Lemon Raspberry Bundt Cake
Mar 08, 2025 09:33 AM
With a scrumptious and eye-catching pink glaze, this raspberry lemon cake is a stunner when berries are in season. Bundt cakes are a big deal here, and this one doesn't disappoint: the crumb is perfectly tight but soft, the flavors come through without overpowering each other and the glaze is, well, beautiful.
Lemon and raspberries in a cake never disappoint. And this cake is definite proof.
It's a simple pound cake when it comes to texture, dense but with a wonderful bite. The recipe is old-fashioned and one of my favorites that gets permanently tweaked to create new beauties worth posting.
Take your time to read the recipe, have the ingredients at the right temperature and prepare the pan. It's all in the details—and the oven, of course! Preheat it in advance to get the best result.
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
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
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