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Lemon Raspberry Bundt Cake

A pound cake batter is infused with lemon zest, lemon juice and fresh raspberries and is baked in a bundt pan. Drizzled with a sweet lemon glaze it makes a perfect dessert or brunch cake. 

Servings 10 servings

Ingredients

Cake

  • 1 ½ cups granulated sugar
  • 2 lemons, zested
  • 1 cup butter (2 sticks), softened to room temperature
  • 4 eggs, at room temperature
  • ¼ cup freshly squeezed lemon juice (juice the zested lemons)
  • 3 cups all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 2 heaping cups fresh or frozen raspberries tossed in 2 tablespoons flour
  • More raspberries for garnish

Lemon Glaze

  • 1 cup icing sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350 F degrees. Prepare a bundt pan by greasing the bottom, sides and the tube.
  2. In a small bowl stir together the sugar and lemon zest to infuse the sugar with lemon flavour.

  3. In a large mixing bowl with an electric mixer on medium speed, beat together butter and lemon-infused sugar until creamy. Add eggs one at a time beating in between each addition, until fluffy. Beat in ¼ cup lemon juice.

  4. Into a medium bowl sift flour, baking powder, baking soda and salt. With the mixer on low speed, gradually mix in the flour mixture and buttermilk, alternately in batches, beginning and ending with flour until combined. Do not over mix. Batter will be thick.

  5. In a medium bowl gently toss the raspberries in 2 tablespoons of flour to coat them. Add the raspberries to the batter and with a spatula, gently fold them in, taking care not to squish them.

  6. Evenly spoon the batter into the prepared bundt pan and smooth the top. Bake until golden and a wooden toothpick or skewer inserted comes out clean, about 50 - 60 minutes. Leave in pan and let cool slightly for 15 - 20 minutes before turning the cake out of the pan onto a serving platter. Let cool for 1 hour.

  7. Meanwhile, mix the icing sugar and 1 tablespoon of lemon juice in a small bowl until smooth. If necessary add up to 1 more tablespoon lemon juice to achieve the desired consistency. Drizzle icing over the top of the cake allowing some to dribble down the sides. Garnish the cake with fresh raspberries.