With a sweet-tart glaze and a lightly sweetened crumb, this Lemon Raspberry Bundt Cake is perfect for everyday special moments.
When Will was a baby, he fell in love with lemons. While we didn’t encourage him to eat them, whenever he’d spy a lemon wedge, he’d immediately ask for it. Often we said no, but sometimes … we said yes. Now that he’s 8-years-old, I don’t have to hide the lemons from him anymore. But he does still love the tartness of lemony foods.
That’s exactly what I was thinking about while creating this Lemon Raspberry Bundt Cake. The tart lemon juice in the glaze gives this cake an all-over sweet-tartness. The raspberries, with their natural sweet-tartness, dot the lemon scented cake. It’s not too sweet — but the combination of great flavor and a moist crumb make this a favorite.
Especially for Will.
When was the last time you surprised your family with a tasty cake? Earlier this week, I surprised the kids with slices of this cake after dinner. We rarely have dessert, so this was a special treat. The way their eyes lit up when they realized there was dessert to be had was simply priceless. It was just such a nice way to celebrate the everyday with them.
Have you celebrated the everyday lately?
Lemon Raspberry Bundt Cake
- 1/2 cup unsalted butter, softened (plus additional for greasing the pan)
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour (plus additional for flouring the pan)
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- zest of 1 lemon
- 1 cup frozen raspberries
- 1/2 cup milk
- 1/2 cup powdered sugar
- 2-3 tsp fresh lemon juice
- Preheat your oven to 350 degrees. Grease a bundt cake pan with butter, and dust with flour all over.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light and fluffy -- about 2-3 minutes. Add the eggs and vanilla and beat well to combine.
- In a large bowl, sift together the flour, baking powder and salt. Add a little at a time to the mixer while the mixer is running on its lowest speed. Add the lemon zest and raspberries and mix briefly until combined.
- Add the milk. Allow the stand mixer to run on its lowest speed until combined.
- Pour the batter into the prepared pan. Bake for 40-50 minutes, until a knife inserted into the cake comes out cleanly. Let cool, and then loosen the cake from the sides of the pan. Turnout onto a serving plate.
- In a small mixing bowl, stir together the powdered sugar and lemon juice until well-combined. Drizzle over the cake all over.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: Dessert, Fruit, Recipes
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.