Description
Lemon raspberry bundt cake brings sunshine to classic dessert lovers with its zesty citrus and sweet berry swirls. Moist crumb and tangy glaze create a perfect balance that will make you crave another slice of this delightful Mediterranean-inspired treat.
Ingredients
Scale
Lemon Raspberry Bundt Cake
Main Ingredients:
- 8 ounces (227 g) unsalted butter, at room temperature
- 8 ounces (227 g) full-fat cream cheese, at room temperature
- 2 cups (397 g) granulated sugar
- 5 large eggs, at room temperature
- 2 cups fresh raspberries
Dry Ingredients:
- 2 ½ cups (330 g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons (21 g) all-purpose flour
- ¼ teaspoon salt
Flavor Enhancers:
- ¼ cup (57 ml) freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon lemon extract (optional)
Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, at room temperature
- 2 ounces unsalted butter, at room temperature
- 2 ½ cups confectioners’ sugar, sifted (more if needed)
- ⅛ teaspoon salt
- ½ teaspoon lemon extract (optional)
- 1 tablespoon freshly squeezed lemon juice
For Decoration:
- 1 cup fresh raspberries
- Lemon slices
- Lemon zest
Instructions
- Meticulously coat a 10-inch Bundt pan with non-stick spray or butter, ensuring comprehensive coverage of all interior surfaces. Position the prepared pan to the side while heating the oven to a precise 325°F.
- Sift together cake flour, leavening agent, and seasoning in a medium mixing vessel. Create a smooth, creamy foundation by blending butter and cream cheese using an electric mixer.
- Incorporate granulated sweetener gradually, elevating mixer speed to achieve a light, airy texture. Introduce citrus elements – fresh juice, delicate zest, and aromatic extract – blending thoroughly.
- Gently introduce eggs one at a time, maintaining a consistent mixing rhythm. Carefully fold in flour mixture, avoiding overmixing to preserve the cake’s delicate structure.
- Dust raspberries with flour to prevent horizontal descent during baking. Tenderly incorporate fruit into the velvety batter using a flexible spatula.
- Transfer batter into the prepared Bundt mold, smoothing the surface with precision. Position in preheated oven, initially baking at 325°F, then reducing temperature to 300°F for comprehensive cooking.
- Validate cake doneness by inserting a slender probe into the center – it should emerge pristine. Allow cake to rest within the pan for 20 minutes before gracefully inverting onto a cooling platform.
- Craft a luxurious topping by whipping cream cheese and butter until silky. Gradually integrate powdered sugar, citrus extract, and a whisper of salt.
- Once the cake reaches ambient temperature, lavish it with the tangy cream cheese glaze. Embellish with fresh raspberries, delicate lemon slices, and vibrant zest for a visually stunning presentation.
Notes
- Carefully check raspberries before adding to prevent bruising and maintain cake’s delicate texture.
- Ensure all ingredients are at room temperature for smooth, even mixing and optimal cake consistency.
- Adjust baking time depending on your specific oven’s performance to prevent over or underbaking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg