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A beautifully glazed Lemon Raspberry Bundt Cake garnished with fresh raspberries, mint leaves, and slivered almonds.

Lush Lemon Raspberry Bundt Cake Recipe

Discover the irresistible Lemon Raspberry Bundt Cake, a perfect blend of lemon curd, zest, and fresh raspberries. Perfect for any springtime gathering!
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Prep Time 30 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert Plate
Cuisine American
Servings 12 servings
Calories 448 kcal

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.
Keyword cake, Lemon, Raspberry, Spring, Spring Baking