Lemon Raspberry Bundt Cake: A Burst of Sunshine in Every Slice
This Lemon Raspberry Bundt Cake is a showstopper! It’s moist, tender, and bursting with bright citrus and sweet berry flavors. The beautiful bundt shape makes it perfect for any occasion, from a casual brunch to a special celebration. The combination of tart lemon and juicy raspberries is simply irresistible, and the easy glaze adds the perfect finishing touch. Get ready to impress your friends and family with this delicious and visually stunning cake!
## Why You’ll Love This Recipe
* **Flavor Explosion:** The combination of zesty lemon and sweet raspberries is a match made in heaven. The flavors complement each other perfectly, creating a balanced and delightful taste experience.
* **Moist and Tender:** This cake is incredibly moist thanks to the addition of sour cream and oil. It stays fresh and delicious for days.
* **Beautiful Presentation:** The bundt cake shape is inherently elegant, making it a stunning centerpiece for any table.
* **Easy to Make:** Despite its impressive appearance, this cake is surprisingly easy to make. The recipe is straightforward and uses simple ingredients.
* **Versatile:** You can easily adapt this recipe to suit your preferences. Try using different berries, adding nuts, or experimenting with different glazes.
## Ingredients You’ll Need
### For the Cake:
* **All-Purpose Flour:** Provides the structure for the cake. Make sure to measure it accurately.
* **Baking Powder:** A leavening agent that helps the cake rise.
* **Baking Soda:** Another leavening agent that reacts with the acidity of the sour cream to create a light and airy texture.
* **Salt:** Enhances the flavors of the other ingredients.
* **Unsalted Butter:** Adds richness and flavor to the cake. Make sure it’s softened to room temperature.
* **Granulated Sugar:** Sweetens the cake and helps to create a tender crumb.
* **Eggs:** Bind the ingredients together and add moisture.
* **Sour Cream:** Adds moisture, tanginess, and richness to the cake.
* **Vegetable Oil:** Contributes to the cake’s moistness and keeps it tender.
* **Lemon Zest:** Provides a bright, citrusy flavor.
* **Lemon Juice:** Adds acidity and enhances the lemon flavor.
* **Vanilla Extract:** Enhances the overall flavor of the cake.
* **Fresh Raspberries:** Add bursts of sweet and tart flavor throughout the cake. Frozen raspberries can be used if fresh are not available (do not thaw).
### For the Glaze:
* **Powdered Sugar:** Provides sweetness and creates a smooth, glossy glaze.
* **Lemon Juice:** Adds a tangy flavor and helps to thin the glaze to the desired consistency.
* **Milk (optional):** Can be used to thin the glaze further if needed.
## Equipment You’ll Need
* **Bundt Pan:** A 10-12 cup bundt pan is essential for this recipe. Make sure it’s well-greased and floured to prevent the cake from sticking.
* **Mixing Bowls:** You’ll need a few different sizes for mixing the dry and wet ingredients.
* **Electric Mixer:** A stand mixer or hand mixer will make it easier to cream the butter and sugar and mix the batter. You can also use a whisk, but it will require more effort.
* **Measuring Cups and Spoons:** Accurate measurements are important for successful baking.
* **Zester:** For zesting the lemon.
* **Juicer:** For juicing the lemon.
* **Rubber Spatula:** For scraping down the sides of the bowl and folding in the raspberries.
* **Wire Rack:** For cooling the cake after baking.
## Step-by-Step Instructions
### Step 1: Prepare the Pan
Generously grease and flour a 10-12 cup bundt pan. Make sure to get into all the nooks and crannies to prevent the cake from sticking. You can use baking spray with flour, shortening and flour, or butter and flour. Tap out any excess flour.
### Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed.
### Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Creaming incorporates air into the butter and sugar, which helps to create a light and tender cake.
### Step 4: Add Eggs
Beat in the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure that all the ingredients are incorporated.
### Step 5: Incorporate Wet Ingredients
In a separate bowl, whisk together the sour cream, vegetable oil, lemon zest, lemon juice, and vanilla extract.
### Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can make the cake dense.
### Step 7: Fold in Raspberries
Gently fold in the fresh raspberries. Be careful not to crush them. If using frozen raspberries, add them directly to the batter without thawing.
### Step 8: Pour into Pan
Pour the batter into the prepared bundt pan and spread evenly.
### Step 9: Bake
Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so it’s important to check the cake frequently.
### Step 10: Cool
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
### Step 11: Make the Glaze
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add milk, one tablespoon at a time, until you reach the desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle.
### Step 12: Glaze the Cake
Once the cake is completely cool, drizzle the glaze over the top. You can also pour the glaze over the cake for a more even coating. Let the glaze set before serving.
## Tips for Success
* **Use Room Temperature Ingredients:** Make sure your butter, eggs, and sour cream are at room temperature. This will help them to combine more easily and create a smoother batter.
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Grease and Flour the Pan Thoroughly:** This is essential to prevent the cake from sticking to the pan. Use baking spray with flour or grease and flour the pan yourself.
* **Check for Doneness:** Use a wooden skewer to check if the cake is done. Insert the skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter on it, continue baking for a few more minutes.
* **Cool the Cake Completely:** Let the cake cool completely before glazing it. This will prevent the glaze from melting.
* **Use High-Quality Ingredients:** Using high-quality ingredients will result in a better-tasting cake. Use fresh raspberries, good-quality butter, and pure vanilla extract.
## Variations and Substitutions
* **Different Berries:** Try using blueberries, blackberries, or strawberries instead of raspberries.
* **Nuts:** Add chopped nuts, such as almonds, walnuts, or pecans, to the batter for added texture and flavor.
* **Poppy Seeds:** Add poppy seeds to the batter for a subtle nutty flavor and a slightly crunchy texture.
* **Chocolate Chips:** Add chocolate chips to the batter for a chocolatey twist.
* **Lemon Extract:** Add a few drops of lemon extract to the batter to enhance the lemon flavor.
* **Orange Zest and Juice:** Substitute orange zest and juice for the lemon zest and juice for a different citrus flavor.
* **Yogurt:** Substitute plain yogurt for the sour cream for a slightly tangier flavor.
* **Gluten-Free:** Use a gluten-free flour blend to make this cake gluten-free. Make sure to add a binder such as xanthan gum.
## Serving Suggestions
* **Plain:** This cake is delicious on its own, simply sliced and served.
* **With Berries:** Serve with fresh berries for an extra burst of flavor.
* **With Whipped Cream:** Top with whipped cream for a light and airy treat.
* **With Ice Cream:** Serve with a scoop of vanilla ice cream for a more decadent dessert.
* **With a Cup of Coffee or Tea:** This cake pairs perfectly with a cup of coffee or tea.
## Storage Instructions
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days.
* **Freezer:** Freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. Thaw the cake overnight in the refrigerator before serving.
## Frequently Asked Questions (FAQs)
**Q: Can I use frozen raspberries?**
A: Yes, you can use frozen raspberries. Do not thaw them before adding them to the batter.
**Q: Can I make this cake ahead of time?**
A: Yes, you can make this cake ahead of time. Store it in an airtight container at room temperature or in the refrigerator.
**Q: Can I freeze this cake?**
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it overnight in the refrigerator before serving.
**Q: My cake stuck to the pan. What did I do wrong?**
A: Make sure you grease and flour the pan thoroughly. You can use baking spray with flour, shortening and flour, or butter and flour. Tap out any excess flour.
**Q: My cake is dry. What did I do wrong?**
A: You may have overbaked the cake or used too much flour. Be sure to measure the flour accurately and check the cake for doneness frequently.
**Q: My glaze is too thick. What should I do?**
A: Add milk, one tablespoon at a time, until you reach the desired consistency.
**Q: My glaze is too thin. What should I do?**
A: Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
## Lemon Raspberry Bundt Cake Recipe
This delightful Lemon Raspberry Bundt Cake recipe is sure to become a family favorite. With its vibrant flavors and beautiful presentation, it’s perfect for any occasion. Enjoy!
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes
**Total time:** 1 hour 10-20 minutes
**Yield:** 12-16 servings
### Ingredients
#### Cake:
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 cup sour cream
* 1/2 cup vegetable oil
* 2 tablespoons lemon zest
* 1/4 cup lemon juice
* 1 teaspoon vanilla extract
* 1 1/2 cups fresh raspberries
#### Glaze:
* 3 cups powdered sugar
* 1/4 cup lemon juice
* 2-4 tablespoons milk (optional)
### Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together sour cream, vegetable oil, lemon zest, lemon juice, and vanilla extract.
6. Gradually add dry ingredients to wet ingredients, alternating with sour cream mixture, beginning and ending with dry ingredients. Mix until just combined.
7. Gently fold in raspberries.
8. Pour batter into prepared bundt pan and spread evenly.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let cake cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
11. While cake is cooling, prepare the glaze. In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Add milk, one tablespoon at a time, until you reach the desired consistency.
12. Once cake is completely cool, drizzle glaze over the top. Let glaze set before serving.
Enjoy your delicious Lemon Raspberry Bundt Cake!