Lemon Raspberry Bundt Cake – Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!
I am loving the flavour combination of lemon and raspberries lately. It makes for such a flavourful and summery dessert, and today I bring you another one for you to enjoy – my Lemon Raspberry Bundt Cake!
Today’s recipe is an incredibly moist and fluffy bundt cake that is infused with lemon, and stuffed with juicy, fresh raspberries. For the topping, I used a deliciously sweet lemon cream cheese glaze. It pairs perfectly with this cake – you’re gonna love it!
- 3 cups cake flour* 300g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 1 and 1/2 cups caster/granulated sugar 300g
- 1 cup unsalted butter 226g, melted
- 1 cup Greek-style yogurt 240g
- 2 teaspoons lemon extract**
- 1 cup fresh raspberries 125g
- Zest of 1 lemon
- 2 cups icing/powdered sugar 250g
- 1/2 cup cream cheese 115g, softened
- 1 teaspoon lemon extract
- 2 tablespoons milk
- Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined. Fold in the dry ingredients. Gently fold in the raspberries, and lemon zest. It's fine if the raspberries start to break up.
- Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
Whisk together the icing sugar, cream cheese, lemon extract, and milk. Add more icing sugar if too runny, or more milk if too thick. The icing should be fairly thick, but pourable. Spoon or drizzle over the cooled cake, and serve.
*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
**Don't use lemon juice in place of lemon extract because it's not strong enough, and the acidity can alter the overall results.
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.