Lemon Raspberry Bundt Cake
This raspberry lemon bundt cake is absolutely delicious! With a tender and soft cake, fresh raspberries studded throughout, and a tangy lemon glaze on top, it's the perfect summertime dessert.
Servings: 12 servings
Calories: 527kcal
Cost: Recipe $9.54 / Serving $0.80
Equipment
- Electric Mixer (hand mixer or a stand mixer)
Ingredients
Lemon Raspberry Cake
- 1 cup unsalted butter, softened ($1.98)
- 2 cups granulated sugar ($0.72)
- ½ cup sour cream ($0.50)
- 1 tablespoon lemon zest ($0.18)
- 4 large eggs ($0.60)
- 2 ¾ cups all-purpose flour ($0.36)
- 2 teaspoons baking powder ($0.10)
- ¾ teaspoon salt ($0.01)
- 3 tablespoons cornstarch ($0.12)
- ½ cup milk ($0.10)
- 3 tablespoons lemon juice ($0.17)
- 1 teaspoon vanilla extract ($0.03)
- 6 ounces fresh raspberries ($3.47)
Lemon Glaze
- 2 cups powdered sugar ($0.72)
- 2 tablespoons lemon juice ($0.11)
- ½ tablespoon lemon zest ($0.09)
- ½ teaspoon vanilla extract ($0.03)
- 2 tablespoons unsalted butter, melted ($0.25)
- Water, as needed ($0.00)
Instructions
- Preheat & Prep: Preheat the oven to 350°F. Grease a bundt pan and dust lightly with flour. Tap out excess and set aside.
- Cream Butter and Sugar: In a stand mixer or large bowl with a hand mixer, beat the butter and sugar on high speed for 2 to 5 minutes until light and fluffy.
- Add Sour Cream and Zest: Beat in the sour cream and continue mixing for 1 minute. Add the lemon zest and mix to combine.
- Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch.
- Prepare Wet Ingredients: In another bowl, whisk together the milk, lemon juice, and vanilla extract.
- Combine Batter: Alternately add the dry ingredients and the milk mixture to the batter, beginning and ending with the flour mixture. Mix just until combined after each addition.
- Fold in Raspberries: Lightly toss the raspberries with a small amount of flour, shaking off excess. Gently fold them into the batter.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for about 50 minutes, or until a toothpick inserted comes out mostly clean with a few crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then invert onto a plate or wire rack to cool completely.
- Make the Glaze: In a bowl, mix the powdered sugar, lemon juice, lemon zest, vanilla extract, and melted butter until smooth. Add water gradually until the desired consistency is reached.
- Glaze & Serve: Spoon the glaze over the slightly warm cake or allow the cake to cool fully before glazing. Slice and serve.
Notes
- Berry Prep: Tossing the raspberries in flour helps prevent them from sinking during baking.
- Cooling Tip: Do not allow the cake to cool completely in the pan to maintain moisture and prevent sticking.
- Berry Swaps: Blueberries, blackberries, or chopped strawberries can be used in place of raspberries.
- Lemon Flavor: Freshly squeezed lemon juice provides the best flavor. Microwaving lemons briefly helps release more juice.
- Storage & Freezing: Store covered in the refrigerator for up to 1 week due to the fresh berries. Wrap tightly and freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 527kcal | Carbohydrates: 80g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 382mg | Potassium: 114mg | Fiber: 2g | Sugar: 55g | Vitamin A: 692IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 2mg
