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To bake a Lemon Raspberry Bundt Cake, you will need the following: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar - 3 large eggs at room temperature - 1 tablespoon freshly grated lemon zest - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 cup creamy Greek yogurt - 1 ½ cups fresh raspberries (plus extra for garnish) - Powdered sugar for a delicate dusting You can make some swaps for this recipe. If you need a dairy-free option, use vegan butter instead of unsalted butter. For eggs, try flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. If you want a different flavor, swap lemon for orange or lime zest. You can also use sour cream or buttermilk instead of Greek yogurt. Each change gives a unique taste but keeps the cake moist. Using fresh ingredients matters a lot in this recipe. Fresh raspberries add sweetness and a burst of flavor. They also keep the cake light and fluffy. Fresh lemon zest gives a bright taste that balances the sweet sugar. Using quality butter and eggs helps the cake rise better. It leads to a fluffy texture that melts in your mouth. Always choose the freshest ingredients you can find. Your cake will taste better and look more inviting. {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). This step warms up the oven, allowing even baking. Next, grab your Bundt pan. Generously grease it with butter or cooking spray. This helps the cake release easily. After greasing, dust the pan with flour. Tap out any extra flour. This ensures a smooth surface for your cake. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mix them well, then set this aside. In a larger bowl, cream the softened butter and sugar together with an electric mixer. Mix on medium speed for about 5 minutes. You want it light and fluffy. Now, add the eggs one at a time. Mix well after each egg. After the eggs, blend in the lemon zest, lemon juice, and vanilla. These add great flavor! Gradually add the dry mixture to the wet mixture. Do this in parts. Start with one-third of the dry mix, then add half of the Greek yogurt. Repeat until all ingredients mix in. Be careful not to overmix; the batter should look just combined. Gently fold in the fresh raspberries. Use a spatula for this. Be gentle to keep the raspberries whole. This helps create tasty bursts in the cake. Pour your batter into the prepared Bundt pan. Smooth the top with a spatula. Place the pan in the oven and bake for 55-60 minutes. Check if it's done by inserting a toothpick in the center. It should come out clean with a few moist crumbs. After baking, take the cake out of the oven. Let it cool in the pan for 15-20 minutes. This helps it set. Then, carefully invert the cake onto a wire rack. Let it cool completely. This allows air to flow around the cake. Once cool, dust the top with powdered sugar. Garnish with extra fresh raspberries for a lovely touch. Enjoy this zesty treat! To get a soft and fluffy cake, start with room temperature ingredients. This includes the butter, eggs, and yogurt. When you mix the butter and sugar, aim for a light and creamy texture. This step adds air, which makes the cake rise well. Be careful not to overmix the batter after adding the dry ingredients. Just mix until you see no flour. This keeps the cake tender and moist. For added zest, use fresh lemon juice and zest. This brightens the cake's flavor. You can also add a little vanilla extract to deepen the taste. If you want a twist, consider adding a splash of almond extract. It pairs nicely with lemon and raspberry. Finally, folding in the raspberries gently ensures they stay whole, giving sweet bursts of flavor in every bite. One common mistake is not preparing the Bundt pan well. Make sure to grease and flour it properly. This helps the cake come out cleanly after baking. Also, avoid using cold ingredients. Cold butter and eggs can lead to a dense cake. Lastly, do not skip the cooling time. Letting the cake cool in the pan helps it firm up and makes it easier to remove. Pro Tips Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before mixing. This helps create a smoother batter and a more even texture in your cake. Gently Fold Raspberries: When adding raspberries to your batter, gently fold them in to prevent them from breaking apart. This will keep their shape and create beautiful bursts of flavor in every slice. Check for Doneness: Instead of relying solely on time, check the cake for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter. Cool Before Serving: Allow the cake to cool completely before dusting with powdered sugar. This ensures that the sugar won't melt and will provide a beautiful finish to your cake. {{image_4}} You can switch up the fruit in this cake. If you like strawberries, they can work well. Blueberries add a nice pop of color and flavor too. Peaches can bring a sweet twist. Just make sure to adjust the amount. Use about 1 ½ cups of any fruit you choose. Keep the taste bright and fresh. Each fruit adds its own charm to the cake. You can make this cake gluten-free easily. Use a gluten-free all-purpose flour blend. Check that it has xanthan gum for the right texture. This will help the cake rise and stay moist. The taste will still be great! You may not even notice the difference. Just follow the same steps in the recipe. Icing can bring extra flavor to your cake. A simple lemon glaze works great. Just mix powdered sugar with lemon juice until smooth. Drizzle it over the cooled cake for a sweet touch. You can also use a cream cheese frosting. This adds a rich, creamy layer. Top it with more fresh raspberries for extra flair. Experiment with these ideas to find your favorite! To keep your Lemon Raspberry Bundt Cake fresh, store it in an airtight container. This protects it from air and moisture. Place the cake at room temperature for up to three days. If you live in a warm area, the fridge works too, but it may dry out. To avoid this, wrap the cake in plastic wrap before placing it in the fridge. Freezing your Bundt cake is simple and great for longer storage. First, let the cake cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This double wrapping helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to enjoy it, defrost the cake in the fridge overnight. To reheat the cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. This keeps it moist while reheating. Warm it for about 10-15 minutes. You can also slice pieces and microwave them for about 20-30 seconds. This gives you a warm, tasty treat that feels fresh! To stop your cake from sticking, prepare your Bundt pan well. First, grease it with unsalted butter or a non-stick spray. Next, dust the pan with flour, shaking out the excess. This combination makes a barrier. It helps your cake slide out easily after baking. Also, let the cake cool in the pan for 15-20 minutes before inverting. This cooling time helps it firm up, making it less likely to stick. Yes, you can use frozen raspberries! They will work just fine in the cake. However, they may release more juice than fresh ones. This can change the texture a bit. To avoid too much juice, gently toss the frozen berries in a little flour before folding them into the batter. This helps absorb extra moisture. You can serve this cake with many tasty options. A dollop of whipped cream adds a creamy touch. Fresh berries on the side make it look colorful and fresh. You could also enjoy it with a scoop of vanilla ice cream for a sweet treat. If you want something tangy, try a lemon glaze on top. Each pairing can enhance the lemon and raspberry flavors in the cake. This blog post covered all you need to make a great Lemon Raspberry Bundt Cake. We looked at key ingredients, tips for mixing, and perfect baking methods. Remember, fresh ingredients and the right storage help keep it tasty. Use the tips to avoid common mistakes and enhance flavors. Try different fruit additions and icing ideas to vary your cake. With this guide, you're ready to bake with confidence. Enjoy your baking journey and impress your friends with your delicious creation!

Zesty Lemon Raspberry Bundt Cake

A delightful and moist bundt cake bursting with fresh raspberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 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
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy Greek yogurt
  • 1.5 cups fresh raspberries
  • to taste powdered sugar for dusting

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). To prepare the Bundt pan, generously grease it with butter or cooking spray and dust it with flour to ensure your cake releases beautifully after baking.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside to allow the dry ingredients to blend.
  • In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together until the mixture is light and fluffy, roughly 5 minutes.
  • Add the eggs one at a time to the creamed mixture, ensuring to mix well after each addition. Next, blend in the freshly grated lemon zest, lemon juice, and vanilla extract until beautifully incorporated.
  • Gradually add the reserved dry ingredients to the wet ingredients, alternating with the creamy Greek yogurt. Begin with one-third of the flour mixture and mix until just combined, then add half of the yogurt, repeating the process, and end with the final third of flour.
  • Carefully fold in the fresh raspberries using a spatula, taking care not to crush them too much to keep their lovely shape.
  • Pour the prepared batter into the Bundt pan, smoothing the top with a spatula for even baking. Place it in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 15-20 minutes. After that, gently invert the cake onto a wire rack to cool completely.
  • When the cake is completely cool, dust the top with a light sprinkling of powdered sugar and garnish with extra fresh raspberries.

Notes

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