A lusciously dense moist lemon Bundt cake with fresh raspberries hidden inside, adding a beautiful visual treat and the outstanding flavor of raspberries to this favorite of cake lovers. The bundt cakes are double glazed, with a citrus raspberry glaze drizzled alongside the traditional fresh lemon glaze. These Lemon Raspberry Bundt Cakes will put you in the mood to frolic through a lemon grove and then find a flowering meadow to relax in.
This recipe will fill a 10-cup Bundt pan; or 4 quartet Bundt pan with enough left over for 4-6 mini Bundts; or 12 mini Bundt cakes.
2 ½ cups cake flour, sifted and divided (see tip) (*note: 1 tablespoon will be reserved to coat the raspberries)
2 cups fresh raspberries, divided (1 ½ cups for cake, ½ cup for raspberry glaze)
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
5 large eggs, at room temperature
2 tablespoon fresh grated lemon zest (see tip)
½ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup sour cream (not fat free)
1 recipe Lemon Glaze
1 recipe Raspberry Glaze
3 cups confectioners’ sugar, sifted
1 teaspoon grated lemon zest
4 to 5 tablespoons freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
½ cup fresh raspberries
1 tablespoon fresh lemon juice
½ teaspoon raspberry emulsion (optional)
(Makes enough glaze for a Bundt cake baked in a 10- to 15-cup Bundt pan; 4 quartet Bundt cakes; or 12 mini Bundts)
1. Preheat oven to 325° F (160 C)
2. Prepare your Bundt pan(s) by spraying with baking spray, or coat each cavity thoroughly with butter or shortening, and then dust with flour. This recipe requires a 10-cup Bundt pan; or 4 quartet Bundt pan with enough left over for 4-6 mini-bundts. It will also work for 12-16 mini Bundt cakes.
3. Add 2 ½ cups sifted flour *less 1 tablespoon (which needs to be set aside to coat the raspberries) to a medium bowl. Add in baking soda, salt, and baking powder, and whisk together.
4. In the stand mixer bowl, beat butter on medium speed for 2 minutes or until light. Gradually add sugar and beat for 3-4 minutes or until the mixture is very fluffy. Beat in eggs, one at a time, then beat for 2 minutes. Beat in lemon zest, lemon juice, and vanilla.
5. With the mixer on low speed, alternately beat in flour mixture and sour cream, making three additions of flour and two of sour cream, and beating until well incorporated.
6. Place 1 ½ cups of dry raspberries in a small bowl and sprinkle in 1 tablespoon flour. Lightly toss raspberries in the bowl to the will be coated by the flour.
7. Add floured raspberries to the batter mixture and gently fold them in, being careful not to break the fruit apart. A small amount of breakage is normal.
8. Transfer batter to prepared pan(s) and smooth the top(s).
9. Bake in preheated oven for time specified or until puffed and a tester inserted in the center comes out clean. Bake 45-60 minutes for full-size Bundt cake. Bake mini-bundt cakes for 25 minutes. Bake quartet bundt cakes for 35 minutes.
10. Remove from oven and let cool in the pan for 5 minutes, then carefully invert cakes onto a wire rack to cool completely. NOTE: I use Nordic Ware baking pans, which are very thick and heavy-duty. This helps to disburse heat more evenly during baking, and also to retain heat longer when the pan is removed from the oven. If cakes are left in these pans for too long, they will continue cooking even though they are out of the oven, causing the cakes to potentially over bake.
11. For best results, wrap the cooled cake tightly in plastic wrap and store at room temperature or in the refrigerator overnight before glazing.
12. Pour glaze over the cooled cake, letting it drip down the sides. Let glaze set for at least 15 minutes before serving.
In a medium bowl, whisk together sugar, lemon zest, and 4 tablespoon lemon juice until smooth. Whisk in more lemon juice if necessary, 1 teaspoon at a time, until glaze is thick but pourable.
Using your immersion blender or food processor, process the fresh raspberries until puréed. Add lemon juice, raspberry emulsion, and confectioners’ sugar and whisk together until smooth. The glaze should be thick but pourable. If it is too thin, add more confectioners’ sugar. If it’s too thick, whisk in more lemon juice, 1 teaspoon at a time.
Cake flour: If you don’t have cake flour, you can make a substitute using regular all-purpose flour and cornstarch. For this recipe, you would first add 5 tablespoons of cornstarch to your 1 cup measuring cup and then fill the remainder of the space in the cup with flour, to equal 1 full cup. Then add an additional 1 1/2 cups of flour to complete measurement for this recipe.
Lemons: Meyer lemons and regular lemons can be used interchangeably in this recipe. Meyer lemons, with their deep yellow to orange color and sweeter, less acidic flavor, are usually available between December and May.
Lemon Juice & Lemon Zest: One medium lemon yields about 1 tablespoon grated zest and 2 to 3 tablespoons of juice. You will need 5 to 7 lemons for this recipe. Extra zest can be wrapped well and frozen for up to 6 months.
You can prepare this cake up to 2 days in advance. Store the cooled glazed cake in a cake container at room temperature or in the refrigerator.
- Category: Dessert
- Method: Baking
Keywords: Lemon Raspberry Cake, Lemon Raspberry Bundt Cake,