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Lemon Raspberry Bundt Cake

A delightful bundt cake that combines tart lemon and sweet raspberries, creating a fragrant and delicious dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups cake flour Sifted
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 8 ounces unsalted butter, at room temperature
  • 8 ounces full fat cream cheese, at room temperature
  • 2 cups granulated sugar
  • 0.25 cup lemon juice, freshly squeezed
  • 1 Tablespoon lemon zest, finely grated
  • 1 teaspoon lemon extract (optional)
  • 5 large eggs, at room temperature
  • 2 cups fresh raspberries Coated lightly in flour
For the Frosting
  • 4 ounces full fat cream cheese, at room temperature
  • 2 ounces unsalted butter, at room temperature
  • 2.5 cups confectioners' sugar, sifted
  • 0.125 teaspoon salt
  • 0.5 teaspoon lemon extract (optional)
  • 1 Tablespoon lemon juice, freshly squeezed
For Decoration
  • 1 cup fresh raspberries
  • to taste lemon slices
  • to taste lemon zest

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and grease a 10-inch bundt pan.
  2. In a bowl, whisk together the cake flour, baking powder, and salt.
  3. In a mixer, beat together the unsalted butter and cream cheese until fluffy. Gradually incorporate the sugar, then add lemon juice, zest, and optional lemon extract.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually mix in the flour mixture until just combined.
  6. Coat the fresh raspberries with a sprinkle of flour and gently fold them into the batter.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 25 minutes, then lower the temperature to 300°F and bake for an additional 40 minutes.
  2. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Frosting
  1. In a bowl, beat together the cream cheese and unsalted butter until smooth.
  2. Gradually add the confectioners' sugar, salt, optional lemon extract, and lemon juice until the frosting is glossy.
  3. Frost the cooled cake and decorate with fresh raspberries, lemon slices, and zest.

Notes

Serve alongside tea or coffee for a delightful pairing. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.