Lemon Raspberry Bundt Cake

Glazed raspberry bundt cake on a white surface. Lemon slices, fresh berries.

This raspberry cake is a stunner and works with fresh or frozen raspberries. The cake can be made ahead and frozen.

Course Cakes

Cuisine American

Keyword lemon raspberry bundt cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 606kcal

Author Paula Montenegro

Ingredients

For the cake:

2 tablespoons shortening soft
2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup butter at room temperature
1 ⅓ cup white sugar
4 eggs at room temperature
1 tablespoon lemon zest fresh, packed
1 tablespoon lemon juice fresh
½ teaspoon vanilla extract
½ cup milk at room temperature
2 cups raspberries

For the pink glaze:

1 cup powdered sugar
2 tablespoons raspberry juice or lemon juice

US Customary - Metric

Instructions

Preheat oven to 350ºF (180°C).
Grease a 10 to 12-inch bundt cake pan (26cm) with 2 tablespoons shortening, making sure every nook, cranny and angle is covered. Dust with flour, shaking off excess. Reserve.
Sift 2 ¼ cups all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon salt. Set aside.
In a large mixing bowl, beat the 1 cup butter until creamy. You can use an electric hand mixer or a stand mixer.
Slowly add 1 ⅓ cup white sugar and beat for 3 minutes.
Add 4 eggs one at a time, beating well after each addition.
Add the1 tablespoon lemon zest, 1 tablespoon lemon juice and ½ teaspoon vanilla extract.
Beginning and ending with sifted dry ingredients, add them in 3 parts alternating with ½ cup milk in 2 parts.
Fold in 2 cups raspberries with a spatula carefully so as not to crush them.
Pour batter into prepared pan, spreading evenly.
Bake for about 50 minutes or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. So always check and take baking times given in a recipe as a reference.
Let cool for 10-15 minutes and carefully invert onto a wire rack. Cool completely before glazing.
Pour the raspberry lemon glaze slowly, letting it drip down the sides. Let it dry before slicing and serving.

For the berry lemon glaze:

Mix 1 cup powdered sugar with 2 tablespoons raspberry juice (or lemon juice) in a medium bowl until integrated.

Notes

Raspberry juice for glaze: process ¼ cup of raspberries and strain to remove the seeds, pressing well to release the juice. If not enough, use more raspberries or add lemon juice to complete the amount.

Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.

Storing: this cake keeps well for several days covered in plastic wrap, and freezes beautifully for a month. I recommend freezing the plain cake for best results and glazing it when you plan to eat it. The plastic wrap will crush the glaze a little. But if you need to freeze leftovers, just know what will happen. The cake will still be delicious.

Nutrition