooling, put together the glaze. In a medium bowl, whisk collectively powdered sugar, lemon juice, milk, and vanilla extract till mixed.
• Unfold the lemon glaze over the cooled cake. Enhance with Easter-style sprinkles. Slice the cake into 12 equal slices.

Notes

• Ensure to completely grease and flour your Bundt pan, particularly if it’s an in depth form. You need to use Baker’s Pleasure Baking Spray with flour. This helps the cake launch easily with out sticking.
• I extremely suggest creaming the butter and sugar with freshly grated lemon zest – it brings out the lemon’s oils and perfume. This step helps to infuse the cake with a vibrant, recent lemon taste. 
• Alter the consistency of the glaze: If the glaze is just too thick on your liking, you may step by step add extra milk till you attain the specified consistency. If it’s too skinny, sift in 1 tablespoon of powdered sugar at a time till the glaze thickens.
• Let the cake cool fully earlier than drizzling the glaze on prime. This prevents the glaze from melting and offers it a pleasant, thick end.
• Contemporary or frozen raspberries? You need to use frozen raspberries, however don’t thaw them! Toss them with 1 tablespoon of flour earlier than folding into the batter to forestall them from breaking up and sinking to the underside of the pan.
• How have you learnt when the cake is finished baking? Begin checking your cake after 40 minutes of baking. Use a toothpick inserted within the middle to verify the readiness of the cake. If the toothpick inserted within the middle comes out clear or with a number of moist crumbs (not moist) the cake is finished baking. Additionally, the cake needs to be golden on prime, and the perimeters ought to barely draw back from the pan.

Diet

Energy: 493kcal | Carbohydrates: 73g | Protein: 7g | Fats: 20g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 104mg | Sodium: 231mg | Potassium: 97mg | Fiber: 2g | Sugar: 51g | Vitamin A: 583IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 2mg