Fresh Raspberry Lemon Bundt Cake with Citrus Glaze
A tender, moist Bundt cake bursting with bright lemon flavor and studded with juicy fresh raspberries. The citrus-infused batter creates a perfect balance of tart and sweet, while the lemon glaze adds an elegant finishing touch. This impressive dessert works beautifully for spring gatherings, summer picnics, or any time you want to showcase seasonal berries. The cake's stunning appearance and vibrant flavors make it a showstopper that's surprisingly approachable to bake.
Ingredients
- 3 cups granulated sugar
- 1 ½ cups unsalted butter, room temperature
- ¼ cup fresh lemon zest, grated
- 5 large eggs, room temperature
- ¾ cup fresh lemon juice
- 3 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 12 ounces fresh raspberries, washed and drained
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest, grated
Instructions
- 1
Preheat oven to 325°F
- 2
Butter and flour a 12-cup Bundt pan
- 3
Combine lemon zest and sugar in a large bowl using an electric mixer until mixture becomes yellow and aromatic
- 4
Add butter and mix until combined
- 5
Add eggs and beat until well combined
- 6
Sprinkle salt and baking powder into batter and beat until combined
- 7
Add flour 1 cup at a time, alternating with half of lemon juice
- 8
Add half of the raspberries and stir to combine
- 9
Pour batter into prepared Bundt pan
- 10
Sprinkle reserved raspberries over top and gently press into batter with a spatula
- 11
Tap pan on counter several times to release air bubbles
- 12
Bake 1 hour 15 minutes or until a thin sharp knife comes out clean from center
- 13
Place on wire rack to cool for 20 minutes
- 14
Place a plate over pan and flip cake onto plate to continue cooling completely
- 15
Combine powdered sugar, lemon juice and zest for glaze
- 16
Beat with electric mixer until well combined to corn syrup consistency
- 17
Drizzle glaze over cooled cake
- 18
Garnish with reserved raspberries
Tips
Press raspberries gently into batter surface before baking to prevent them from floating to the top during cooking
Tap the filled pan on the counter to release air bubbles, which helps create an even texture and prevents holes in the finished cake
Add powdered sugar gradually to the glaze until it reaches corn syrup consistency for the perfect drizzling texture
Good to Know
covered at room temperature for up to 3 days
can be made 1 day ahead, add glaze before serving
at room temperature, cut with serrated knife
Common Mistakes
cream butter to room temperature to avoid dense texture
do not overmix after adding flour to prevent tough cake
cool completely before glazing to prevent melting
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them thoroughly first. Pat dry with paper towels to remove excess moisture that could make the batter too wet and affect the cake's texture.
What if my glaze is too thin or thick?
Add more powdered sugar a tablespoon at a time to thicken, or add lemon juice by the teaspoon to thin. The ideal consistency should coat a spoon like corn syrup.
How long will this cake keep fresh?
Store covered at room temperature for up to 3 days. The cake actually improves after a day as the flavors meld and the texture becomes more tender.