Lemon Raspberry Bundt Cake
A moist and tender bundt cake bursting with zesty lemon flavor and juicy raspberries, perfect for any gathering.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened or halal-friendly plant-based butter
- 1 cup sour cream or plain yogurt for a lighter twist
- 3 large eggs
- 0.25 cup fresh lemon juice
- 1 large lemon, zest
Fruit
- 1 cup fresh or frozen raspberries If frozen, do not thaw
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly using butter or cooking spray to ensure easy removal.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy, about 3-4 minutes.
- Add the eggs, lemon juice, and lemon zest to the butter-sugar mixture. Beat well until fully combined.
- Gradually mix in the dry ingredients, alternating with the sour cream (or yogurt), starting and ending with the flour mixture. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the raspberries to ensure they’re evenly distributed.
Baking
- Pour the batter into the prepared bundt pan, smoothing the top to ensure even baking.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Once cool, drizzle a simple lemon glaze or sprinkle it with powdered sugar for a finishing touch.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds to restore moisture.