Introduction

Get ready to savor a burst of citrusy freshness combined with the delightful tang of raspberries in our Lemon Raspberry Bundt Cake. This elegant dessert brings together the bright flavors of lemon and the sweet-tartness of raspberries in a beautifully shaped bundt cake, perfect for any occasion.

Who This Recipe Is For

This recipe caters to dessert enthusiasts looking for a sophisticated yet approachable baking adventure. Whether you’re hosting a brunch, celebrating a special event, or simply craving a delightful treat, this Lemon Raspberry Bundt Cake promises to elevate your dessert game effortlessly.

Why Lemon Raspberry Bundt Cake Is Great

The magic of this cake lies in its balance of flavors. The zesty lemon infuses a refreshing tang while the juicy raspberries add bursts of sweetness, creating a harmonious blend that’s both refreshing and indulgent.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup plain Greek yogurt
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Raspberry Swirl:

• 1 ½ cups fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon water

Directions

Cake Preparation:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Raspberry Swirl:

1. In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain the mixture to remove seeds. Let it cool.

Assembling the Cake:

1. Pour half of the cake batter into the prepared bundt pan. Drizzle half of the raspberry mixture over the batter. Use a toothpick or knife to gently swirl the raspberry into the batter.
2. Add the remaining batter on top, followed by the rest of the raspberry mixture. Swirl again to create a marbled effect.

Baking:

1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Once baked, let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Kitchen Equipment Needed

• Bundt cake pan
• Mixing bowls
• Saucepan
• Wire rack

Storing Leftovers

Store any leftover Lemon Raspberry Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Recipe Swaps and Variations

For an extra lemony kick, drizzle a lemon glaze over the cooled cake or sprinkle some powdered sugar on top for a decorative touch.

Conclusion

Delight in the exquisite flavors of our Lemon Raspberry Bundt Cake—a symphony of citrusy zest and fruity sweetness. Share this recipe with friends and family and don’t forget to subscribe to our blog for more delightful baking inspirations!