Lemon Raspberry Bundt Cake
This made from scratch Lemon Raspberry Bundt Cake is a sweet, classic dessert choice. This tender cake has a layer of fresh raspberries running through the center and is draped with a Lemon Cream Cheese Frosting.
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice from about 1-1/2 lemons (use Meyer lemons if you can)
- 1 tablespoon lemon zest from about 2 lemons
- 1 cup nonfat plain Greek yogurt or light sour cream
- 6 ounces fresh raspberries
Lemon Cream Cheese Icing:
- 4 ounces cream cheese softened (I used reduced fat Neufchatel cream cheese)
- ¼ cup butter softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk, as needed to reach desired consistency
- 1 teaspoon fresh lemon juice, from remaining 1/2 lemon
- 1 teaspoon pure vanilla extract
For the Lemon Raspberry Bundt Cake:
Preheat oven to 350 degrees F. Coat a Bundt pan with nonstick cooking spray (Baker's Joy is best for Bundt pans) and set aside.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside.
Place butter and sugar in a medium bowl and use an electric mixer to beat until light and fluffy. Add the eggs, one at a time, being in between additions. Add vanilla extract, lemon juice and lemon zest and continue to beat for 2 to 3 minutes, or until well incorporated. Use a wooden spoon to mix in the flour mixture, in increments, alternating with the Greek yogurt, until all of both have been added. The batter will be very thick.
Spoon half of the thick batter into prepared Bundt pan and sprinkle with the raspberries. Top with remaining batter, lightly smoothing out the batter with the back of the spoon or an offset spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. If the top begins to brown more than you'd like, lightly place a sheet of foil over the top.
Let the Bundt cake cool in pan on a wire baking rack for 15 minutes before inverting the cake on to the wire rack. Allow the cake to cool completely before adding the icing.
For the Lemon Cream Cheese Icing:
Use an electric mixer to beat cream cheese together with butter in a medium bowl. Add powdered sugar and mix again until incorporated. Add 2 tablespoons milk, lemon juice, and vanilla extract and beat until creamy. Add additional milk, if needed, to reach desired consistency.
Spoon the icing over the completely cooled bundt cake and allow it to drape down the sides of the Bundt cake.
Serving: 1slice | Calories: 514kcal | Carbohydrates: 73g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 380mg | Potassium: 140mg | Fiber: 2g | Sugar: 47g | Vitamin A: 707IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg