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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk
  • 1 1/2 cups fresh raspberries, tossed with 1 tbsp flour
  • 1 cup powdered sugar
  • 2 to 3 tbsp lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Cream 1 cup butter and 1 3/4 cups sugar for 3 minutes until fluffy.
  2. Beat in 3 eggs one at a time, then 2 tbsp lemon zest and 1/4 cup lemon juice.
  3. Whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add to batter in 3 additions, alternating with 1 cup buttermilk. Mix just until combined.
  4. Toss 1 1/2 cups raspberries with 1 tbsp flour. Fold gently into the batter.
  5. Scrape batter into a greased and floured bundt pan. Bake 50 to 60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack.
  6. Once cake is completely cool, whisk 1 cup powdered sugar with 2 to 3 tbsp lemon juice and drizzle over the top.

Notes

If you are using frozen raspberries, do not thaw them. Toss them with the flour straight from the freezer, and bake the cake right away. The center may need an extra few minutes, so check early and rely on the toothpick test.