The Ultimate Moist Lemon Raspberry Bundt Cake: A Simple & Flavorful Recipe
Prepare to be enchanted by this extraordinary Lemon Raspberry Bundt Cake, a recipe meticulously crafted to deliver unparalleled moisture, a fluffy texture, and a light-as-air crumb. Crowned with an optional, delicate sweet lemon glaze, this cake is an absolute showstopper. Whether you opt for fresh, ripe raspberries or conveniently frozen ones, and bake it in a classic bundt pan, you’ll discover an incredible flavor combination that’s equally perfect as a luxurious dessert or a delightful afternoon snack.
This particular lemon raspberry bundt cake recipe creates a cake that is exceptionally soft and incredibly moist, achieving a texture often associated with a pound cake, yet maintaining a wonderful lightness. It’s gracefully finished with a delicate, sweet lemon glaze that adds just the right touch of sweetness without overwhelming the vibrant fruit flavors. This is truly an easy bundt cake recipe, yet it bursts with a ton of fresh, authentic fruit flavor, making it a favorite for all occasions.
The secret to its intense citrus punch lies in the thoughtful combination of ingredients. Bright, fragrant lemon zest infuses the cake batter with fresh citrusy aromas and flavors, while a touch of pure lemon extract works to intensify and deepen that lemon profile, making it even bolder and brighter. The luscious raspberries then elevate the cake to another level, adding a delightful counterpoint of sweet-tart flavor and a gorgeous pop of color throughout the crumb. This harmonious blend ensures every bite is a delightful experience.
If you find yourself with extra lemons and raspberries, don’t let them go to waste! You can easily recreate this classic flavor pairing in these equally delicious lemon raspberry muffins. They’re perfect for breakfast or a quick treat!
It’s clear we’ve been on a fantastic lemon journey recently! Our lemon pudding bundt cake boasts over 90 five-star reviews and is an absolute must-try if you’re a fellow lemon enthusiast. Furthermore, I successfully adapted that very recipe by swapping the fruit to create this equally delightful lemon blueberry bundt cake, proving the versatility of a great base recipe!
For another refreshing citrus combination, our 7 Up cake is a fantastic choice, highlighting lemon and lime notes. You can explore these and many more delectable creations in my comprehensive bundt cake recipe collection.
As a trained pastry chef, I’m always looking for ways to maximize the aesthetic appeal of each dessert without unnecessary effort. This is precisely why I adore baking bundt cakes; their unique molds provide a built-in design, effortlessly transforming a simple cake into an elegant masterpiece ready for any table. This particular lemon raspberry bundt cake not only delivers incredible fresh fruit flavor but also achieves an unmatched level of moisture thanks to the buttermilk in the recipe. It’s a straightforward cake to prepare, yet it makes a powerful impression in both taste and presentation!
Why This Lemon Raspberry Bundt Cake is Truly the Best
- Homemade Perfection: You’ll create a stunning glazed raspberry lemon cake entirely from scratch, a baking accomplishment you’ll be incredibly proud of!
- Ideal for Beginners: This is an excellent recipe for those new to baking. The steps are clear, and the ingredients are common.
- Simple, Accessible Ingredients: The cake is made with straightforward baking staples you likely already have in your pantry, making it easy to whip up anytime.
- Buttery, Moist & Flavorful: This quick and easy recipe consistently yields a perfectly buttery, incredibly moist lemon cake studded with juicy raspberries.
- Perfect for Special Occasions: Its vibrant flavors and elegant appearance make it the ideal cake for summertime gatherings, celebrations, or simply to brighten any day.
- Unmatched Moistness: Thanks to the inclusion of both buttermilk and vegetable oil, this bundt cake stays moist and fresh for days, unlike many other recipes.
- Explosion of Flavor: The dual lemon components (zest and extract) combined with fresh or frozen raspberries create a dynamic and intensely flavorful experience.
Essential Ingredients You’ll Need
- Butter – For the best texture and flavor, always use unsalted butter softened to room temperature. This ensures it creams beautifully with the sugar, incorporating air into the batter.
- Lemon Zest & Sugar – The magic begins here! You’ll rub plenty of fresh lemon zest directly into the granulated sugar. This process releases the essential oils from the lemon rind, infusing the sugar with incredible, bright citrus flavor before it even hits the butter. Granulated sugar provides the perfect sweetness and structure.
- Vegetable Oil – A key ingredient in achieving maximum moisture and a tender crumb. Unlike butter, oil remains liquid at room temperature, contributing to a cake that stays soft and delightful for days.
- Eggs – Consider eggs the essential binder that holds everything together. Large eggs provide structure, richness, and help to emulsify the batter, leading to a stable and sturdy cake with a deeper flavor.
- All-Purpose Flour – This forms the foundational structure of our bundt cake, creating a cohesive and well-formed crumb. Measure it correctly for optimal results.
- Baking Powder & Baking Soda – These are your essential leavening agents, responsible for the cake’s lift and airy texture. We use both to create the perfect rise and to balance the acidity present in the buttermilk, which also contributes to a lovely browning on the cake’s surface.
- Salt – A pinch of salt is crucial not just for seasoning, but it also plays a role in enhancing the leavening process and, most importantly, it amplifies all the other sweet flavors in the cake, making them truly sing.
- Buttermilk – The star ingredient for an extra tender, moist, and delightfully tangy cake. Its acidity reacts with the baking soda, contributing to both rise and tenderness. For this recipe, there are really no substitutions for buttermilk if you want the best results!
- Lemon Extract – While zest provides fresh flavor, a small amount of pure lemon extract dramatically intensifies the delightful lemon taste, ensuring it shines through in every slice.
- Raspberries – The juicy, sweet-tart jewels of this cake! Use fresh raspberries when they are in season for their vibrant flavor. If not, frozen raspberries work wonderfully (see tips below).
- Sugar Glaze – A simple yet elegant topping made from confectioners’ sugar and a touch of milk. This no-heat glaze comes together quickly and adds a delicate sweetness and beautiful sheen to the cooled cake.
Using Frozen Raspberries in Your Bundt Cake
Absolutely, you can use frozen raspberries for this recipe! They are a fantastic option, especially when fresh raspberries aren’t in season or are too costly. However, there’s a crucial step to ensure the success of your cake. You must make sure to thaw the raspberries completely and then dry them very, very well before gently folding them into the batter. This is vital because any additional moisture from undried frozen fruit can significantly alter the consistency of your cake batter, potentially making it too thin or causing the cake to bake unevenly. Drying them thoroughly prevents excess water from messing up the delicate balance of the batter, ensuring your bundt cake turns out perfectly moist and fluffy every time.
Step-by-Step Guide: How to Make This Delicious Lemon Raspberry Bundt Cake
Baking this stunning bundt cake is a straightforward process. Follow these detailed steps for a perfect result:
Step 1: Prepare Your Pan and Preheat Oven: First, preheat your oven to 350°F (175°C). Then, generously spray a 10-cup bundt pan with a high-quality baking spray that includes flour, or thoroughly grease and flour it yourself. This step is critical for ensuring your beautiful cake releases easily.
Step 2: Cream Butter with Lemony Sugar: In the large bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), cream the softened butter on medium speed for about 1 minute until light and fluffy. In a separate small bowl, combine the granulated sugar and the fresh lemon zest, rubbing them together with your fingers to release the lemon oils and infuse the sugar with a vibrant aroma. Add this fragrant lemony sugar mixture to the creamed butter, and continue mixing on medium speed for another 1-2 minutes until light and well combined.
Step 3: Incorporate Wet Ingredients: Next, pour in the vegetable oil and mix on medium-low speed until it’s fully incorporated. Then, add the large eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Be careful not to overmix at this stage.
Step 4: Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even distribution in the batter.
Step 5: Flavor the Buttermilk: Pour the buttermilk into a liquid measuring cup. Add the lemon extract to the buttermilk and stir gently to combine. This ensures the lemon extract is evenly distributed throughout the wet ingredients.
Step 6: Combine to Make Cake Batter: Gradually add the dry and wet ingredients to the butter mixture, alternating in thirds. Begin by adding about a third of the flour mixture to the wet batter and mix on low speed until just combined. Then, add half of the buttermilk mixture and mix until smooth. Repeat with another third of the flour mixture, followed by the remaining buttermilk. Finish by mixing in the last third of the flour mixture until the batter is just smooth. Be careful not to overmix the batter, as this can lead to a tough cake.
Step 7: Gently Fold in Raspberries: Lightly coat your fresh or thoroughly thawed and dried frozen raspberries with about 1 teaspoon of the reserved all-purpose flour. This coating helps prevent the berries from sinking to the bottom of the cake during baking. Gently fold the floured raspberries into the cake batter using a spatula, being careful not to squash the delicate berries. Distribute them as evenly as possible.
Step 8: Bake, Then Cool Properly: Carefully pour the prepared cake batter into your greased 10-inch bundt pan, smoothing the top gently. Bake in your preheated oven for approximately 45-50 minutes, or until the cake is golden brown, set, and the sides begin to pull away from the edges of the pan. A wooden skewer or toothpick inserted into the deepest part of the cake should come out with just a few moist crumbs (not wet batter). Once baked, let the cake cool in the bundt pan on a wire rack for exactly 15 minutes before carefully inverting it onto the wire rack to cool completely. This crucial cooling time in the pan helps the cake firm up and prevents it from breaking when unmolded.
Step 9: Prepare and Glaze: While the cake cools, prepare your simple lemon glaze. In a small bowl, whisk together the confectioners’ sugar and milk until smooth and pourable, yet thick enough to cling to the cake. Once the cake has cooled completely to room temperature, slowly and artfully drizzle the sweet lemon glaze over the top, allowing it to drip down the sides. For an extra touch of elegance and flavor, garnish with a few fresh raspberries and a sprinkle of fresh lemon zest.
Expert Tips for Bundt Cake Success
- Maximize Lemon Flavor: Don’t skip stirring fresh lemon zest into the sugar! This simple technique releases the potent oils from the rind, intensifying the lemon flavor throughout the cake. Always ensure you only zest the bright yellow part, avoiding the bitter white pith.
- Prevent Sinking Fruit: Coating the fresh or thawed raspberries in a light dusting of flour is a classic trick. It creates a barrier that helps the berries stay suspended evenly throughout the batter, preventing them from sinking to the bottom during baking.
- Gentle Berry Integration: When mixing the raspberries into the batter, use a spatula and a light hand. Over-mixing or aggressive stirring can break up the delicate berries, turning your beautiful cake pink and potentially adding too much moisture.
- The Right Bundt Pan Matters: This recipe was perfected using a standard 10-inch, 10-cup bundt pan. If you use a different size or shape pan, you will need to adjust your baking time accordingly. Always ensure your pan is thoroughly greased and floured.
- Perfect Doneness Test: To check if your cake is done, insert a wooden skewer or toothpick into the deepest part of the cake. It should come out with just a few moist crumbs attached, not wet batter.
- The Optional (But Recommended) Glaze: The sweet lemon glaze is optional but highly recommended as it adds a beautiful finish and a complementary layer of sweetness. If you prefer a simpler look or less sweetness, you can simply sift powdered sugar over the cooled cake for an elegant presentation.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly with the other ingredients, creating a smooth, homogenous batter that traps air for a lighter, fluffier cake.
- Avoid Overmixing: Once the flour is added, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough and dry cake.
Mini Lemon Raspberry Bundt Cakes: Adorably Delicious!
Imagine these delightful lemon raspberry bundt cakes in an adorable mini form! They are absolutely perfect for individual servings, party favors, or a charming addition to a dessert buffet. To transform this recipe into minis, simply pour the prepared batter into mini bundt cake molds, filling each about two-thirds full. Bake them in a preheated 350°F (175°C) oven for a shorter duration, typically 20-25 minutes, or until a toothpick inserted into the center of a mini cake comes out with mostly moist crumbs. These miniature versions maintain all the incredible flavor and moistness of their larger counterpart, just in a more charming package!
Storage and Freezing Instructions for Freshness
Proper storage is key to enjoying your delicious bundt cake for as long as possible:
Storing at Room Temperature: To keep your lemon raspberry bundt cake fresh, store it in an airtight container at room temperature. It will remain wonderfully moist and flavorful for 3-4 days. Placing a slice of bread in the container with the cake can sometimes help maintain its moisture.
Freezing for Long-Term Enjoyment: To maximize the shelf-life and enjoy this cake much later, freezing is an excellent option. If you plan to freeze the cake, it’s best not to apply the glaze beforehand. Once the cake has cooled completely, wrap it securely in a couple of layers of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. Store it in the freezer for up to 3 months. When you’re ready to serve, thaw the cake at room temperature for several hours or overnight. Once thawed, you can then prepare and add the fresh glaze before serving.
Delicious Variations to Explore
This lemon raspberry bundt cake is already a showstopper, perfect for everything from a special breakfast to an elegant dessert. But if you’re looking to get creative, here are a few exciting ways to upgrade your cake and add new dimensions of flavor and texture:
- Raspberry Jam Swirl – For an extra layer of concentrated raspberry flavor and a beautiful visual appeal, gently swirl about ¼ to ½ cup of good quality raspberry jam into the cake batter just before baking. Use a knife or a skewer to create elegant swirls.
- Lemon Curd Infusion – If you’re a serious lemon lover, mixing in about ¼ cup of homemade or store-bought lemon curd with your wet ingredients can provide an incredible extra flavor boost, intensifying the citrus and adding a creamy richness to the cake.
- Streusel Topping – Craving a delightful crunch? Prepare a simple streusel topping (butter, flour, sugar, and a pinch of cinnamon) and sprinkle it generously over the cake batter before it goes into the oven. It will bake into an irresistible, buttery, and crumbly top layer.
- White Chocolate Chips: Fold in ½ cup of white chocolate chips along with the raspberries for an added sweetness and creamy texture that pairs beautifully with the lemon and raspberry.
- Almond Extract: Replace half of the lemon extract with almond extract for a subtle, sophisticated nutty undertone that complements the berries beautifully.
This truly is the moist lemon raspberry bundt cake recipe you’ve been searching for. Its balance of bright citrus and sweet berries, combined with an unbelievably tender crumb, makes it an unforgettable treat. Whether you’re baking for a special occasion or just a cozy afternoon, this cake promises to deliver pure joy. Enjoy every delectable slice!
Moist Lemon Raspberry Bundt Cake
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Ingredients
- 1 cup butter, (227g), softened
- 1 tablespoon lemon zest
- 2 cups granulated sugar, (400g)
- ¼ cup vegetable oil
- 3 large eggs, room temperature
- 2 ¾ cups all-purpose flour, 330g (plus 1 tsp for coating raspberries)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup buttermilk
- 1 tbsp lemon extract
- 6 oz raspberries, fresh or frozen (thawed and dried well if frozen), plus more for garnish (optional)
For Optional Lemon Glaze:
- ½ cup confectioners’ sugar
- 1-2 tbsp milk, or fresh lemon juice for a tangier glaze
Instructions
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Preheat your oven to 350°F (175°C). Generously spray a 10-cup bundt pan with baking spray, ensuring all crevices are coated.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the 1 cup of softened butter for 1 minute until fluffy.
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In a separate small bowl, zest the lemon into the 2 cups of granulated sugar. Rub the zest into the sugar with your fingers until the sugar is fragrant and fully infused with lemon oils.
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Add the lemon-infused sugar mixture to the creamed butter and continue creaming on medium speed for an additional 1 to 2 minutes until light and well combined.
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Pour in the ¼ cup of vegetable oil and mix again on medium-low speed until thoroughly combined.
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Add the large eggs one at a time, mixing on medium speed after each addition until just incorporated. Scrape down the sides of the bowl as needed.
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In a separate medium bowl, whisk together the 2 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt until lightly combined.
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In a liquid measuring cup, combine the ¾ cup buttermilk and 1 tbsp lemon extract. Stir gently.
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With the mixer on low speed, alternate adding the dry and wet ingredients to the butter mixture in thirds, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
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Sprinkle the 6 oz of raspberries with the remaining 1 tsp of flour and gently toss to coat well.
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Gently fold the floured raspberries into the cake batter by hand using a spatula, being careful not to break them up. Pour the batter evenly into the prepared bundt cake pan.
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Bake for 45-50 minutes, or until the cake is golden, set, and the sides are pulling away from the pan. A wooden skewer inserted into the deepest part should come out with just a few moist crumbs.
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Let the cake cool in the bundt pan for 15 minutes before inverting onto a wire rack to cool completely. Once completely cool, proceed with the optional glaze or simply dust with powdered sugar.
For the Optional Lemon Glaze:
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In a small bowl, combine the ½ cup confectioners’ sugar and 1 tbsp milk (or lemon juice). Whisk until smooth. Add more milk/juice ¼ tsp at a time if a thinner consistency is desired.
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Drizzle the glaze over the completely cooled cake. Garnish with fresh raspberries and lemon zest if desired.