There’s something utterly enchanting about the combination of tart lemon and sweet raspberries. This Lemon Raspberry Bundt Cake captures that magic, bringing together zesty lemon curd, bright lemon zest, and juicy raspberries in a beautifully baked Bundt pan. Perfect for any springtime gathering, this cake is as delightful to look at as it is to eat.
Table of Contents
The Best Lemon Raspberry Bundt Cake
If you’re searching for the ultimate spring dessert, look no further. Our Lemon Raspberry Bundt Cake is a showstopper, blending the perfect harmony of tart and sweet. The lush lemon cream topping and fresh berry garnish elevate this cake to a whole new level.
NOTES ON INGREDIENTS
- Almond Flour: Adds a subtle nutty flavor and improves the cake’s texture.
- All-Purpose Flour: The base flour for the cake, ensures a sturdy yet tender crumb.
- Baking Powder & Salt: Essential for the cake’s rise and balanced flavor.
- Unsalted Butter: Provides richness and a creamy texture.
- White Sugar: Sweetens the cake just right.
- Eggs: Help in binding and adding structure to the cake.
- Lemon Zest: Infuses the cake with a fresh, citrusy aroma.
- Vanilla Extract: Enhances all other flavors.
- Buttermilk: Adds moisture and a slight tang.
- Lemon Curd: A burst of lemony goodness in every bite.
- Fresh Raspberries: Bursting with flavor, they create pockets of juicy sweetness.
- Heavy Cream: Used for making the lush lemon cream topping.
- Confectioners Sugar: Sweetens the lemon cream lightly.
- Mint Leaves & Slivered Almonds: Optional garnishes that add a fresh and crunchy contrast.
How to Make Lemon Raspberry Bundt Cake
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan thoroughly.
- Mix Dry Ingredients: In a bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: Beat the butter and sugar in a stand mixer until light and fluffy, about 4 minutes.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition.
- Flavor the Batter: Reduce the mixer speed and add lemon zest and vanilla extract.
- Combine Wet and Dry: Alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Beat until just combined.
- Add Lemon Curd: Gently mix in the lemon curd until just incorporated.
- Fold in Raspberries: Toss the raspberries with a little flour and fold them gently into the batter.
- Bake: Spoon the batter into the prepared pan and bake in the center of the oven for 1 hour to 1 hour and 5 minutes. Test with a toothpick to ensure doneness.
- Cool: Let the cake cool completely in the pan on a wire rack, about 1 hour.
How to Serve Lemon Raspberry Bundt Cake
Once the cake is cool, it’s time to prepare the lemon cream. Beat the heavy cream until soft peaks form, then add the lemon curd and confectioners sugar. Spoon this lush lemon cream over the top of the cake. Garnish with fresh raspberries, mint leaves, and slivered almonds for an extra touch of elegance.
How to Store Lemon Raspberry Bundt Cake
If you don’t plan to serve the cake immediately, it can be stored at room temperature, wrapped well, for up to three days. For longer storage, consider refrigerating the cake, especially if it’s topped with lemon cream.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 485.28 kcal | 24% |
| Total Fat | 25.69 g | 37% |
| Carbs | 57.46 g | 22% |
| Sugars | 34.1 g | 38% |
| Protein | 7.49 g | 15% |
| Sodium | 161.69 mg | 8% |
| Fiber | 2.43 g | 9% |
| Saturated Fat | 14.55 g | 73% |
| Trans Fat | 0.13 g | – |
| Monounsaturated Fat | 6.5 g | – |
| Polyunsaturated Fat | 1.46 g | – |
| Cholesterol | 158.05 mg | 53% |
| Calcium | 93.55 mg | 12% |
| Magnesium | 13.07 mg | 3% |
| Potassium | 144.83 mg | 4% |
| Iron | 1.76 mg | 13% |
| Zinc | 0.47 mg | 5% |
| Phosphorus | 81.59 mg | 12% |
| Vitamin A | 287.42 mcg | 36% |
| Vitamin C | 9.06 mg | 11% |
| Thiamin (Vitamin B1) | 0.22 mg | 20% |
| Riboflavin (Vitamin B2) | 0.22 mg | 16% |
| Niacin (Vitamin B3) | 1.68 mg | 11% |
| Vitamin B6 | 0.05 mg | 3% |
| Folic Acid (Vitamin B9) | 86.85 mcg | 43% |
| Vitamin B12 | 0.16 mcg | 6% |
| Vitamin D | 0.63 mcg | 13% |
| Vitamin E | 0.84 mg | 7% |
| Vitamin K | 3.31 mcg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQS ABOUT Lemon Raspberry Bundt Cake
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure to thaw and drain them well before folding into the batter to prevent excess moisture.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a one-to-one substitute for the best results.
How can I prevent the cake from sticking to the pan?
Thoroughly greasing and flouring the pan, or using a non-stick baking spray with flour, is crucial to ensure the cake releases easily.
Lush Lemon Raspberry Bundt Cake Recipe
Ingredients
Cake:
- 1/3 cup almond flour
- 2 1/2 cups all-purpose flour plus more to toss with berries
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter at room temperature, cut into chunks
- 1 1/2 cups white sugar
- 3 large eggs at room temperature
- 1 lemon zested
- 1 teaspoon vanilla extract
- 1 cup low-fat buttermilk at room temperature
- 1/2 cup prepared lemon curd
- 2 cups fresh raspberries
Lemon Cream:
- 1/2 cup heavy cream
- 1/4 cup prepared lemon curd
- 1 tablespoon sifted confectioners sugar
- 1/4 cup raspberries or as needed for garnish (optional)
- 1 tablespoon chopped fresh mint leaves or as needed for garnish (optional)
- 2 tablespoons slivered almonds or as needed for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.
- Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.
- Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating after each addition and scraping bowl as needed.
- Reduce speed to low. Beat in lemon zest and vanilla. Beat in 1/3 of the flour mixture alternately with 1/2 cup buttermilk. Repeat, and end with the flour mixture. Beat until combined. Add 1/2 cup lemon curd and beat until just combined.
- Toss raspberries with 1 to 2 tablespoons flour and gently fold into cake batter. Spoon batter into the prepared pan; and lightly tap pan on counter to remove any air pockets.
- Bake in the center of the preheated oven until a toothpick inserted near the center comes out clean, 1 hour to 1 hour 5 minutes. Cool completely in the pan on a wire rack, about 1 hour. If not serving immediately, the cake can be stored at room temperature, well-wrapped, for up to 3 days.
- To serve, prepare lemon cream. Beat cream in a bowl on high speed with an electric mixer until soft peaks form. Reduce speed to low; beat in 1/4 cup lemon curd and confectioners’ sugar until combined.
- Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.
Enjoy this delightful Lemon Raspberry Bundt Cake at your next gathering and watch as it quickly becomes a favorite spring dessert!