Creamy Lemon Raspberry Bundt Cake

This lemon and raspberry Bundt cake is so soft, tart and delicious, you'll want to eat it slice after slice. This scratch cake recipe includes a lemon cake base and a delicious raspberry swirl and a delicious lemon frosting to top it off.
Raspberry Lemon Bundt Cake
This lemon and raspberry Bundt cake is so soft, tangy and delicious, you'll want to eat it slice after slice. A scratch cake recipe with a delicious raspberry swirl and lemon frosting to top it off.

Ingredients

For the raspberry puree:

• 16 oz. fresh raspberries (you can use anywhere from about 16 – 18 oz.)
• 4 tbsp sugar
• 2 tbsp lemon juice

For the cake:

• 3 cups cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup butter, room temperature (two sticks)
• 2 cups sugar
• 3 eggs
• 1 cup lemon yogurt (about 2 small containers)
• 1/4 cup whole milk
• 1 tbsp vegetable oil
• 2 tbsp lemon zest (from about two lemons)
• 4 tbsp fresh lemon juice (from about two lemons)
• 1 tsp lemon extract (can add another tsp for extra lemon flavor)
• 3/4 cup seedless raspberry puree, cooled (see instructions above)
• red gel food coloring (optional)

For the glaze:

• 3 cups confectioners sugar
• 5 tbsp lemon juice

Instructions

For the puree:

1. You’ll first want to make the puree, so it can be cooled when added to the cake batter.
2. Add all the puree ingredients for the puree to a saucepan and bring to a boil.
3. Reduce heat to medium and simmer for about 10 minutes until it cooks down and thickens just a bit. (It won't get super thick.)
4. Strain the puree through a fine mesh strainer to remove all the seeds. (This will take some patience, but it's worth it.)
5. After you’ve strained the puree, you’ll have about 3/4 cup of seedless raspberry puree. Cover and chill the puree until it is at least room temperature or slightly cooler. You can pop it in the fridge for twenty minutes or so while you work on your cake batter.

For the Cake:

1. Once your raspberry puree has chilled, or at least come to room temperature, preheat the oven to 325 degrees. Grease and flour a bundt pan very well and set aside.
2. In a mixing bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
3. In another mixing bowl, whisk together the yogurt, milk, oil, lemon juice, lemon zest, and lemon extract. Set aside.
4. In your mixing bowl, beat the butter on medium until smooth. Add sugar and beat on medium/high until fluffy. This will take several minutes.
5. Add in the eggs one at a time, beating on medium just until combined after each. Scrape down the sides of the bowl and mix again only for about 10 seconds.
6. Add a third of the flour mixture and beat on medium until just combined. Add half the liquid mixture and beat just until combined. Add another third of the flour mixture, mix until combined. Add in the last half of the liquid mixture, beat, then add in the last third of the flour mixture and beat only until combined. Scrape down the sides of the bowl and mix again only for about 10-15 seconds.
7. Now take out 2 cups of the batter and add to a small mixing bowl. Add the 3/4 cup of cooled, strained raspberry puree to the 2 cups of regular cake batter and mix together with a whisk. Add in about two small drops of gel red food coloring to brighten the color a bit.
8. Pour half of the regular cake batter (from your large mixing bowl) into the prepared bundt pan. Smooth the batter.
9. Add the raspberry batter mixture to your pan and smooth.
10. Pour in the remaining regular cake batter over the raspberry batter and smooth.
11. Use the handle of a wooden spoon to swirl the cake batter well. Go around the pan multiple times to swirl very well. (If you don't swirl the batter enough, you will have large pockets of raspberry puree and the cake will not set up or bake throughout properly.)
12. Place in the oven and bake for approximately 55-60 minutes.
13. A toothpick inserted into the cake should come out with a few moist crumbs on it.
14. Once baked, remove from the oven and cool in the pan on a wire rack for about 25 minutes before turning the cake out onto a plate.
15. Allow the cake to cool completely before adding glaze.

For the glaze:

1. Add the confectioners sugar and lemon juice to a bowl and mix well with a whisk.
2. Check the consistency. If it’s too thick, add in more lemon juice a teaspoon at at time.
3. If it’s too thin, add more confectioners sugar.

Notes

This cake is amazing warmed up for a couple seconds in the microwave.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
Nutrition
Calories: 539kcal | Carbohydrates: 95g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 356mg | Potassium: 199mg | Fiber: 3g | Sugar: 65g | Vitamin A: 490IU | Vitamin C: 16.7mg | Calcium: 73mg | Iron: 0.8mg

This recipe adapted from this site