Introduction

This Moist Lemon Raspberry Bundt Cake combines bright citrus flavors with juicy raspberries for a delightful dessert. It’s perfectly tender and topped with a luscious vanilla and raspberry glaze, making it a crowd-pleaser for any occasion.

A bundt cake with one visible layer of golden brown texture sits on a white plate, covered with thick, glossy pink icing that drips down the sides in uneven streams. Around the base of the cake, fresh, bright red raspberries are placed evenly, adding a pop of color. The setup is on a white marbled texture surface, with a blurred background showing a white bowl filled with more raspberries, stacked white plates, two yellow lemons resting on white cloth, and a white container holding gold and silver cutlery. A small bouquet of delicate white and pink flowers is also visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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
3 cups (600 grams) granulated sugar
1-1/2 tablespoon (9 grams) lemon zest (about 2-3 lemons)
20 tablespoons (282 grams) unsalted butter (room temperature 65-68°F)
5 large eggs (250 grams total, room temperature 65-68°F)
2 teaspoons pure vanilla extract
1/2 cup (120 ml) buttermilk (room temperature)
3 tablespoons lemon juice
8 ounces (227 grams) frozen raspberries
2 tablespoons (16 grams) unbleached all-purpose flour
1/4 cup (60 ml) water
1/4 cup (50 grams) granulated sugar (for glaze)
1 teaspoon pure vanilla extract (for glaze)
2 teaspoons unsalted butter (for glaze)
4 ounces fresh raspberries
1 tablespoon (12 grams) granulated sugar (for raspberry glaze)
2 cups (240 grams) powdered sugar (sifted)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Prepare a Bundt pan by generously coating its interior with vegetable shortening (avoid butter) using a paper towel or pastry brush, making sure to cover all crevices, including the center tube.
Step 2: Sprinkle 2 tablespoons of flour into the pan and rotate it to evenly coat all greased surfaces. Tap out any excess flour and inspect for bare spots, touching up if needed.
Step 3: Place frozen raspberries in a gallon-sized plastic bag and use a rolling pin to break them into individual druplets. Return the bag to the freezer until needed.
Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for 30 seconds. In another bowl, combine granulated sugar with lemon zest by rubbing together to release oils. Juice lemons to get 3 tablespoons of lemon juice.
Step 5: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Scrape down the bowl. Add half a cup of the lemon-sugar mixture and beat for 30 seconds. Repeat this step until all sugar is incorporated, scraping down the bowl after the third addition. Then beat the mixture for 2-3 minutes until creamy and fluffy.
Step 6: Add the eggs one at a time, beating about 20 seconds after each. After the third egg, stop and scrape the bottom and sides of the bowl. Add the remaining two eggs one at a time, scraping well after the last addition.
Step 7: Mix in the vanilla extract. In a measuring cup, whisk together the buttermilk and lemon juice.
Step 8: Add one-third of the dry ingredients to the butter mixture, mixing on low speed just until combined. Then add half of the buttermilk-lemon mixture and mix again. Continue alternating with the remaining dry ingredients and buttermilk, ending with dry ingredients. Scrape the bowl and mix on low for 30 seconds to ensure even mixing.
Step 9: Spoon about 1-1/2 cups of batter into the bottom of the prepared Bundt pan and spread evenly with an offset spatula.
Step 10: Remove frozen raspberries from the freezer and place in a bowl. Sprinkle with 2 tablespoons flour and toss gently to coat the berries.
Step 11: Fold the floured raspberries into the remaining batter in the mixing bowl, folding carefully from the bottom to distribute without overmixing. The batter will thicken due to the frozen berries.
Step 12: Pour the batter with raspberries over the first layer in the pan, smoothing the top with an offset spatula. Tap the Bundt pan 4-5 times on a kitchen towel to settle the batter and remove air bubbles.
Step 13: Bake the cake for 70-80 minutes or until a skewer inserted in the center comes out clean or with just a few crumbs. The internal temperature should be 212-215°F if using a thermometer.
Step 14: Remove the cake from the oven and let cool in the pan for 15 minutes. Then invert onto a cooling rack lined with parchment paper.
Step 15: Meanwhile, prepare the vanilla soaking glaze by heating sugar and water in a small saucepan over medium heat until sugar dissolves. Remove from heat and stir in vanilla extract and butter. Keep warm for glazing.
Step 16: Immediately brush the warm cake with the vanilla glaze to cover it completely. Let the cake cool to room temperature before adding the raspberry glaze.
Step 17: For the raspberry glaze, mash fresh raspberries with granulated sugar in a small bowl and let sit for 5 minutes. Strain the mixture through a fine-mesh sieve to remove seeds, reserving about 5 tablespoons puree.
Step 18: In a large bowl, sift powdered sugar. Add 4 tablespoons raspberry puree and stir until smooth. Add remaining puree half a teaspoon at a time until the glaze reaches desired consistency.
Step 19: Spoon the raspberry glaze over the cooled cake, letting it drip down the sides for a beautiful finish.

Tips & Variations

Use vegetable shortening to grease the Bundt pan instead of butter to prevent fruit from sticking.
You can substitute frozen raspberries with fresh if preferred, but be sure to freeze them for easier folding into batter.
For extra lemon flavor, add a teaspoon of lemon extract alongside the vanilla.
If you don’t have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes, then use.

Storage

Store the cake at room temperature for up to 2 days; the sugar in the glaze helps prevent spoilage despite fresh raspberries. For longer storage, wrap sliced or large pieces in plastic wrap and refrigerate for up to 5 days. Reheat slices gently in the microwave to refresh moisture.

How to Serve

A single-layer bundt cake with a golden brown texture sits on a white plate, topped with a thick, glossy bright pink glaze that drips smoothly down the sides. Around the base of the cake, fresh red raspberries are placed evenly on the white marbled surface. In the background, there is a small white bowl filled with raspberries on the left, a stack of white plates in the center, and two bright yellow lemons with white cloth nearby on the right, set against a muted reddish-brown wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used, but freezing them slightly before folding into the batter helps prevent the berries from bleeding too much color and flavor into the batter, maintaining the cake’s texture and appearance.

Why should I use shortening instead of butter to grease the pan?

Shortening prevents the fruit in the cake from sticking to the pan. Butter’s milk solids can cause the raspberries to stick, making it difficult to release the cake cleanly.