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Moist Lemon Raspberry Bundt Cake Recipe

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This Moist Lemon Raspberry Bundt Cake is a delightful combination of zesty lemon flavor and sweet raspberries, baked to perfection in a beautifully designed bundt pan. The cake features a tender, fluffy crumb enriched with fresh lemon zest and juice, complemented by juicy raspberries folded throughout the batter. It is finished with a two-step glaze: a warm vanilla soaking glaze and a fresh raspberry glaze that adds extra sweetness and moisture. Perfect for celebrations or an elegant dessert, this cake offers a refreshing fruity twist with every bite.

Ingredients

Dry Ingredients

  • 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
  • 2 tablespoons unbleached all-purpose flour (for coating raspberries)

Sugar and Flavorings

  • 3 cups (600 grams) granulated sugar
  • 1-1/2 tablespoon (9 grams) lemon zest (about 2-3 lemons)
  • 3 tablespoons lemon juice
  • 2 teaspoons pure vanilla extract

Wet Ingredients

  • 20 tablespoons (282 grams) unsalted butter (room temperature 65-68°F)
  • 5 large eggs (250 grams, room temperature 65-68°F)
  • 1/2 cup (120 ml) buttermilk (room temperature)

Fruit

  • 8 ounces (227 grams) frozen raspberries
  • 4 ounces fresh raspberries

Glaze

  • 1/4 cup (60 ml) water
  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon (12 grams) granulated sugar (for raspberry glaze)
  • 2 cups (240 grams) powdered sugar (sifted)

Instructions

  1. Preheat Oven and Prepare Bundt Pan: Preheat your oven to 325°F. Generously grease the interior of the bundt pan with Crisco vegetable shortening or a similar product, ensuring all crevices and the center tube are well coated. Dust the pan with 2 tablespoons of flour, tapping out any excess and check for bare spots, touching up if needed. Avoid butter in the pan to prevent fruit sticking.
  2. Prepare Raspberries: Place frozen raspberries in a gallon-sized plastic bag and use a rolling pin to gently break them into individual druplets. Return the bag to the freezer until needed.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
  4. Zest Lemons and Combine with Sugar: In a separate medium bowl, zest lemons directly over the granulated sugar and rub zest into the sugar to release oils and flavor. Juice lemons to obtain 3 tablespoons of lemon juice.
  5. Cream Butter and Sugar: Using a stand mixer with a paddle attachment, beat the butter on medium speed for 1 minute, then gradually add the lemon-sugar mixture in three additions, beating 30 seconds between each. After all sugar is added, beat for an additional 2-3 minutes until fluffy. Scrape down the bowl and paddle.
  6. Add Eggs: Add eggs one at a time, beating well on medium speed for about 20 seconds after each. After the first three eggs, scrape the bowl to ensure even mixing, then add remaining eggs, scraping again at the end.
  7. Add Vanilla and Wet Ingredients: Mix in vanilla extract on medium speed. Whisk buttermilk and lemon juice together in a measuring cup.
  8. Combine Batter: Alternately add dry ingredients and buttermilk-lemon mixture to the batter in three parts (one-third dry, half liquid, rest dry and liquid), mixing on low to medium speed just until combined. Avoid overmixing. Finish with a low-speed mix for 30 seconds and scrape down the bowl.
  9. Prepare Raspberries for Folding: Remove frozen raspberries from freezer and toss with 2 tablespoons of flour to coat evenly.
  10. Assemble Batter with Raspberries: Spread 1 1/2 cups of batter evenly on the bottom of the prepared bundt pan using an offset spatula. Fold flour-coated raspberries into the remaining batter gently with a spatula to avoid breaking berries or overmixing.
  11. Fill Pan and Settle Batter: Pour the raspberry-laden batter into the bundt pan over the base layer. Use an offset spatula to smooth the surface evenly. Drop the pan gently on a kitchen towel on the counter 4-5 times to settle the batter and remove air bubbles.
  12. Bake Cake: Bake for 70-80 minutes or until a skewer inserted in the center comes out clean or with a few crumbs. The cake’s internal temperature should be 212-215°F if checked with a thermometer.
  13. Cool and Invert Cake: Remove the cake from oven and cool in the pan on a wire rack for 15 minutes. Invert the cake onto a parchment-lined cooling rack.
  14. Make Vanilla Soaking Glaze: In a small saucepan, heat sugar and water over medium until sugar dissolves and the mixture simmers. Remove from heat and stir in vanilla extract and butter. Reheat glaze gently when cake comes out of oven, but do not boil.
  15. Apply Vanilla Glaze: Immediately brush the warm vanilla soaking glaze all over the cake to coat thoroughly.
  16. Cool Cake Before Raspberry Glaze: Allow cake to cool completely to room temperature before applying raspberry glaze.
  17. Prepare Raspberry Glaze: Mash fresh raspberries with granulated sugar in a small bowl and let sit for 5 minutes. Strain through a fine mesh sieve to remove seeds, collecting about 5 tablespoons of puree. Sift powdered sugar into a large bowl, add 4 tablespoons raspberry puree, and stir to combine. Add remaining puree in small increments until desired consistency is reached.
  18. Apply Raspberry Glaze: Spoon the raspberry glaze over the cake allowing it to flow down the sides.
  19. Storing the Cake: Store at room temperature up to 2 days; the sugar in glaze preserves freshness despite fresh raspberries. For longer storage, cut into slices or large pieces, wrap in plastic wrap, and refrigerate for up to 5 days.

Notes

  • Do not use butter to grease the pan; use shortening to prevent sticking, especially because of fruit content.
  • Coating raspberries with flour prevents them from sinking and helps distribute evenly in the batter.
  • Use room temperature ingredients for best texture and mixing.
  • The double glaze—vanilla soaking and raspberry glaze—adds moisture and flavor to the cake.
  • Cool cake completely before applying raspberry glaze to prevent it from melting and running off excessively.
  • Knocking the pan on a towel before baking helps eliminate air bubbles and ensures even filling in the pan grooves.
  • The cake bakes low and slow to allow even rise and full set without burning.
  • Frozen raspberries are preferred inside the batter for texture and to keep berries from bleeding too much color.
  • The glaze’s sugar content acts as a preservative, allowing room temperature storage despite fresh fruit.

Find it online: https://marthatasty.com/moist-lemon-raspberry-bundt-cake-recipe/