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Moist Lemon Raspberry Bundt Cake

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A moist and tender lemon raspberry bundt cake with a perfect balance of zesty lemon and juicy raspberries, ideal for any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • Zest of 2 medium lemons
  • ½ cup (120ml) freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups (about 225g) fresh or frozen raspberries (do not thaw if frozen)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and dust with flour, tapping out the excess.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Use low speed or fold gently to avoid overmixing.
  7. Gently fold in the raspberries with a rubber spatula, being careful not to break them up too much.
  8. Pour the batter evenly into the prepared bundt pan. Smooth the top and gently tap the pan on the counter to release any air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Tent with foil halfway through if the top browns too fast.
  10. Remove the cake from the oven and let it cool in the pan for 15-20 minutes.
  11. Invert the cake onto a cooling rack and let it cool completely before dusting with powdered sugar or glazing, if desired.

Notes

Use room temperature eggs and butter for a lighter, moister cake. Toss raspberries in a teaspoon of flour before folding to prevent sinking. Avoid overmixing to keep raspberries from bleeding. Tent cake with foil if browning too fast. Grease bundt pan with butter and flour for best release. Cake holds well made a day ahead; flavors meld overnight.

Nutrition

Keywords: lemon raspberry bundt cake, lemon cake, raspberry cake, moist cake, easy dessert, homemade dessert, bundt cake recipe

Find it online: https://yumnode.com/moist-lemon-raspberry-bundt-cake-recipe-easy-homemade-dessert-ideas/