Description
This Gluten-Free Lemon Raspberry Nothing Bundt Cake is a moist and zesty dessert that combines the bright flavors of lemon and fresh raspberries with a creamy, tangy cream cheese frosting. Perfect for gatherings, this cake is made with almond and tapioca flours, making it a delightful gluten-free option. The bundt shape adds elegance, while the raspberry folding ensures bursts of fruit throughout. Finished with a beautifully piped frosting and optional garnishes, it’s both stunning and delicious.
Ingredients
Cake Ingredients
- 4 eggs
- 2/3 cup cane sugar
- 1/2 cup sour cream
- 1/4 cup light olive oil
- 1/4 cup lemon juice (from 1 medium or 2 small lemons)
- 2 tablespoons maple syrup
- 2 tablespoons lemon zest (from 1 medium or 2 small lemons)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups almond flour
- 1/2 cup tapioca flour (plus extra for dusting pan)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups raspberries (fresh or frozen)
Cream Cheese Frosting
- 8 oz cream cheese
- 1/4 cup butter
- 1 1/4 cups powdered cane sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Optional Garnishes
- Lemon zest
- Fresh raspberries
- Mint leaves
- Lemon wedges
- Large artificial flower (for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Bundt cake pan generously with butter, then dust the inside with tapioca flour to prevent sticking.
- Mix Wet Ingredients: Juice and zest lemons. In a large mixing bowl or stand mixer, combine eggs, sour cream, cane sugar, light olive oil, lemon juice, lemon zest, maple syrup, vanilla extract, and almond extract. Mix well until fully combined.
- Add Dry Ingredients: To the wet mixture, add almond flour, tapioca flour, baking powder, and salt. Whisk until the batter is evenly combined and smooth.
- Incorporate Raspberries: Gently fold in the fresh or frozen raspberries, distributing them evenly throughout the batter without crushing.
- Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Prepare Cream Cheese Frosting: While the cake bakes, beat cream cheese, butter, vanilla extract, and a pinch of salt until smooth. Gradually add powdered cane sugar and continue mixing until creamy. Chill the frosting in the fridge until ready to use.
- Cool the Cake: Once baked, let the cake cool in the pan for 10 minutes on a wire rack. Tap the pan to loosen the cake, then invert it onto a plate and allow it to cool completely at room temperature or in the fridge/freezer.
- Decorate: Transfer the chilled frosting to a piping bag fitted with a jumbo round tip. Pipe frosting petals from the outside edge to the center on top of the cake. Spread the remaining frosting inside the bundt hole. Garnish optionally with lemon zest, fresh raspberries, mint leaves, lemon wedges, or an artificial flower for a decorative touch.
Notes
- Use light olive oil for a mild flavor; other neutral oils like canola or vegetable oil also work.
- Dusting the Bundt pan with tapioca flour helps prevent sticking without adding gluten.
- Gently fold raspberries to avoid breaking them and coloring the batter too much.
- For best frosting consistency, use cream cheese and butter at room temperature.
- The cake can be refrigerated and served chilled or at room temperature.
- To freeze, wrap the cooled cake tightly and thaw in the fridge before frosting.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
