Lemon Raspberry Bundt Cake
Bright and moist Lemon Raspberry Bundt Cake bursting with fresh raspberries and zesty lemon flavor. A beautiful dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
½ cup butter, room temperature
1 (8 oz) tub sour cream, room temperature
1 ¾ cups granulated sugar
Zest of 1 lemon
Juice of 2 lemons
1 teaspoon lemon extract (optional)
4 eggs, room temperature
2 ¼ cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh raspberries
1–2 tablespoons all-purpose flour (for coating raspberries)
Icing:
⅓ cup powdered sugar
3 teaspoons milk
1 teaspoon vanilla extract
Instructions
Preheat Oven: Preheat oven to 325°F (165°C). Thoroughly grease a 10-inch bundt pan.
Cream Butter & Sour Cream: In a large bowl, beat butter and sour cream until smooth. Add granulated sugar and mix until light and fluffy.
Add Flavorings & Eggs: Mix in lemon zest, lemon juice, and optional lemon extract. Add eggs one at a time, mixing well after each addition.
Combine Dry Ingredients: In a separate bowl, sift together flour, cornstarch, baking powder, and salt.
Mix Batter: Gradually add dry ingredients to wet ingredients, mixing until just combined.
Prepare Raspberries: Toss raspberries with 1–2 tablespoons flour to help prevent sinking.
Fold & Transfer: Gently fold raspberries into the batter. Pour into prepared bundt pan.
Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cake cool in the pan for 20 minutes, then invert onto a serving plate to cool completely.
Make Icing: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Notes
Coating raspberries in flour helps keep them evenly distributed.
Do not overmix the batter to maintain a tender crumb.
Use fresh lemon juice for the best flavor.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Find it online: https://elladishes.com/lemon-raspberry-bundt-cake/
