Wet and sunshiny candy, this Lemon Raspberry Bundt Cake is so best for Easter or mother’s Day brunch! Loaded with fresh lemon zest, lemon juice, and raspberries, this cake is loaded with flavor. ideal for breakfast, brunch, or dessert!


You’ll additionally need cream cheese, butter, powdered sugar, lemon juice, and lemon extract to make the frosting. however if you want a top notch easy cake, this recipe can be served without the frosting! as an alternative, sprinkle it with powdered sugar and serve with fresh raspberries. i like doing this once I’m serving the cake for breakfast. in any other case I’m group cream cheese frosting all of the way.

If you have already got the ones  objects, making this cake is… nicely, a piece of cake! First step is beat collectively the butter and cream cheese until light and fluffy. The you’ll upload within the sugar, lemon zest, and lemon juice and keep on beating. i love to conquer it for approximately 2 minutes, or until it’s great fluffy and light. At this point, you’ll want to reduce your mixer pace to low and add in those eggs, one at a time, beating nicely after each addition. then you definitely’ll add the flour combination, and blend on low until simply combined. Now you’ll blend within the lemon juice. And finally, you’ll turn your mixer off and fold inside the raspberries. Be mild here, as raspberries are delicate little guys, that do spoil aside easily.

Final step, pour the cake batter into a greased bundt pan and bake for 60 to 70 minutes. however in case you’re oven runs warm, you may need to start peeking on it around forty five minutes. You’ll need to bake the cake till it’s a deep golden brown and a toothpick inserted inside the middle comes out easy. be sure to chill absolutely before reducing and serving!


For the Lemon Raspberry Bundt Cake:

  • 2 and 1/2 cups (10 and 1/4 ounces) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, at room temperature
  • 8 ounces full-fat cream cheese, at room temperature
  • 2 cups (14 ounces) granulated sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 teaspoon lemon extract, optional 
  • 5 large eggs, at room temperature
  • 2 cups  (227g/8 ounces) fresh or frozen raspberries 
  • 3 Tablespoons 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 confectioners' sugar, sifted, more if needed
  • 1/8 teaspoon salt (tiny pinch!)
  • 1/2 teaspoon lemon extract 
  • 1 Tablespoon lemon juice

For Decoration: 

  • Fresh raspberries
  • Lemon slices
  • Lemon zest 

For the Lemon Raspberry Bundt Cake:

  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being certain to coat all the nooks and crannies. I suggest the use of 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.
  2. In a medium blending bowl, whisk collectively the cake flour, baking powder, baking soda, and salt; whisk properly to mix then set apart till needed.
  3. in the bowl of a stand mixer geared up with the paddle attachment, or in a massive bowl the usage of a handheld electric mixer, beat the butter and cream cheese at medium pace until smooth and creamy, about 1 minute. gradually upload within the sugar, then increase the rate to medium-excessive and keep beating until light and fluffy, about three mins. Beat within the lemon zest and lemon extract, if the usage of.
  4. reduce the rate back to medium, then upload within the eggs, one by one, beating well after every addition and scraping down the sides of the bowl as needed. lessen the speed to low and add inside the flour aggregate, blending just till mixed. flip mixer off.
  5. In a medium mixing bowl, combine the Raspberries and flour and toss properly to coat. the usage of a rubber spatula, gently fold the raspberries into the batter until simply combined.
  6. Scrape the batter into the organized pan.
  7. Bake for 65 to 75 mins, or until the cake is golden and a toothpick inserted into the middle of the cake comes out clean. permit the cake to chill in the pan, set on a cord rack, for 20 mins. Then invert the cake onto the rack and cool absolutely.

For the Cream Cheese Frosting:

  1. Within the bowl of a stand mixer outfitted with the paddle attachment, or in a large bowl the use of a handheld electric powered mixer, beat the cream cheese and butter on medium-speed till absolutely clean. lessen the speed to low and steadily add within the confectioners' sugar, beating till all of the sugar is completely combined. add within the salt, lemon extract, and lemon juice and beat easy. as soon as all of the components were included, growth the velocity to medium-high and beat for a minute.
  2. unfold frosting on the top and sides of the cooled cake. pinnacle with clean raspberries, lemon slices, and lemon zest. Slice and serve, or save in an airtight container within the fridge, for up to five days.

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