Brighten up your brunch table with this Luscious Lemon-Raspberry Bundt Cake, a moist and sunny sweet treat that perfectly embodies the essence of spring and summer. This delightful cake combines the tangy zest of fresh lemons with the sweet burst of fresh raspberries, all brought together in a tender, buttery crumb that’s impossible to resist. It’s an ideal choice for anyone looking to impress guests or simply enjoy a slice of sunshine at any time of the day.
Why You’ll Love This:
This Lemon-Raspberry Bundt Cake stands out for its refreshing flavor and moist texture. The combination of lemon and raspberries offers a perfect balance of tartness and sweetness, while the addition of cream cheese in the batter ensures a richness that melts in your mouth. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises a foolproof path to a dazzling dessert that’s as pleasing to the eye as it is to the palate.
Perfect Occasion:
This cake is perfect for Sunday brunches, garden parties, or any gathering that calls for a special dessert. It’s also a wonderful way to celebrate the berry season, making it a great choice for Easter, Mother’s Day, or a summer picnic. The vibrant flavors and colors of this cake make it a cheerful addition to any table.
Decoration Tips:
For a stunning presentation, garnish the cooled cake with a cascade of fresh raspberries, dollops of whipped cream, and sprigs of fresh mint. The contrast of the red berries against the golden cake is visually striking, while the mint adds a refreshing aroma. If desired, a light dusting of powdered sugar or a drizzle of lemon glaze can add an extra touch of sweetness and elegance.
Ingredients:
For the Lemon-Raspberry Bundt Cake:
- 330g flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 230g soft butter
- 230g room temperature cream cheese
- 230g cane sugar
- 60ml freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 5 large room temperature eggs
- 2 cups fresh raspberries
- 21g flour
For Decoration:
- Fresh raspberries
- Whipped cream
- Fresh mint
Instructions:
- Preheat the oven to 180°C (350°F). Grease a 26 cm Bundt pan and set aside.
- Whisk together flour, baking powder, and salt; set aside.
- Using a hand mixer, beat butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add sugar, increase speed to medium-high, and beat until light and fluffy, about 3 minutes.
- Mix in lemon juice and lemon zest.
- On medium speed, add eggs one at a time, then reduce speed to low and gradually add the flour mixture.
- Toss raspberries with 21g flour in a medium bowl. Gently fold into the batter with a spatula.
- Bake for about 60 minutes at 180°C (350°F), or until a toothpick comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert onto the rack to cool completely.
- Serve garnished with whipped cream, fresh raspberries, and mint.
Enjoy this Luscious Lemon-Raspberry Bundt Cake, a delectable dessert that combines the bright, tangy flavors of lemon with the sweet juiciness of raspberries for a truly delightful brunch or tea-time treat.
