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Lemon Raspberry Bundt Cake

A delightful bundt cake that combines the tartness of fresh raspberries with the bright flavors of lemon, perfect for any spring celebration.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Spring
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups 2 and 1/2 cups cake flour Sifted for best results
  • 2 teaspoons 2 teaspoons baking powder
  • 0.5 teaspoon 1/2 teaspoon salt
  • 8 ounces 8 ounces unsalted butter, at room temperature
  • 8 ounces 8 ounces full-fat cream cheese, at room temperature
  • 2 cups 2 cups granulated sugar
  • 0.25 cup 1/4 cup freshly squeezed lemon juice
  • 1 Tablespoon 1 Tablespoon finely grated lemon zest
  • 1 teaspoon 1 teaspoon lemon extract (optional)
  • 5 large 5 large eggs, at room temperature
  • 2 cups 2 cups fresh raspberries, gently rinsed
  • 3 Tablespoons 3 Tablespoons all-purpose flour (for tossing raspberries)
Frosting Ingredients
  • 4 ounces 4 ounces full-fat cream cheese, at room temperature
  • 2 ounces 2 ounces unsalted butter, at room temperature
  • 2.5 cups 2 and 1/2 cups confectioners' sugar, sifted More if needed
  • 0.125 teaspoon 1/8 teaspoon salt (for frosting)
  • 0.5 teaspoon 1/2 teaspoon lemon extract (optional, for frosting)
  • 1 Tablespoon 1 Tablespoon freshly squeezed lemon juice (for frosting)
Decoration
  • 1 cup 1 cup fresh raspberries (for decoration)
  • Lemon slices (for decoration) As desired
  • Lemon zest (for decoration) As desired

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
  3. In a mixing bowl, combine the butter and cream cheese, beating until creamy and smooth.
  4. Gradually incorporate the sugar until light and fluffy.
  5. Mix in the lemon juice, zest, and optional lemon extract.
  6. Add the eggs one at a time, blending each fully before adding the next.
  7. Gradually fold in the flour mixture until just incorporated.
  8. Toss fresh raspberries with flour and gently fold into the batter.
  9. Pour the batter into the prepared bundt pan and smooth the top.
Baking
  1. Bake for 25 minutes, then reduce the temperature to 300°F and bake for another 40 minutes.
  2. Cool in the pan for 20 minutes before transferring to a wire rack.
Frosting and Decoration
  1. For the frosting, whip cream cheese and butter until smooth, then gradually fold in confectioners' sugar.
  2. Mix in salt, lemon extract, and lemon juice.
  3. Spread frosting over the cooled cake and decorate with raspberries, lemon slices, and zest.

Notes

Ensure all ingredients are at room temperature. Test for doneness with a toothpick; it should emerge clean. Garnish generously for presentation.