This Lemon Raspberry Bundt Cake with Lemon Glaze is the right deal with for Easter, Mom’s Day, or any spring celebration—and it’s simply as beautiful for brunch, breakfast, or dessert! It’s simple to make—lower than 20 minutes of prep and underneath an hour within the oven! Get artistic with the toppings—pastel sprinkles, candied lemon peel, powdered sugar, or recent berries.

Lemon Raspberry Bundt Cake with Lemon Glaze (topped with festive sprinkles)

I’m clearly nonetheless channeling my interior Easter bunny, as a result of right here I’m going once more—bringing you one more Easter dessert showstopper proper after blueberry lemon cake, lemon thumbprint cookies, and carrot cake cheesecake ! It’s candy, tangy, tremendous moist, and bursting with recent lemon taste and juicy raspberries. I drizzled it with a thick lemon glaze and, in fact, couldn’t resist tossing on a handful of Easter-inspired pastel sprinkles. Better of all? It’s simple to make—lower than 20 minutes of prep and underneath an hour within the oven! All these pastel sprinkles make it good for Mom’s Day too!

What actually makes this cake shine is creaming the butter and sugar with freshly grated lemon zest, which unlocks these citrus oils, infuses the batter with vivid, citrusy taste, and makes the entire cake odor like spring. Make sure that to grease and flour your Bundt pan nicely for an ideal launch (you need to use Baker’s Pleasure baking spray with flour right here). I like adorning this bundt cake with pastel sprinkles for that basic Easter look, however be at liberty to get artistic and make it your individual—swap in seasonal sprinkles for various holidays, or strive including candied lemon peel or recent berries.

Most important Components & Substitutions

• Flour. Supplies construction of the cake. I used common all-purpose flour, however you can too use cake flour as a substitution to make the cake texture lighter. 
• Baking powder and baking soda. Utilizing each baking powder and baking soda assist to realize the right rise and texture of the cake.
• Salt. Use nice sea salt or kosher salt to reinforce the flavour. 
• Butter. Use 1 cup (2 sticks) unsalted butter at room temperature, plus extra for greasing the Bundt pan. 
• Sugar. I used common granulated sugar as a sweetener. 
• Lemon zest and lemon juice. Solely freshly squeezed lemon juice and lemon zest. I like to recommend grating the lemon zest first, after which squeezing the juice.  You should utilize bottled lemon juice, however I extremely suggest utilizing freshly squeezed lemon juice for baking. Recent lemon juice has a brighter, extra vibrant citrus taste with no preservatives. 
• Eggs, room temperature. They make the cake moist and fluffy. 
• Vegetable oil. Helps to maintain the cake moist. Use impartial vegetable oil like canola or avocado. Don’t use Additional Virgin Olive Oil as its taste is just too robust. Nevertheless, you need to use additional mild olive oil (often labeled as such or labeled as high-smoking-point olive oil) – style it earlier than utilizing to verify the flavour is really impartial.
• Vanilla extract. Use high-quality vanilla extract. 
• Lemon extract. Offers an additional burst of lemon taste. 
• Greek yogurt. Provides moisture and helps activate baking soda. Use room temperature Greek yogurt. You may substitute with plain yogurt or bitter cream.
• Raspberries. I used recent raspberries and positioned them within the freezer earlier than utilizing for about 1-2 hours or till strong. This helps distribute them evenly and maintain their form. 
• Tip: The photograph under exhibits all of the substances you’ll want—go forward and take a screenshot in your buying record:

How you can make Lemon Raspberry Bundt Cake

• Right here’s a fast overview of the recipe with step-by-step photographs to information you! Tip: For the total ingredient record and directions, scroll right down to the recipe card.
• Freeze your raspberries in a single layer till strong (in order that they keep their form and don’t completely disappear within the batter).
• Preheat the oven to 350°F and actually grease and flour your Bundt pan—channel your interior Easter bunny and be thorough!
• Whisk the dry substances in a single bowl.

• In one other, cream the butter, sugar, and lemon zest till it’s mild and fluffy sunshine.
• Beat within the eggs one after the other, then stir within the lemon juice, vanilla, and a splash of lemon extract for additional zing.

• Whisk in vanilla extract, lemon juice, and lemon extract into moist substances.
• Alternate mixing within the dry substances and Greek yogurt, then gently fold within the flour-dusted frozen raspberries.

• Pour the batter into your pan and bake for 45–55 minutes till a toothpick comes out with only a few crumbs.
• Let it cool, launch it from the bundt pan, and drizzle it generously with lemon glaze.
• High with pastel sprinkles (Easter and Mom’s Day vibes!) and slice it up for dessert, brunch, or breakfast— the bunny would approve.

Baking Suggestions

1. Utilizing eggs, butter and Greek yogurt at room temperature helps the substances mix easily, making a uniform batter.
2. All the time use freshly grated lemon zest. It provides a extra vibrant, aromatic citrus taste.
3. Toss raspberries with 1 tablespoon of flour to stop them from sinking to the underside of the cake throughout baking. 
4. Don’t overmix the batter to stop cake from being dense and hard. 
5. If the highest of the cake begins browning earlier than the cake is absolutely baked, cowl the highest with aluminum foil and proceed baking.
6. Be at liberty to embellish the bundt cake with colourful Easter sprinkles, pastel sprinkles, or every other festive toppings you want. 

What can I take advantage of as an alternative of lemon glaze?

• Glaze or no glaze? The lemon glaze provides sweet-tart taste and helps maintain the cake moist, however in order for you – you can also make it with out glaze. The lemon raspberry bundt cake is scrumptious by itself. You may mud it with powdered sugar for visible attraction.
• Use your favourite frosting as an alternative. You should utilize white chocolate frosting, basic vanilla icing (or frosting), or cream cheese frosting.

Storage & Make-Forward Directions

• Fridge: Place leftovers in an hermetic container and retailer in a fridge for as much as 3 days. 
• Freezer: I like to recommend freezing this cake with out glaze. Wrap it tightly in plastic wrap and retailer in a freezer for as much as 3 months. Let it thaw at room temperature earlier than serving. Then, cowl with the lemon glaze.
• Make-Forward: You may put together the cake a day forward and retailer it in an hermetic container within the fridge or at room temperature. Cowl with thick lemon glaze proper earlier than serving.

Different Raspberry Desserts

• Raspberry Lemon Cake
• Raspberry Brownies
• Raspberry Peach Cake
• Raspberry Swirl Cheesecake
• Blended Berry Bundt Cake (with 3 varieties of berries)

Print

Lemon Raspberry Bundt Cake

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This Lemon Raspberry Bundt Cake with Lemon Glaze is the right deal with for Easter, Mom’s Day, or any spring celebration—and it’s simply as beautiful for brunch, breakfast, or dessert! It’s simple to make—lower than 20 minutes of prep and underneath an hour within the oven! Get artistic with the toppings—pastel sprinkles, candied lemon peel, powdered sugar, or recent berries.

Course Dessert

Delicacies American

Key phrase easter bundt cake, lemon raspberry bundt cake

Prep Time 15 minutes minutes

Cook dinner Time 55 minutes minutes

Complete Time 1 hour hour 10 minutes minutes

Servings 12 slices

Energy 493kcal

Creator Julia

Components

For the Lemon Raspberry Bundt Cake:

• 2 ½ cups all-purpose flour plus 1 tablespoon for tossing with raspberries
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 1 ¾ cups granulated sugar
• 1 medium lemon (zest and freshly squeezed juice of 1 lemon)
• 4 giant eggs room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• ½ teaspoon lemon extract non-obligatory
• 1 cup Greek yogurt
• 1 ½ cups recent raspberries

For the Lemon Glaze:

• 2 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon complete milk
• ¼ teaspoon vanilla extract
• Easter sprinkles or pastel sprinkles, for adorning

US Customary – Metric

Directions

Lemon Raspberry Bundt Cake

• Unfold the raspberries in a single layer on a parchment-lined baking sheet. Place within the freezer for about 1-2 hours or till the raspberries are strong.
• Preheat the oven to 350°F. Generously grease and flour a 12-cup Bundt pan nicely. I used a 12-cup Nordic Ware Unique ProCast Bundt Pan. 
• In a medium bowl, whisk collectively the dry substances: flour, baking powder, baking soda, and salt. Put aside.
• In a big bowl or a stand mixer with paddle attachment, cream collectively softened butter, sugar, and lemon zest for about 3-4 minutes or till mild and fluffy. Add eggs, one by one, beat after every addition till mixed. Scrape the underside and the perimeters of the bowl utilizing a rubber spatula to verify all substances are mixed. Then, whisk in vegetable oil, lemon juice, vanilla extract, and lemon extract till integrated nicely.
• Progressively add a portion of the flour combination, adopted by a portion of the Greek yogurt, mixing gently with a wood spoon or silicone spatula after every addition. Proceed alternating till each the dry substances and Greek yogurt are absolutely integrated, ensuring to not overmix, simply gently combine till no large streaks of flour stay.
• Take away the raspberries from the freezer and toss with 1 tablespoon of flour. Gently fold into the batter.
• Switch the batter to the ready Bundt pan. Unfold gently and evenly. Bake within the preheated oven for about 45-55 minutes or till the toothpick inserted within the middle comes out clear or with a couple of moist crumbs.
• Take away from the oven, and let cool for about 10-Quarter-hour within the pan. Then, place a cooling rack excessive of the Bundt pan and thoroughly invert it. Gently carry the pan. Let the cake cool fully earlier than overlaying with glaze.

Lemon Glaze:

• Whereas the cake is cooling, put together the glaze. In a medium bowl, whisk collectively powdered sugar, lemon juice, milk, and vanilla extract till mixed.
• Unfold the lemon glaze over the cooled cake. Beautify with Easter-style sprinkles. Slice the cake into 12 equal slices.

Notes

• Make sure that to totally grease and flour your Bundt pan, particularly if it’s an in depth form. You should utilize Baker’s Pleasure Baking Spray with flour. This helps the cake launch easily with out sticking.
• I extremely suggest creaming the butter and sugar with freshly grated lemon zest – it brings out the lemon’s oils and perfume. This step helps to infuse the cake with a vivid, recent lemon taste. 
• Alter the consistency of the glaze: If the glaze is just too thick in your liking, you’ll be able to steadily add extra milk till you attain the specified consistency. If it’s too skinny, sift in 1 tablespoon of powdered sugar at a time till the glaze thickens.
• Let the cake cool fully earlier than drizzling the glaze on high. This prevents the glaze from melting and offers it a pleasant, thick end.
• Recent or frozen raspberries? You should utilize frozen raspberries, however don’t thaw them! Toss them with 1 tablespoon of flour earlier than folding into the batter to stop them from breaking up and sinking to the underside of the pan.
• How are you aware when the cake is finished baking? Begin checking your cake after 40 minutes of baking. Use a toothpick inserted within the middle to examine the readiness of the cake. If the toothpick inserted within the middle comes out clear or with a couple of moist crumbs (not moist) the cake is finished baking. Additionally, the cake ought to be golden on high, and the perimeters ought to barely draw back from the pan.

Vitamin

Energy: 493kcal | Carbohydrates: 73g | Protein: 7g | Fats: 20g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 104mg | Sodium: 231mg | Potassium: 97mg | Fiber: 2g | Sugar: 51g | Vitamin A: 583IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 2mg