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Moist and sunshiny sweet, this Lemon Raspberry Bundt Cake is so perfect for Easter or Mother’s Day brunch! Loaded with fresh lemon zest, lemon juice, and raspberries, this cake is loaded with flavor. Perfect for breakfast, brunch, or dessert!
Lemon Raspberry Bundt Cake
A few weeks ago I asked you what kind of recipes you’d like to see more of, and there was an overwhelming response for LEMON! I get it. I love lemon, too! And with Spring (hopefully) right around the corner, now is the perfect time to add some new lemon recipes to the blog! Starting with this moist lemon cake that’s bursting with real lemon flavor and loaded with fresh raspberries. It’s topped with a melt-in-your-mouth lemon cream cheese frosting, and decorated with fresh raspberries and a sprinkle of lemon zest. It’s a total showstopper and SO good with a cup of coffee.
If you love the combination of raspberry and lemon, you have to try this cake!
Raspberry Bundt Cake
Ingredients:
- Unsalted Butter: in a pinch, salted butter may be used. But be sure your butter is at room temperature before baking!
- Full-fat Cream Cheese: I do not suggest using reduced fat here! This ingredient adds moisture and flavor to this cake.
- Eggs: You will need 5 large eggs for this recipe. Be sure they’ve come to room temperature before you add the eggs to the batter, as cold ingredients do not bond. You’ll also want to add the eggs one at a time, allowing each one to full incorporate before adding the next.
- Granulated Sugar: I suggest using all granulated sugar, as called for in the recipe. Brown sugar will technically work, but will change the overall taste, texture, and appearance of the cake. So if you do make that change, keep that in mind.
- Lemon zest, lemon juice, and lemon extract: we use a trio of lemon ingredients to give this cake a real lemon punch. That said, the lemon extract may be omitted.
- Cake Flour: which gives our cake a delightfully moist crumb. I don’t suggest using all-purpose flour here, but you can use a homemade cake flour substitute. See my notes in the recipe box for more on this.
- Baking powder: the flour and baking powder will be combined to give our cake structure and height.
- A dash of salt: to balance the flavors and overall sweetness of the cake.
- And finally, raspberries! Fresh or frozen raspberries will work. But if you’re using frozen, DO NOT THAW THEM!
You’ll also need cream cheese, butter, powdered sugar, lemon juice, and lemon extract to make the frosting. But if you want a super simple cake, this recipe can be served without the frosting! Instead, sprinkle it with powdered sugar and serve with fresh raspberries. I like doing this when I’m serving the cake for breakfast. Otherwise I’m team cream cheese frosting all the way 😉
Lemon Raspberry Bundt Cake
Moist and sunshiny sweet, this Lemon Raspberry Bundt Cake is so perfect for Easter or Mother's Day brunch! Loaded with fresh lemon zest, lemon juice, and raspberries, this cake is loaded with flavor. Perfect for breakfast, brunch, or dessert!
Ingredients
For the Lemon Raspberry Bundt Cake:
- 2 and 1/2 cups (330 g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 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
- 1/4 cup (57 ml) lemon juice freshly squeezed
- 1 Tablespoon lemon zest finely grated
- 1 teaspoon lemon extract optional
- 5 large eggs at room temperature
- 2 cups fresh raspberries
- 3 Tablespoons (21 g) 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 and 1/2 cups confectioners' sugar, sifted, more if needed
- 1/8 teaspoon salt
- 1/2 teaspoon lemon extract optional
- 1 Tablespoon lemon juice freshly squeezed
For Decoration:
- 1 cup fresh raspberries
- Lemon slices
- Lemon zest
Instructions
For the Lemon Raspberry Bundt Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using 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.
- In a medium mixing bowl, whisk together the cake flour, baking powder, and salt; whisk well to combine then set aside until needed.
- 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 smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon juice, lemon zest and lemon extract (if using).
- Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
- Scrape the batter into the prepared pan.
- Bake for 25 minutes, then reduce the oven to 300 degrees and continue cooking for 40 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
- 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 completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
Video
Notes
If you cannot find cake flour, you may make it at home using all purpose flour and cornstarch. Here's how:
- Measure out the amount needed for your recipe. For this recipe, you'll need 2 and 1/2 cups.
- For every 1 cup of flour, remove 2 Tablespoons of flour. Then add in 2 Tablespoons of Cornstarch for every 1 cup of flour. Essentially, you're replacing the tablespoons of flour taken out with cornstarch.
- Sift the mixture 6 times before using!
- Always measure the flour that is needed after it has been sifted.
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Can you make ahead then freeze until needed? I’d like to make for my birthday morning tea but my birthday is in December and because it’s crazy busy I thought it would be great if I could freeze?
Hi, can I bake it in a Bundt pan, then slice it and spread raspberry jam on the cut area?
Can you make this with frozen raspberries no thawing before use?
Yes!
This recipe was well needed, because my mom had two flats of raspberries and blackberries, blackberries are next.
I made this for Easter and it came out amazing! I made the Frosting as a glaze instead but the cake itself was so good! I had so much fun decorating it too!
The flavor of this cake is spot on but the texture is too crumbly. The fat to flour ratio is off. A cake is generally 1 part fat to 2 parts flour and a moist cake even a bit more. The addition of vegetable oil instead of butter plus a bit extra would make for a much better texture. But the flavor combination is delicious and putting cream cheese (yes, I used full fat Philadelphia) in a cake adds a wonderful flavor dimension.
I made this today and used blueberries as they were what’s on sale. Only had one block of cream cheese so I forgoes the cream cheese iding and just sprinkled on icing sugar and baked. Delicious. I will make again when the raspberries and cream cheese go on sale. It will be nice when we get our Liberal party out so that our carbon taxes will be axed.seniors struggle along with every one else.
Leave it to a conservative to (completely unnecessarily btw) bring up politics on a recipe website. LOL
Looks and sounds wonderful! Going to make this for dessert on Christmas. Would a lemon juice powdered sugar glaze work for this cake?
Can you use AP flour instead of cake flour for this recipe?
It took a while to build, but Omgosh sooooo good.