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Moist Lemon Raspberry Bundt Cake Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Moist Lemon Raspberry Bundt Cake is a delightful treat combining zesty lemon flavor with juicy raspberries. The cake features a tender crumb enriched with buttermilk and bursting with fresh lemon zest and juice, folded with frozen raspberries for a fruity surprise in every bite. It’s finished with a dual glaze — a vanilla soaking glaze and a luscious raspberry glaze — that adds both moisture and beautiful flavor. Perfect for special occasions or afternoon tea, this cake is elegantly baked in a greased bundt pan for an irresistible presentation.

Ingredients

Dry Ingredients

  • 3-1/2 cups (438 grams) unbleached all-purpose flour (sifted twice)
  • 1 teaspoon kosher salt
  • 1-1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons (16 grams) unbleached all-purpose flour (for raspberries)

Sugar and Flavors

  • 3 cups (600 grams) granulated sugar
  • 1-1/2 tablespoon (9 grams) lemon zest (about 2-3 lemons)
  • 3 tablespoons lemon juice
  • 2 teaspoons pure vanilla extract (for cake)
  • 1 teaspoon pure vanilla extract (for glaze)
  • 1 tablespoon (12 grams) granulated sugar (fresh raspberries)

Fats and Dairy

  • 20 tablespoons (282 grams) unsalted butter (room temperature 65-68°F)
  • 1/2 cup (120 ml) buttermilk (room temperature)
  • 2 teaspoons unsalted butter (for vanilla glaze)

Eggs

  • 5 (250 grams) large eggs (room temperature 65-68°F)

Fruit

  • 8 ounces (227 grams) frozen raspberries
  • 4 ounces fresh raspberries

Glaze Ingredients

  • 1/4 cup (60 ml) water (vanilla glaze)
  • 1/4 cup (50 grams) granulated sugar (vanilla glaze)
  • 2 cups (240 grams) powdered sugar (sifted) (raspberry glaze)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F to prepare for baking the bundt cake at an even temperature.
  2. Prep the Bundt Pan: Generously coat the interior of your bundt pan with Crisco vegetable shortening using a paper towel or pastry brush, ensuring all nooks including the center tube are covered. Add 2 tablespoons of flour to the pan, tilt and rotate to coat all greased surfaces, then tap out the excess. Check for bare spots and touch up as needed. Avoid using butter to grease the pan to prevent fruit sticking.
  3. Prepare the Raspberries: Place frozen raspberries in a gallon-sized plastic bag. Use a rolling pin to gently break them down into individual drupelets. Return to the freezer until ready to fold into batter.
  4. Mix Dry Ingredients: In a medium bowl, whisk together 3-1/2 cups flour, baking powder, baking soda, and salt for 30 seconds to blend them evenly.
  5. Create Lemon Sugar: Place sugar into a medium bowl and zest lemons directly over it. Rub the zest into the sugar with your fingers to release the oils. Juice lemons until you have 3 tablespoons of juice.
  6. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat butter on medium speed for 1 minute. Scrape bowl sides. Add lemon sugar in three additions (1/2 cup each), beating 30 seconds after each addition. After all sugar is added, continue beating for 2-3 minutes until the mixture is creamy and fluffy.
  7. Add Eggs: Add eggs one at a time, beating for about 20 seconds after each until fully incorporated. Scrape bowl thoroughly after the third and last eggs to ensure even mixing.
  8. Add Vanilla and Buttermilk Mixture: Mix in vanilla extract on medium speed. Whisk together buttermilk and lemon juice in a measuring cup. Then add dry ingredients and buttermilk-lemon mixture alternately in three parts, starting and ending with dry ingredients. Mix on low speed to combine, scraping bowl as needed. Avoid overmixing.
  9. Prepare Raspberries for Folding: Remove broken frozen raspberries from freezer into a bowl. Sprinkle with 2 tablespoons flour and toss to coat, this helps prevent sinking.
  10. Incorporate Raspberries: Fold coated raspberries gently into remaining cake batter from the bottom to evenly distribute without overmixing. Batter will thicken due to frozen berries.
  11. Assemble Batter in Pan: Spoon about 1-1/2 cups of batter evenly on the bottom of the bundt pan using an offset spatula. Pour the remaining batter with folded raspberries into the pan and smooth the surface. Tap the pan gently on a kitchen towel 4-5 times to settle batter and remove air bubbles.
  12. Bake the Cake: Bake for 70-80 minutes until a skewer inserted in the center comes out mostly clean or an instant-read thermometer reads 212-215°F. Do not open oven frequently to maintain even baking.
  13. Cool the Cake: Remove cake from oven and cool in the pan on a wire rack for 15 minutes. Invert cake onto cooling rack lined with parchment. Immediately brush with warm vanilla soaking glaze.
  14. Make Vanilla Soaking Glaze: Combine sugar and water in a small saucepan and bring to a simmer over medium heat. Once sugar dissolves, remove from heat and stir in vanilla extract and butter. Reheat glaze gently when brushing onto cake.
  15. Make Raspberry Glaze: Mash fresh raspberries and granulated sugar together in a bowl and let sit for 5 minutes. Strain through fine mesh to remove seeds, collecting about 5 tablespoons puree. Sift powdered sugar into a large bowl. Add 4 tablespoons raspberry puree to powdered sugar and stir until smooth. Add remaining puree gradually to reach desired consistency.
  16. Apply Raspberry Glaze: Once cake is cooled to room temperature, spoon raspberry glaze over the cake to cascade down the sides for a beautiful finish.
  17. Store the Cake: Keep the cake at room temperature up to 2 days, as the sugar in glaze preserves it. For longer storage, slice and wrap pieces in plastic wrap, refrigerate up to 5 days.

Notes

  • Use vegetable shortening instead of butter to grease the pan to prevent sticking, especially because the cake contains fruit.
  • Ensure all cold ingredients such as eggs, butter, and buttermilk are at room temperature for best incorporation.
  • Freeze raspberries before folding into batter to help them retain shape and prevent bleeding into the batter.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • Check cake doneness with a skewer or instant-read thermometer to avoid under or over baking.
  • Sifting flour and powdered sugar ensures a tender cake and smooth glaze, respectively.
  • The glaze adds moisture and flavor while helping keep the cake fresh.
  • Allow the cake to cool fully before applying the raspberry glaze to prevent melting.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/moist-lemon-raspberry-bundt-cake-recipe/