Why You’ll Love This Recipe
This cake has everything you could want in a dessert: a soft, tender crumb, bursts of fresh raspberry flavor, and a tangy lemon finish. The cream cheese frosting is the ideal pairing, adding richness and a subtle tartness that complements the cake beautifully. The combination of lemon and raspberry is a classic, and the addition of fresh fruit throughout the cake ensures that every slice is packed with flavor. It’s a perfect dessert for those who love a balance of sweet and citrusy, with a creamy frosting that ties everything together.
Ingredients
For the Lemon Raspberry Bundt Cake:
- 2 and 1/2 cups (330 g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces (227 g) unsalted butter, at room temperature
- 8 ounces (227 g) full-fat cream cheese, at room temperature
- 2 cups (397 g) granulated sugar
- 1/4 cup (57 ml) lemon juice, freshly squeezed
- 1 Tablespoon lemon zest, finely grated
- 1 teaspoon lemon extract (optional)
- 5 large eggs, at room temperature
- 2 cups fresh raspberries
- 3 Tablespoons (21 g) all-purpose flour
For the Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, room temperature
- 2 ounces unsalted butter, room temperature
- 2 and 1/2 cups confectioners’ sugar, sifted (more if needed)
- 1/8 teaspoon salt
- 1/2 teaspoon lemon extract (optional)
- 1 Tablespoon lemon juice, freshly squeezed
For Decoration:
- 1 cup fresh raspberries
- Lemon slices
- Lemon zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Oven and Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring it’s well-coated to prevent the cake from sticking.
- Make the Cake Batter: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, cream together the unsalted butter and cream cheese using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the granulated sugar and beat for an additional 2 minutes until well combined.
- Add the Lemon and Eggs: Add the lemon juice, lemon zest, and lemon extract (if using) to the butter mixture. Beat to combine. Add the eggs one at a time, mixing well after each addition.
- Combine the Dry Ingredients and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with mixing until just combined.
- Fold in the Raspberries: In a small bowl, toss the fresh raspberries with the all-purpose flour. Gently fold the raspberries into the batter. This step helps prevent the raspberries from sinking to the bottom of the cake.
- Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
- Cool the Cake: Let the cake cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a medium bowl, beat together the cream cheese and unsalted butter until smooth and creamy, about 2-3 minutes. Gradually add the sifted confectioners’ sugar, salt, lemon extract (if using), and lemon juice. Beat until smooth and creamy. If the frosting is too thick, add a little more lemon juice or a tiny splash of milk to reach your desired consistency.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the Bundt cake. You can let some of the frosting drizzle down the sides for a beautiful effect.
- Decorate: Garnish the cake with fresh raspberries, lemon slices, and a sprinkle of lemon zest for an extra pop of color and flavor.
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
Variations
- Different Fruits: Swap out raspberries for strawberries, blueberries, or blackberries for a different berry twist.
- Lemon Poppy Seed: Add 1-2 tablespoons of poppy seeds to the batter for a lemon poppy seed version.
- Coconut Flake Garnish: For an added texture, sprinkle toasted coconut flakes over the frosting.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Be sure to keep the frosting covered to prevent it from drying out.
- Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe bag or container. Thaw at room temperature before serving.
- Reheating: This cake is best served at room temperature. If refrigerated, let it sit out for about 30 minutes before serving for the best texture.
FAQs
1. Can I use frozen raspberries?
Yes, frozen raspberries can be used, but be sure to toss them in flour and fold them in gently to prevent the cake from turning purple.
2. Can I make this cake ahead of time?
Yes, this cake can be made a day or two ahead of time. Keep it stored in an airtight container at room temperature, and frost it right before serving.
3. Can I use a different frosting?
While cream cheese frosting is traditional, you can use a simple lemon glaze or buttercream if preferred.
4. How do I prevent the raspberries from sinking to the bottom of the cake?
Toss the fresh raspberries in a little bit of flour before folding them into the batter. This helps distribute the raspberries evenly throughout the cake.
5. How can I make the frosting thicker or thinner?
If the frosting is too thick, add a little more lemon juice or milk, one teaspoon at a time. If it’s too thin, add more powdered sugar to reach your desired consistency.
6. Can I make this cake without the cream cheese frosting?
Yes, you can skip the frosting and dust the cake with powdered sugar for a lighter finish, or simply serve it with whipped cream.
7. Can I use a different kind of flour?
If you don’t have cake flour, you can substitute it with all-purpose flour, but the texture may not be as soft. You can also make a substitute for cake flour by using 1 cup all-purpose flour minus 2 tablespoons, then adding 2 tablespoons cornstarch.
8. How can I get my cake to come out of the Bundt pan smoothly?
Be sure to thoroughly grease and flour the Bundt pan, making sure every crevice is covered. You can also use a non-stick Bundt pan spray for an easier release.
9. Can I add a glaze instead of frosting?
Yes! You can make a simple lemon glaze by mixing powdered sugar with lemon juice and drizzling it over the cake.
10. Can I freeze the frosting?
You can freeze the cream cheese frosting for up to 2 months. Let it thaw in the fridge before reusing, and give it a quick mix to restore its creamy texture.
Conclusion
The Lemon Raspberry Bundt Cake is a delightful dessert that combines the bright flavors of lemon and raspberry with a rich, creamy cream cheese frosting. Whether you’re celebrating a special occasion or simply treating yourself, this cake will quickly become a favorite. Its tender crumb and beautiful presentation, topped with fresh raspberries and lemon slices, make it the perfect choice for any dessert table.
Print
Lemon Raspberry Bundt Cake
- Total Time: 1 hour 20 minutes
- Yield: 12-14 servings
- Diet: Vegetarian
Description
This Lemon Raspberry Bundt Cake is the perfect combination of tangy lemon, sweet raspberries, and rich cream cheese frosting. With a moist, tender crumb and bursts of fresh fruit, it’s a delightful dessert that’s sure to impress. Perfect for special occasions, holidays, or whenever you need a treat, this cake will quickly become a family favorite.
Ingredients
For the Lemon Raspberry Bundt Cake:
2 and 1/2 cups (330 g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (227 g) unsalted butter, at room temperature
8 ounces (227 g) full-fat cream cheese, at room temperature
2 cups (397 g) granulated sugar
1/4 cup (57 ml) lemon juice, freshly squeezed
1 Tablespoon lemon zest, finely grated
1 teaspoon lemon extract (optional)
5 large eggs, at room temperature
2 cups fresh raspberries
3 Tablespoons (21 g) all-purpose flour
For the Cream Cheese Frosting:
4 ounces full-fat cream cheese, room temperature
2 ounces unsalted butter, room temperature
2 and 1/2 cups confectioners’ sugar, sifted (more if needed)
1/8 teaspoon salt
1/2 teaspoon lemon extract (optional)
1 Tablespoon lemon juice, freshly squeezed
For Decoration:
1 cup fresh raspberries
Lemon slices
Lemon zest
Instructions
-
Prepare the Oven and Bundt Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring it’s well-coated to prevent the cake from sticking. -
Make the Cake Batter:
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and cream cheese using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the sugar and beat for an additional 2 minutes until well combined. -
Add the Lemon and Eggs:
Add lemon juice, lemon zest, and lemon extract (if using) to the butter mixture. Beat to combine. Add eggs one at a time, mixing well after each addition. -
Combine the Dry Ingredients and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the wet ingredients, and mix until just combined. -
Fold in the Raspberries:
Toss fresh raspberries with all-purpose flour and gently fold them into the batter. This prevents the raspberries from sinking to the bottom of the cake. -
Bake the Cake:
Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking. -
Cool the Cake:
Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely. -
Make the Cream Cheese Frosting:
Beat together the cream cheese and butter until smooth and creamy, about 2-3 minutes. Gradually add the sifted powdered sugar, salt, lemon extract (if using), and lemon juice. Beat until smooth. Adjust consistency with more powdered sugar or lemon juice if needed. -
Frost the Cake:
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top, allowing it to drizzle down the sides. -
Decorate:
Garnish the cake with fresh raspberries, lemon slices, and a sprinkle of lemon zest.
Notes
-
Fruit Variations: Try swapping raspberries for other berries like blueberries, blackberries, or strawberries.
-
Lemon Poppy Seed Option: Add 1-2 tablespoons of poppy seeds to the batter for a lemon poppy seed version.
-
Coconut Garnish: Top with toasted coconut flakes for added texture.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
