There is a certain enchantment in the gentle dance of lemon and raspberry, a delicate interplay that beckons to our senses. The Lemon Raspberry Bundt Cake, with its sun-kissed charm and tender crumb, emerges as a radiant centerpiece, inviting laughter and warmth. Each slice reveals a tapestry of flavors, harmonizing the tartness of fresh raspberries with the bright notes of lemon, crafting a symphony in every bite.
Why make this recipe
This cake stands as a celebration of spring’s bounty, perfect for gatherings or quiet moments alike. The allure of its golden crust and the sweet tang hidden within makes it a captivating choice for any occasion. Whether adorned with fresh berries or served simply, this bundt cake promises to elevate everyday moments into cherished memories.
How to make Lemon Raspberry Bundt Cake
Ingredients:
- 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) freshly squeezed lemon juice
- 1 Tablespoon finely grated lemon zest
- 1 teaspoon lemon extract (optional)
- 5 large eggs, at room temperature
- 2 cups fresh raspberries, gently rinsed
- 3 Tablespoons (21 g) all-purpose flour (for tossing raspberries)
- 4 ounces full-fat cream cheese, at room temperature (for frosting)
- 2 ounces unsalted butter, at room temperature (for frosting)
- 2 and 1/2 cups + 1/2 cups confectioners’ sugar, sifted, more if needed (for frosting)
- 1/8 teaspoon salt (for frosting)
- 1/2 teaspoon lemon extract (optional, for frosting)
- 1 Tablespoon freshly squeezed lemon juice (for frosting)
- 1 cup fresh raspberries (for decoration)
- Lemon slices (for decoration)
- Lemon zest (for decoration)
Directions:
- Preheat your oven to 325°F (163°C), filling the air with anticipation. Grease a 10-inch bundt pan, preparing it to cradle your masterpiece.
- In a medium bowl, whisk together the cake flour, baking powder, and salt, uniting them in a fine, fragrant blend.
- In a mixing bowl, combine the butter and cream cheese, beating them until creamy and smooth, as silken clouds. Gradually incorporate the sugar, allowing the mixture to transform until it is light and fluffy, reminiscent of summer breezes.
- Mix in the lemon juice, zest, and lemon extract if you choose, weaving their brightness into the batter.
- With a thoughtful hand, add the eggs one by one, ensuring each is fully blended before welcoming the next into the mix, creating a velvety union.
- Gradually combine the flour mixture with the wet ingredients, folding it gently until just incorporated. Feel the textures transform as they blend into a silky batter.
- Toss the fresh raspberries with the 3 tablespoons of flour, a light dusting that keeps them from sinking, and fold them delicately into the batter, embracing their vibrant color.
- Pour this delightful concoction into your prepared bundt pan, smoothing the top with care.
- Bake in the oven for 25 minutes, then reduce the temperature to 300°F and allow it to bake for another 40 minutes. The aroma of lemon and berries will fill your kitchen, a fragrant promise of what is to come. Cool for 20 minutes in the pan before gently transferring it to a wire rack to cool completely.
- For the frosting, whip the cream cheese and butter together until they achieve a smooth consistency. Gradually fold in the confectioners’ sugar, then mix in the salt, lemon extract, and lemon juice, creating an airy cloud of sweetness.
- Spread this lovely frosting over the cooled cake, adorning it with fresh raspberries, lemon slices, and a sprinkle of zest, transforming it into a visual feast. Slice with a gentle hand and serve, inviting others to share in your creation.
How to serve Lemon Raspberry Bundt Cake
Present your bundt cake on a delicate pedestal or a rustic wooden board, its inviting colors enhancing the table setting. Each slice is best enjoyed in good company, paired with a cup of tea or coffee, allowing conversations to flow as freely as the laughter in the air.
How to store Lemon Raspberry Bundt Cake
To preserve its tender crumb and delightful flavors, store the bundt cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you wish to preserve a portion for later, wrap it tightly in plastic wrap and freeze for up to two months, eagerly awaiting its reemergence.
Tips to make Lemon Raspberry Bundt Cake
- Ensure all ingredients are at room temperature for a harmonious batter.
- Avoid overmixing when combining the dry ingredients with the wet, preserving the cake’s airy texture.
- Always test for doneness with a toothpick; it should emerge clean from the center for a perfect bake.
- Garnish generously for an exquisite presentation that invites onlookers to indulge.
Variations
Consider infusing the batter with a hint of lavender or replacing raspberries with other seasonal berries like blueberries or blackberries for a lovely twist. A drizzle of white chocolate ganache instead of frosting can also add a layer of decadence.
FAQs
-
Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries, but do not thaw them before mixing; this helps prevent them from bleeding into the batter. -
Is it possible to make this cake gluten-free?
For those wishing to bake a gluten-free version, substitute the cake flour with a gluten-free blend designed for baking, adjusting the ingredients as necessary. -
How can I enhance the lemon flavor?
If you desire a more robust lemon presence, consider adding additional lemon zest or extract, or even a splash of limoncello in the batter for a spirited touch.
In the gentle rhythm of whisking and folding, we find the quiet desire to create and share. Through the loving alchemy of baking, we nurture not just our bodies, but the very essence of togetherness. Every cake we craft tells a story — a testament to patience and beauty, an offering of love wrapped in warmth.
Lemon Raspberry Bundt Cake
Ingredients
Method
- Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a mixing bowl, combine the butter and cream cheese, beating until creamy and smooth.
- Gradually incorporate the sugar until light and fluffy.
- Mix in the lemon juice, zest, and optional lemon extract.
- Add the eggs one at a time, blending each fully before adding the next.
- Gradually fold in the flour mixture until just incorporated.
- Toss fresh raspberries with flour and gently fold into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 25 minutes, then reduce the temperature to 300°F and bake for another 40 minutes.
- Cool in the pan for 20 minutes before transferring to a wire rack.
- For the frosting, whip cream cheese and butter until smooth, then gradually fold in confectioners' sugar.
- Mix in salt, lemon extract, and lemon juice.
- Spread frosting over the cooled cake and decorate with raspberries, lemon slices, and zest.