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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

Prep

Cook

Inactive

Total

Yield 10" 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:

For the Cream Cheese Frosting:

For Decoration: 

Instructions

For the Lemon Raspberry Bundt Cake:

For the Cream Cheese Frosting:

Notes

If you cannot find cake flour, you may make it at home using all purpose flour and cornstarch. Here's how: 

  1. Measure out the amount needed for your recipe. For this recipe, you'll need 2 and 1/2 cups. 
  2. 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. 
  3. Sift the mixture 6 times before using! 
  4. Always measure the flour that is needed after it has been sifted.

Courses Dessert

Cuisine Cake

Recipe by Baker by Nature at https://bakerbynature.com/lemon-raspberry-bundt-cake/