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To make the Raspberry Lemon Bundt Cake, gather these ingredients: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs, at room temperature - 2 teaspoons pure vanilla extract - Zest of 1 medium lemon - 1 cup sour cream, at room temperature - 1 cup fresh raspberries (plus extra for garnish) - ¼ cup freshly squeezed lemon juice You can add a special touch with these items: - Powdered sugar for dusting - Fresh raspberries for topping - Mint sprigs for a pop of color To bake this cake perfectly, you will need: - A 10-cup Bundt pan - An electric mixer - Mixing bowls (one large and one medium) - A whisk for dry ingredients - A spatula for folding in raspberries - A wire rack for cooling - A toothpick to check for doneness {{ingredient_image_2}} Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan well. Use baking spray or butter. Make sure to coat all the nooks. This helps the cake come out easily later. In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to blend it all well. Set this bowl aside for later. In a large bowl, place the softened butter and granulated sugar. Use an electric mixer at medium speed. Mix for 3-4 minutes until it looks light and fluffy. This step is key for a soft cake. Add the eggs one at a time. Mix well after each egg. Then, add the vanilla extract and lemon zest. Mix just until everything is combined. Slowly fold the dry mixture into the wet mixture. Alternate with the sour cream. Start with some flour, then add sour cream. Keep mixing until just combined. This keeps the cake tender. Gently fold in the fresh raspberries and lemon juice. Use a spatula to mix. Be careful not to smash the raspberries. You want them spread out in the batter. Pour the batter into your prepared Bundt pan. Smooth the top with a spatula. Place the pan in the oven and bake for 45-55 minutes. The cake is ready when a toothpick comes out clean. Once baked, take the pan out of the oven. Let it cool for 10 minutes in the pan. Then, invert it onto a wire rack. Once cool, dust the top with powdered sugar. Add more fresh raspberries on top before serving. To bake a great Bundt cake, start with a hot oven. Preheat it to 350°F (175°C). Grease the pan well. Use baking spray or butter to coat all sides. This helps the cake slide out easily. Check that your oven heats evenly. Place the Bundt pan in the center of the oven. This helps the cake bake evenly. Rotate the pan halfway through baking for best results. Avoid over-mixing your batter. Mix just until you see no dry flour. Over-mixing can make the cake tough. Also, don’t skip the resting time after baking. This helps it cool down and set properly. Pro Tips Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake. Gentle Folding: When adding raspberries to the batter, fold gently to avoid breaking them apart. This preserves their shape and ensures bursts of flavor in every slice. Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the recommended baking time. A toothpick should come out clean or with a few moist crumbs. Cooling Time: Allow the cake to cool in the pan for at least 10 minutes before inverting. This helps prevent it from sticking and ensures a clean release. {{image_4}} You can swap some ingredients to create new flavors. For a berry twist, try blueberries or blackberries. If you want something tropical, add coconut flakes. These changes will give your cake a unique taste. Just remember to keep the same amounts for the wet and dry ingredients. If fresh raspberries are not available, frozen ones work great. Use them straight from the freezer. Do not thaw them first, as this can make the batter too wet. Fold them in gently to keep them whole. This will ensure that your cake still has bursts of raspberry flavor. A lemon glaze can add a sweet and tangy kick. To make it, mix powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake. This will make it shine and enhance the lemon flavor. You can also sprinkle some zest on top for extra flair. To store leftover Raspberry Lemon Bundt Cake, wrap it tightly in plastic wrap. This keeps the cake moist and fresh. You can also place it in an airtight container. Store it at room temperature for up to three days. If you live in a hot climate, keep it in the fridge. Freezing the Bundt cake is easy. First, let the cake cool completely. Then, wrap it in plastic wrap and foil. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. If you want to enjoy the cake warm, you can reheat it. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. Check if it's warm in the center before serving. Yes, you can swap raspberries for other fruits. Blueberries, blackberries, or chopped strawberries work well. Each fruit adds its own flavor and color. Just make sure to adjust the sweetness based on the fruit's natural sugar. The Raspberry Lemon Bundt Cake stays fresh for about 3 days at room temperature. Keep it in an airtight container to help it stay moist. If your kitchen is warm, consider refrigerating it to keep it fresh longer. Sour cream adds moisture and richness. It helps create a tender crumb in your cake. If you don’t have sour cream, you can substitute with plain yogurt. Both options give the cake a nice taste and texture. Yes, you can bake the cake a day or two ahead of time. Just let it cool completely before wrapping it tightly in plastic wrap. This keeps it fresh until you’re ready to serve. Pair the cake with whipped cream or a scoop of vanilla ice cream. Fresh mint leaves add a lovely touch, too. You can also drizzle some lemon glaze on top for extra zing. Enjoy! You now have all the tools to make a delicious raspberry lemon Bundt cake. We covered the key ingredients, step-by-step baking instructions, and tips for perfect results. You also learned about tasty variations and how to store leftovers. Remember, baking is fun, so don't hesitate to try new flavors. Enjoy sharing your cake with family and friends. Happy baking!

Raspberry Lemon Bundt Cake

A delightful and moist bundt cake infused with fresh raspberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 medium lemon zest
  • 1 cup sour cream, at room temperature
  • 1 cup fresh raspberries
  • 0.25 cup freshly squeezed lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan.
  • In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one by one, mixing well after each addition, then blend in the vanilla extract and lemon zest.
  • Gradually fold the flour mixture into the wet ingredients, alternating with the sour cream.
  • Carefully fold in the fresh raspberries and lemon juice.
  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 45-55 minutes until a toothpick comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
  • Dust with powdered sugar and garnish with fresh raspberries before serving.

Notes

Dust with powdered sugar and garnish with fresh raspberries for an elegant presentation.
Keyword bundt, cake, dessert, lemon, raspberry