Lemon Raspberry Bundt Cake
Moist and sunshiny sweet, this Lemon Raspberry Bundt Cake is so perfect for Easter or Mother's Day brunch! Loaded with fresh lemon zest, lemon juice, and raspberries, this cake is loaded with flavor. Perfect for breakfast, brunch, or dessert!
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 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
For the Lemon Raspberry Bundt Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the cake flour, baking powder, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon juice, lemon zest and lemon extract (if using).
- Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
- Scrape the batter into the prepared pan.
- Bake for 25 minutes, then reduce the oven to 300 degrees and continue cooking for 40 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
Video
Notes
If you cannot find cake flour, you may make it at home using all purpose flour and cornstarch. Here's how:
- Measure out the amount needed for your recipe. For this recipe, you'll need 2 and 1/2 cups.
- For every 1 cup of flour, remove 2 Tablespoons of flour. Then add in 2 Tablespoons of Cornstarch for every 1 cup of flour. Essentially, you're replacing the tablespoons of flour taken out with cornstarch.
- Sift the mixture 6 times before using!
- Always measure the flour that is needed after it has been sifted.
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