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Moist Lemon Raspberry Bundt Cake Recipe

★★★★★

4.6 from 209 reviews
  • Author: Matteo
  • Total Time: 4 hours 45 minutes including cooling and glazing
  • Yield: 16 servings 1x

Description

This Moist Lemon Raspberry Bundt Cake is a delightful dessert combining zesty lemon flavor with juicy raspberries in a tender, fluffy cake. With a fragrant vanilla soaking glaze and a sweet-tart raspberry glaze, this cake is perfect for any occasion, offering a beautiful balance of citrus brightness and berry sweetness with a moist texture.

Ingredients

Scale

Batter 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, 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 (for coating raspberries)

Vanilla Soaking Glaze

  • 1/4 cup (60 ml) water
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons unsalted butter

Raspberry Glaze

  • 4 ounces fresh raspberries
  • 1 tablespoon (12 grams) granulated sugar
  • 2 cups (240 grams) powdered sugar (sifted)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F. Generously coat the interior of a bundt pan with vegetable shortening, especially in the center tube and grooves, then dust with 2 tablespoons flour, tapping out excess. Avoid butter as it causes sticking when inverted.
  2. Prep Raspberries: Place frozen raspberries in a gallon-size bag and crush using a rolling pin to separate druplets. Return to freezer until needed.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt for 30 seconds.
  4. Lemon Zest and Sugar: Place granulated sugar in a bowl and rub in the lemon zest with your fingers to release oils. Juice lemons to yield 3 tablespoons lemon juice.
  5. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat butter on medium speed for 1 minute, scraping sides. Add lemon-sugar mixture in three additions, beating 30 seconds each. After all sugar is incorporated, beat for 2-3 minutes until fluffy.
  6. Add Eggs: Add eggs one at a time, beating each for about 20 seconds. Scrape bowl after first three eggs, then add remaining two, scraping again when done.
  7. Combine wet ingredients: Mix in vanilla extract. Whisk buttermilk and lemon juice together.
  8. Alternate Adding Dry and Wet: Add one-third dry ingredients, mix on low speed. Add half buttermilk-lemon mixture, mix. Add half remaining dry ingredients, then remaining buttermilk, followed by remaining dry ingredients, mixing gently. Scrape bowl and mix lightly for 30 seconds.
  9. Incorporate Raspberries Into Batter: Remove frozen raspberries, toss with 2 tablespoons flour to coat. Fold raspberries gently into remaining batter in the mixing bowl to avoid overmixing; batter will stiffen.
  10. Assemble Cake: Spread about 1-1/2 cups batter evenly on bottom of prepared bundt pan. Spoon remaining batter over and smooth surface. Bang pan on towel 4-5 times to settle batter and release air bubbles.
  11. Bake: Bake 70-80 minutes until a skewer inserted comes out clean or with few crumbs, or internal temperature reaches 212-215°F.
  12. Cool Cake: Cool in pan on wire rack for 15 minutes, then invert onto parchment-lined rack.
  13. Prepare Vanilla Soaking Glaze: Combine sugar and water in small saucepan, bring to a simmer until sugar dissolves. Remove from heat and stir in vanilla and butter. Reheat glaze to warm (do not boil) when cake comes out of oven.
  14. Brush Soaking Glaze: Immediately brush vanilla glaze all over the warm cake thoroughly.
  15. Prepare Raspberry Glaze: Mash fresh raspberries with granulated sugar in a small bowl and let sit 5 minutes. Strain through fine-mesh sieve to remove seeds, yielding about 5 tablespoons puree.
  16. Mix Raspberry Glaze: Sift powdered sugar into a bowl. Add 4 tablespoons raspberry puree and mix until smooth. Add remaining puree 1/2 teaspoon at a time until desired consistency is reached.
  17. Glaze Cake: Spoon raspberry glaze over the cake so it drips down the sides.
  18. Storage: Store cake at room temperature up to 2 days, or refrigerate wrapped for up to 5 days.

Notes

  • Use vegetable shortening, not butter, to grease the bundt pan to prevent raspberry sticking due to milk solids in butter.
  • Rubbing lemon zest into sugar releases oils and intensifies lemon flavor in the cake.
  • Folding frozen raspberries coated in flour gently into the batter prevents sinking.
  • Allow the vanilla soaking glaze to seep into the cake while warm for added moistness and flavor.
  • Thoroughly cool the cake before applying raspberry glaze for best results.
  • If you lack fresh raspberries for glaze, thaw frozen raspberries until mashable.
  • Check cake doneness with an instant-read thermometer or toothpick test.
  • Flour the raspberries before folding into the batter to help prevent bleeding color in the cake.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon raspberry bundt cake, lemon cake, raspberry cake, bundt cake, lemon dessert, berry cake

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