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Raspberry Bundt Cake

Raspberry Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 368
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 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, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup full-fat sour cream
  • 1 1/2 cups fresh raspberries (or frozen, don’t thaw)
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan well.
  2. Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
  3. Beat in eggs one at a time, then vanilla and lemon zest. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  4. On low speed, alternate adding the dry mix and sour cream to the butter mixture, starting and ending with flour. Mix until just combined.
  5. Fold in raspberries gently with a spatula.
  6. Scrape batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack to cool completely.
  7. Whisk powdered sugar and lemon juice until smooth and thick but pourable. Drizzle over cooled cake and let set 15 minutes before slicing.

Notes

If the cake feels stuck after cooling 10 minutes, wait another 5 minutes. It should release more easily as it contracts. This cake is even better the next day, after the lemon and raspberry flavors have had time to meld.