Citrusy lemon and sweet, tart raspberry flavors merge perfectly in this super-moist Lemon Raspberry Bundt Cake with a raspberry glaze. When the cake comes out of the oven, it’s brushed with a vanilla syrup that seals in all that moisture and flavor, making every bite of this cake a piece of heaven! Made with frozen raspberries, my version is unique because I break up the raspberries into little druplets ensuring great distribution of the raspberries throughout the cake. And because it's made with frozen raspberries, you can make this summery bundt cake all year round and it comes out flawlessly every time.
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Jump to:
- About This Lemon Raspberry Bundt Cake
- Lemon Raspberry Bundt Cake Key Ingredients
- How to Make Lemon Raspberry Bundt Cake
- How to Store the Bundt Cake
- How to Enjoy Your Lemon Raspberry Bundt Cake
- Secrets to a Successful Bundt Cake
- Tips for Using Frozen Fruit in a Cake
- More Spectacular Bundt Cake Recipes
- Moist Lemon Raspberry Bundt Cake
About This Lemon Raspberry Bundt Cake
I can’t say enough wonderful things about the texture of this delicious bundt cake. First of all, it’s just beautiful. Look at the gorgeous (and tasty) raspberry swirl. The cake has a lovely open crumb, it’s moist, and the tartness of the raspberries and lemon together is a wonderful combination.
Frozen raspberries are the star of this easy and moist bundt cake. That’s right, by using frozen instead of fresh I can break up the raspberries into druplets ensuring that they spread throughout the cake batter and create a beautiful swirl as the cake bakes. Plus you get the pop of tart raspberry flavor in every bite.
I mix an easy soaking syrup infused with pure vanilla to coat the cake when it comes out of the oven. Vanilla is a complementary flavor for the raspberry, and the soak helps keep the cake moist and tender, creating that melt-in-your-mouth experience.
To finish off the cake, a vibrant raspberry glaze gives it a stunning appearance and a sweet, tangy bite. Red colors are known to stimulate the appetite, so when you get a glimpse of this beautiful cake, your mouth will start watering!
If bundt cakes and citrus flavors are your particular favorites, you will definitely enjoy my Easy Orange Bundt cake with a fresh citrus glaze, or my Southern Lemon Pound Cake, which inspired this recipe. Both cakes are packed with zingy, fresh citrus flavor. For more baking inspiration, check out my complete collection of fabulous bundt cake recipes.
Lemon Raspberry Bundt Cake Key Ingredients
Below is a list of the key ingredients for this delicious lemon and raspberry cake.
- Frozen Raspberries: This recipe only works with frozen raspberries. The frozen raspberries are broken up into the druplets. The druplet is the individual part of the raspberry. The berries can only be broken up into the druplets while frozen. You can't do that with fresh raspberries. The druplets are easily incorporated into the batter and because they're so small they evenly distribute throughout the batter and create a swirl pattern.
- Unbleached All-Purpose Flour: You'll need all-purpose flour to create a strong enough gluten structure to hold the raspberries in place. Don't use cake flour, the berries will sink to the bottom of the cake as it bakes. Sift the flour to aerate and use a scale to weigh to ensure you’re not using too much or too little.
- Granulated Sugar: Sugar not only adds sweetness, but it also adds moisture and structure to the pound cake.
- Unsalted Butter: Butter gives richness, tenderness, and structure to this recipe. Start with room temperature butter (65-68 degrees F) so that it emulsifies with the other ingredients. Unsalted butter is recommended so you can control the amount of salt in the recipe. Salted butter can contain up to 7 grams of salt for every 4 ounces of butter.
- Large Eggs: The eggs combine with the sugar and butter to add flavor, richness, moisture, and tenderness to the cake. Large eggs weigh 50 grams each (without the shell). If you're using different sized eggs, weigh them to ensure you have 250 grams.
- Pure Vanilla Extract: The vanilla extract elevates the other flavors in the cake, especially the raspberries.
- Buttermilk: Buttermilk adds moisture and tenderness to the cake. The lactic acid combines with the baking powder to help give the cake an open crumb.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Lemon Raspberry Bundt Cake
Step 1: Prep the bundt pan. Coat generously with vegetable shortening. Add the flour and tilt and rotate the pan to cover the entire surface. If you missed any spots with the shortening it will become apparent after you add the flour.
Step 2: Place the frozen raspberries in a resealable bag and use a rolling pin to gently break up the berries into druplets. Place the berries in the freezer until ready to add to the cake batter.
Step 3: Place the sugar in a bowl and zest the lemon directly onto the sugar.
Step 4: Rub the zest and sugar together with your fingers until the sugar turns yellow and your kitchen smells like lemons.
Step 5: In a stand mixer with a paddle attachment, beat the butter on medium speed until creamy and smooth.
Step 6: Add the lemon-sugar mixture 1/2 cup at a time, beating on medium speed for 30 seconds after each addition. Repeat until all sugar is incorporated.
BAKING TIP: Why is the sugar added a little at a time? The moisture in the butter dissolves the sugar, but it takes time for the sugar to fully dissolve when it's added all at once. When the sugar is gradually added, each addition has a chance to dissolve before more sugar is added.
Step 7: Add eggs one at a time, beating on medium speed for about 20 seconds each. Scrape down the bowl after the first three eggs. Add vanilla extract and mix until combined.
Step 8: On low speed, mix in one-third of the dry ingredients, followed by half of the buttermilk-lemon mixture. Continue alternating dry and wet ingredients, ending with the dry mixture.
Step 9: Spoon a portion of the cake batter (without the raspberries) into the bottom of a prepared bundt pan. Use an offset knife to spread it around.
Step 10: Toss the raspberries and flour together then fold them into the batter in the mixing bowl.
Step 12: Scoop the remaining batter into the pan, level it, then tap the pan on the counter to settle the batter and release air bubbles.
Step 13: Bake the cake for 70-80 minutes in the oven. The cake is done when a skewer inserted in the center comes out clean or with just a few crumbs clinging to the skewer.
If using an instant-read thermometer, take the temperature in the center of the cake. The temperature should be 212-215°F.
Step 16: Remove the cake from the oven and place it on a cake rack. Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack lined with parchment paper. Immediately brush with the vanilla glaze, completely covering the cake.
Step 17: Let the cake cool completely then add the raspberry glaze.
How to Make The Raspberry Glaze
This simple easy raspberry glaze is tart, delicious, and has just two ingredients:
- Powdered Sugar: We're using powdered sugar instead of granulated sugar because it easily dissolves and creates a thick glaze. Powdered sugar is also called confectioners' sugar.
- Fresh Raspberries: Make a simple seedless puree and combine it with the powdered sugar for a quick and easy glaze. Thawed frozen raspberries can also be used.
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Step 18: Mash the raspberries with a fork and strain them through a fine-mesh strainer.
Step 19: Sift the powdered sugar into a small bowl.
Step 19: Add 3 tablespoons of the raspberry puree.
Step 20: Stir the ingredients until the glaze is smooth and fluid.
This raspberry glaze is really thick but still pourable. For a thinner glaze, gradually add the raspberry puree, half a teaspoon at a time, until you reach the desired consistency.
Step 21: Place the cake on a plate or cake stand and spoon or pour the glaze over the cake. The glaze on its own will flow down the sides of the cake creating a beautiful pattern.
How to Store the Bundt Cake
This cake keeps fresh at room temperature for up to 2 days. Even though there are fresh raspberries in the glaze, the sugar in the raspberry glaze helps keep it from spoiling. To refrigerate, slice the cake into individual servings or 3 or 4 large pieces and wrap each one in a tight layer of plastic wrap. This helps ensure maximum freshness.
How to Enjoy Your Lemon Raspberry Bundt Cake
I pair my cake with a hot cup of good-quality black tea, like an Earl Grey or Assam. The sweetness of the cake works well with a bold, slightly bitter black tea. Another great idea is to serve it with light whipped cream or fresh raspberries. I would avoid ice cream as this is too heavy and rich paired with the already-sweet cake.
Secrets to a Successful Bundt Cake
- Precision and patience make an excellent bundt cake. Take your time with each step, from thoroughly greasing the pan for a full 5 minutes to mixing the ingredients with care.
- Do not use butter to grease your bundt pan. Since the cake contains fruit, the milk solids in the butter will cause the fruit to stick to the pan when you invert the cake onto a cooling rack. This means it won’t come out clean.
- Select the right bundt pan. For this recipe, I recommend the Nordic Ware Anniversary Bundt Pan, which is reliable and durable. The Nordic Ware Anniversary Braided Bundt Pan is another pretty pan with a nice braided pattern. Both of these pans hold at least 12 cups of batter, which is necessary for this cake. You can’t use a smaller pan, or the batter will overflow.
- Don’t let the cake cool longer than 15 minutes. If you leave the cake in the pan for too long, the moisture from the heat of the cake makes it restick to the pan, making it harder to release cleanly.
Tips for Using Frozen Fruit in a Cake
Sometimes the moisture from frozen fruit can give cakes a gummy texture that makes them feel underdone. That's because as the cake bakes the moisture from the fruit is released into the batter. To solve the problem of having too much moisture in the cake I used math, and it served me well. I calculated the percentage of liquid in the raspberries and the buttermilk to figure out the ideal ratio.
Raspberries are 85% water, so I calculated the amount of liquid in the raspberries used in this recipe, which turned out to be 3/4 cup water. I reduced the buttermilk from 3/4 cup to 1/2 cup because of the water from the raspberries so that I had a moist, but not gummy cake. The final cake is moist and tender and not gummy.
More Spectacular Bundt Cake Recipes
- Vanilla Bundt Cake with Vanilla Glaze
- Triple Blood Orange Pound Cake
- Glazed Chocolate Sour Cream Pound Cake
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Moist Lemon Raspberry Bundt Cake
Equipment
Ingredients
Lemon Raspberry Cake
- 3-1/2 cups (438 grams) unbleached all-purpose flour sifted twice
- 1 teaspoon kosher salt
- 1-1/2 teaspoons (6 grams) baking powder
- 1/2 teaspoon baking soda
- 3 cups (600 grams) granulated sugar
- 1-1/2 tablespoon (9 grams) lemon zest about 2-3 lemons
- 20 tablespoons (282 grams) unsalted butter room temperature (65-68°F)
- 5 (250 grams) large eggs room temperature (65-68°F)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 ml) buttermilk room temperature
- 3 tablespoons lemon juice
- 8 ounces (227 grams) frozen raspberries
- 2 tablespoons (16 grams) unbleached all-purpose flour
Vanilla Soaking Syrup
- 1/4 cup (60 ml) water
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons unsalted butter
Raspberry Glaze
- 4 ounces fresh raspberries
- 1 tablespoon (12 grams) granulated sugar
- 2 cups (240 grams ) powdered sugar sifted
Instructions
- Preheat the oven to 325°F.
Prep the Bundt Pan
- With a paper towel or pastry brush generously coat the interior of the bundt pan with Crisco vegetable shortening or similar product. Make sure to get into all the nooks and crannies of the design. Pay special attention to the center tube.
- Add 2 tablespoons of flour to the pan and tilt and rotate the pan to evenly coat all greased surfaces with flour. Tap out any excess flour over the sink or a paper towel.
- Hold the pan up to the light and inspect to ensure no bare spots remain. If needed, touch up any areas with more shortening and flour.
- Don’t use butter in the pan for this recipe. Since the cake contains fruit, the milk solids in the butter will cause the fruit to stick to the pan when you invert the cake onto a cooling rack.
Make the Cake
- Place the frozen raspberries in a gallon size. Use a rolling pin to pound the frozen raspberries until they are broken down in to the individual druplets. Place the bag in the freezer and leave it there until it’s time to add the raspberries to the cake batter.
- Crack the eggs into a separate bowl. Put the flour, baking powder, baking soda, and salt together in medium-sized bowl and whisk together for 30 seconds.
- Place the sugar in a medium-sized blow and zest the lemons directly into the bowl on top of the sugar. Use your fingers to rub the zest and sugar together. This method better releases the oils and flavor of the lemon zest into the cake batter. Juice the lemons until you get 3 tablespoons of juice.
- Place the butter in the bowl of a stand mixer and with the paddle attachment mix on medium speed for 1 minute. Scrape down the sides and bottom of the bowl.
- Add 1/2 cup of the lemon-sugar mixture and beat on medium speed for 30 seconds, Stop the mixer, add another 1/2 cup of the sugar mixture and beat for 30 seconds. Repeat this step until all the sugar is added. Stop after the 3rd addition and scrape down the sides and bottom of the bowl and the paddle attachment. After all the sugar is added beat the cream and sugar for 2-3 more minutes on medium speed until the mixture is creamy and fluffy.
- Scrape down the sides and bottom of the bowl and the paddle attachment. Add the eggs one at a time and beat on medium speed until each egg is well incorporated, about 20 seconds. Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed. Add the remaining 2 eggs one at time and scrape the down the sides and bottom of the bowl after beating in the last egg.
- Add the vanilla extract and mix on medium speed until well combined. Whisk the buttermilk and lemon juice together in glass measuring cup.
- Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the buttermilk-lemon mixture and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the remaining buttermilk, mixing after each addition. Add the remaining the dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl and mix on low speed for about 30 seconds to make sure the batter in well mixed.
- Spoon about 1-1/2 cups of the batter around the bottom of the bundt pan. Use an offset spatula to spread the batter evenly across the bottom of the pan. Remove the raspberries from the freezer. Place them in a bowl. Sprinkle 2 tablespoons of flour on the raspberries and use a spoon to toss the ingredients together until the raspberry druplets are covered with flour.
- Add the raspberries to the remaining cake batter in the mixing bowl. Use a spatula to fold the raspberries into the cake batter. Fold from the bottom to ensure the berries are well distributed throughout the batter, be careful not to overmix. The batter will become stiff because of the frozen raspberries.
- Scoop the batter into the prepared bundt pan. Use an offset spatula to even out the batter, so it sits level. Next place a kitchen towel on the counter and bang the bundt pan 4-5 times to settle the batter in the groves of the pan and break up any air bubbles.
Baking the Cake
- Bake the cake for 70-80 minutes until a skewer inserted in the center comes out clean or with just a few crumbs clinging to it. If there is any wet batter, the cake is not done.If using an instant-read thermometer to check for doneness, take the temperature in the center of the cake. The temperature should be 212-215°F.
- Remove the cake from the oven and place it on a wire rack. Cool the cake in the pan for 15 minutes and then invert onto a cooling rack lined with parchment paper.
- Immediately brush the cake with the vanilla glaze, completely covering the whole cake.
- Let the cake cool to room temperature before adding the raspberry glaze.
Make the Vanilla Soaking Glaze
- Place the sugar and water in a small saucepan. Bring it to a simmer over medium heat. As soon as all the sugar dissolves, remove the pan from the heat and stir in the vanilla extract and butter.
- When the cake comes out of the oven, reheat the glaze so it is warm, but don’t bring it to a boil.
Make the Raspberry Glaze
- Combine the raspberries and granulated sugar in a small bowl. Mash them together with a fork. Let the raspberries sit for 5 minutes. If using frozen raspberries let them thaw to the point they can be easily smashed with a fork.
- Strain the berries through a fine-mesh strainer to remove the seeds. You should have about 5 tablespoons of puree.
- Sift the powdered sugar into a large bowl. Add 4 tablespoons of the raspberry puree to the powdered sugar and mix with a spoon until the glaze is smooth. The glaze will be very thick. Add the remaining raspberry puree 1/2 teaspoon at a time until they desired consistency is achieved.
- Spoon the raspberry glaze of the cake so that it flows down the outside of the cake.
How to Store the Cake
- The cake can be stored at room temperature for up to 2 days. Even though there are fresh raspberries in the glaze, the amount of sugar in the glaze will keep it from spoiling.
- To refrigerate the cake, slice the cake into individual servings or 3 or 4 large pieces and wrap them in a layer of plastic wrap. The cake can be stored in the refrigerator for up to 5 days.
Barbara Rigney says
Delightfully delicious