Print

Luscious Raspberry Lemonade Bundt Cake

raspberry lemonade bundt cake - featured image
Print Recipe

A quick and easy bundt cake combining the bright flavors of lemon and raspberries with a tender crumb and a lemonade-infused glaze for a refreshing homemade dessert.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • Zest of 2 lemons
  • 1 cup (125g) fresh or frozen raspberries (do not thaw if frozen)
  • For the Lemonade Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tbsp fresh lemon juice
  • 1 tbsp raspberry juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter or non-stick spray, dust with flour, and tap out excess.
  2. In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed for 4-5 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. On low speed, add flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with flour. Mix just until combined.
  6. Gently fold raspberries into batter with a rubber spatula, being careful not to break them.
  7. Pour batter into prepared bundt pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cake in pan upside down for 15 minutes, then invert onto a cooling rack and cool completely.
  10. Whisk powdered sugar, lemon juice, and raspberry juice until smooth and pourable. Drizzle glaze over cooled cake.

Notes

Use frozen raspberries straight from the freezer without thawing to prevent bleeding. Grease and flour the bundt pan well to prevent sticking. Cool cake completely before glazing to avoid glaze sliding off. Adjust glaze consistency by adding lemon juice or powdered sugar as needed.

Nutrition

Keywords: raspberry, lemonade, bundt cake, lemon zest, homemade dessert, easy cake, summer dessert, quick cake

Find it online: https://blairrecipes.com/luscious-raspberry-lemonade-bundt-cake-recipe-easy-homemade-dessert-ideas/