Our raspberry lemon bundt cake is a must-have in your cake repertoire. Thanks to its perfect combination of fruity raspberries and fresh lemon, it brings cheer directly to your plate. Easy to prepare, it is wonderfully moist and also a feast for the eyes. Let’s get baking!
Our Moist Raspberry Lemon Bundt Cake
To prepare this bundt cake, you only need a few ingredients that you might even already have in your kitchen. Besides flour, sugar, and eggs, raspberries (fresh or frozen) and lemons are the heart of this recipe. The fruity note of this cake is enhanced by the addition of lemon juice and zest, while raspberries provide a pleasant sweetness. A pinch of salt is sure to round off the batter nicely.
Why is this recipe particularly suitable for spring and summer? Quite simply: This cake’s refreshing brightness seems to mirror those warmer months perfectly. Just thinking about the beautiful color and fragrance of this cake is enough to get our baking hands itching!
Likewise, if you are longing for a fresh treat that not only lifts your spirits, but your eating too, then be sure to try our raspberry lemon bundt cake. While bundt cakes are always nice, this recipe shows that sometimes a little bit of accesorizing has a big effect.
If you’d like to decorate your table with even more delicious cakes, we heartily suggest our coconut-lemon cake, pudding-cherry cake, and Nutella marble cake.
But first, let’s bake this bright bundt cake, are you ready?
Raspberry Lemon Bundt Cake
Ingredients
- 1 cup butter softened
- 1 tsp vanilla extract
- 1 cup sugar
- 4 eggs
- ¾ cup sour cream
- 2½ cups all-purpose flour
- 1 pinch salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 organic lemon zested and juiced
- 1 ½ cups raspberries
Instructions
- Preheat oven to 350°F.
- Using a mixer, cream together the softened butter, vanilla extract, and sugar on high speed until light and fluffy. Gradually add the eggs and sour cream while continuing to mix. Add the flour, salt, baking powder, baking soda, lemon zest, and lemon juice, and mix until just combined.
- Pour one-third of the batter into a greased and floured bundt pan. Spread half of the raspberries over it. Add another third of the batter, top with the remaining raspberries, and smooth the final third of the batter over the top.
- Bake the raspberry lemon bundt cake for an hour. Check for doneness by inserting a wooden skewer into the center; if it comes out clean, your cake is ready to come out of the oven!
- Let your bundt cake cool on a wire rack. Before serving, dust with powdered sugar or drizzle with a lemon glaze.