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?
- 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.