Celebrate the festive season with our delightful Lemon Raspberry Bundt Cake, a perfect balance of sweet and tangy flavors that will brighten your holiday gatherings. This moist cake, drizzled with a zesty glaze, is sure to become a favorite on your dessert table!
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
- 1 cup fresh raspberries
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease a bundt cake pan with butter or non-stick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, creating a wonderful base for your cake.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Incorporate Lemon Flavors: Mix in the lemon zest and fresh lemon juice until fully combined, infusing the cake with a refreshing citrus flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.
- Fold in Raspberries: Gently fold in the fresh raspberries, ensuring they’re evenly distributed throughout the batter for bursts of flavor.
- Pour and Bake: Pour the batter into the prepared bundt cake pan, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: Once the cake has cooled, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Glaze and Serve: Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 10 minutes
Servings: 12-16
Enjoy this luscious Lemon Raspberry Bundt Cake as a festive treat that adds a delightful touch to your holiday celebrations!
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Christmas Lemon Raspberry Bundt Cake 🍋🍰✨
Celebrate the festive season with our delightful Lemon Raspberry Bundt Cake, a perfect balance of sweet and tangy flavors that will brighten your holiday gatherings. This moist cake, drizzled with a zesty glaze, is sure to become a favorite on your dessert table!
Ingredients
-
- 2 ½ cups all-purpose flour
-
- 2 teaspoons baking powder
-
- ½ teaspoon baking soda
-
- ½ teaspoon salt
-
- 1 cup unsalted butter, softened
-
- 1 ½ cups granulated sugar
-
- 3 large eggs
-
- 1 tablespoon lemon zest
-
- ¼ cup fresh lemon juice
-
- ½ cup sour cream
-
- 1 cup fresh raspberries
For the Glaze:
-
- 1 cup powdered sugar
-
- 2–3 tablespoons fresh lemon juice
Instructions
-
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease a bundt cake pan with butter or non-stick cooking spray.
-
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
-
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, creating a wonderful base for your cake.
-
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
-
- Incorporate Lemon Flavors: Mix in the lemon zest and fresh lemon juice until fully combined, infusing the cake with a refreshing citrus flavor.
-
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.
-
- Fold in Raspberries: Gently fold in the fresh raspberries, ensuring they’re evenly distributed throughout the batter for bursts of flavor.
-
- Pour and Bake: Pour the batter into the prepared bundt cake pan, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
-
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
-
- Prepare the Glaze: Once the cake has cooled, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
-
- Glaze and Serve: Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 10 minutes
Servings: 12-16
Notes
Enjoy this luscious Lemon Raspberry Bundt Cake as a festive treat that adds a delightful touch to your holiday celebrations!