Delicious Lemon Raspberry Bundt Cake

I’ve always loved the combination of sweet and tart flavors in desserts. When I was growing up, my mom would make lemon treats for special occasions, and that tradition stuck with me. These days, I find myself reaching for lemon and berries whenever I want to bake something that makes people smile.

This lemon raspberry bundt cake has become my go-to recipe when I’m hosting friends for afternoon tea or bringing dessert to a family gathering. It’s simple enough to make on a lazy Sunday but looks like you spent hours in the kitchen. I usually mix the batter while my kids do their homework – they know they’ll get to lick the spoons if they finish their math problems first.

The best part? You probably have most of these ingredients in your pantry right now. And if fresh raspberries aren’t in season, frozen ones work just as well. Trust me, once you try this recipe, you’ll find yourself making it again and again.

What Kind of Raspberries Should I Use?

Fresh raspberries are definitely the way to go for this bundt cake, though you can use frozen ones in a pinch. If you’re shopping for fresh berries, look for ones that are bright red, plump, and firm – avoid any that look mushy or have signs of mold. Fresh raspberries from your local farmer’s market or grocery store will both work great, but try to use them within a day or two of purchase since they tend to spoil quickly. If you do need to use frozen raspberries, don’t thaw them first – add them to the batter while still frozen to prevent them from bleeding too much color into your cake.

Options for Substitutions

Let’s talk about what you can swap in this recipe if needed:

• Cake flour: If you’re out of cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. For this recipe, measure out 2 1/2 cups of all-purpose flour, remove 5 tablespoons, and add 5 tablespoons of cornstarch. Sift together well.
• Fresh raspberries: You can use frozen raspberries instead – just don’t thaw them first! Add them while still frozen to prevent bleeding into the batter. Blackberries or blueberries could work too, though they’ll change the flavor profile.
• Lemon juice and peel: While fresh is best, you can use bottled lemon juice if needed. For the peel, dried lemon zest works in a pinch – use 1 teaspoon dried for every tablespoon of fresh.
• Cream cheese: For the cake batter, you need to stick with full-fat cream cheese – this is one ingredient that’s crucial for the right texture. For the frosting, you could use mascarpone cheese as an alternative.
• Lemon flavoring: Since this is marked optional, you can skip it or replace it with vanilla extract for a different but nice flavor note.

Watch Out for These Mistakes While Baking

The biggest challenge when making a bundt cake is having it stick to the pan – to prevent this frustrating situation, thoroughly grease every nook and cranny of your bundt pan with butter or non-stick spray, then dust it with flour, tapping out any excess. Another common mistake is not bringing your ingredients to room temperature, which can result in a lumpy, uneven batter – plan ahead and let your eggs, butter, and cream cheese sit out for at least an hour before starting. To keep your raspberries from sinking to the bottom (which will become the top when inverted), coat them lightly in flour before folding them into the batter, and don’t overmix once they’re added. When it comes to removing the cake from the pan, patience is key – let it cool in the pan for exactly 10 minutes (set a timer!), then gently tap and shake the pan before inverting it onto a cooling rack.

What to Serve With Lemon Raspberry Bundt Cake?

This sweet and tangy bundt cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side – the cool, creamy texture goes so well with the cake’s bright lemon and raspberry flavors. For brunch gatherings, I like to serve this cake alongside some fresh fruit salad and maybe even a glass of prosecco or champagne for special occasions. You could also add some extra fresh raspberries on the serving plate for people who want an extra burst of berry flavor.

Storage Instructions

Keep Fresh: This lemon raspberry bundt cake stays moist and tasty when kept at room temperature, covered with a cake dome or plastic wrap, for up to 2 days. If you live somewhere humid, pop it in the fridge instead – it’ll stay good for up to 5 days. Just remember to bring it to room temperature before serving for the best flavor and texture.

Freeze: Good news – this cake freezes really well! You can freeze the whole cake or individual slices (wrap them separately). Place it in a freezer-safe container and it’ll keep for up to 3 months. I usually freeze it without the frosting and add fresh frosting after thawing – this gives you the best results.

Make Ahead: Want to prep this cake in advance? You can bake the cake up to 2 days before you need it. Just wrap it well and store at room temperature, then frost it on the day you plan to serve. The cream cheese frosting can also be made a day ahead – just keep it in the fridge and let it soften a bit before spreading.

Preparation Time	20-30 minutes
Cooking Time	65-70 minutes
Total Time	85-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 500-550 g

Ingredients

• 2 1/2 cups cake flour (330 g)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 oz unsalted butter, softened (227 g)
• 8 oz cream cheese, softened (227 g)
• 2 cups white sugar (397 g)
• 1/4 cup fresh lemon juice (57 ml)
• 1 tablespoon finely grated lemon peel
• 1 teaspoon lemon flavoring (optional)
• 5 large eggs, room temperature
• 2 cups raspberries, fresh
• 3 tablespoons all-purpose flour (21 g)
• 4 oz cream cheese, softened
• 2 oz unsalted butter, softened
• 2 1/2 cups powdered sugar, sifted (adjust if necessary)
• 1/8 teaspoon salt
• 1/2 teaspoon lemon flavoring (optional)
• 1 tablespoon fresh lemon juice
• 1 cup raspberries, fresh
• Lemon slices
• Lemon peel

Step 1: Prepare the Bundt Pan

Start by preheating your oven to 325°F (163°C).

Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all the nooks and crannies.

Using a non-stick baking spray that includes flour is recommended.

Alternatively, grease the pan with shortening or butter, then dust it with flour.

Set the prepared pan aside until needed.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the cake flour, baking powder, and salt.

Ensure that these ingredients are well combined.

Once mixed, set the bowl aside, as it will be used shortly.

Step 3: Prepare the Batter Base

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until the mixture is smooth and creamy, which should take about 1 minute.

Gradually add in the sugar, then increase the speed to medium-high and continue beating until the mixture is light and fluffy, about 3 more minutes.

Next, incorporate the lemon juice, lemon zest, and lemon extract (if using).

Reduce the speed to medium and add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Step 4: Combine Ingredients and Fold in Raspberries

Reduce the mixer speed to low and add the previously set aside flour mixture, mixing until just combined.

Turn off the mixer.

In a separate medium mixing bowl, toss the raspberries with a small amount of flour until coated.

Use a rubber spatula to gently fold the raspberries into the batter, being cautious to mix until just combined.

Step 5: Bake the Cake

Carefully scrape the batter into the prepared bundt pan.

Bake for 25 minutes, then reduce the oven temperature to 300°F and continue baking for an additional 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack for 20 minutes before inverting the cake onto the rack to cool completely.

Step 6: Prepare the Frosting and Decorate

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium speed until smooth.

Reduce the speed to low and gradually add in the confectioners’ sugar, beating until fully combined.

Add the salt, lemon extract, and lemon juice, then increase the speed to medium-high and beat for an additional minute.

Once the cake is completely cooled, spread the frosting evenly over the top and sides.

Garnish with fresh raspberries, lemon slices, and lemon zest as desired.

Slice to serve or store in an airtight container in the fridge for up to 5 days.