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Lemon Raspberry Bundt Cake

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A moist and tangy Lemon Raspberry Bundt Cake bursting with fresh raspberries and bright lemon flavor, perfect for spring and summer gatherings.

Ingredients

Scale
  • 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
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cups fresh raspberries
  • 2 tbsp all-purpose flour (for coating raspberries)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, then add lemon juice, lemon zest, and vanilla extract.
  5. Mix in the dry ingredients alternately with sour cream, beginning and ending with the dry ingredients.
  6. Toss the raspberries with 2 tbsp flour to prevent sinking and gently fold them into the batter.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • Use fresh raspberries for best results; frozen raspberries may add extra moisture.
  • Sour cream can be substituted with Greek yogurt.
  • Ensure the bundt pan is well greased to avoid sticking.

Nutrition

Keywords: lemon raspberry bundt cake, lemon cake, raspberry dessert, spring cake, summer cake

Find it online: https://zesticook.com/lemon-raspberry-bundt-cake/