Lemon Raspberry Bundt Cake Recipe

Cook Time: 60 minutes

Ingredients

• 1/3 cup almond flour
• 2 1/2 cups all-purpose flour, plus more to toss with berries
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature, cut into chunks
• 1 1/2 cups white sugar
• 3 large eggs, at room temperature
• 1 lemon, zested
• 1 teaspoon vanilla extract
• 1 cup low-fat buttermilk, at room temperature
• 1/2 cup prepared lemon curd
• 2 cups fresh raspberries

Lemon Cream

• 1/2 cup heavy cream
• 1/4 cup prepared lemon curd
• 1 tablespoon sifted confectioners sugar
• 1/4 cup raspberries, or as needed for garnish (optional)
• 1 tablespoon chopped fresh mint leaves, or as needed for garnish (optional)
• 2 tablespoons slivered almonds, or as needed for garnish (optional)

Directions

Step 1: Preheat the oven to 350F (175C). Grease and flour a 12-cup Bundt pan.

Step 2: In a bowl, stir together almond flour, all-purpose flour, baking powder, and salt.

Step 3: In the bowl of a stand mixer, combine butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes.

Step 4: Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Step 5: Reduce the mixer speed to low and beat in the lemon zest and vanilla extract.

Step 6: Gradually add 1/3 of the flour mixture, alternating with 1/2 cup buttermilk. Repeat the process, ending with the flour mixture. Beat until fully combined.

Step 7: Add the lemon curd and beat until just combined.

Step 8: Gently toss the raspberries with 1 to 2 tablespoons of flour. Fold them carefully into the batter.

Step 9: Spoon the batter into the prepared Bundt pan. Lightly tap the pan on the counter to release any air pockets.

Step 10: Bake in the center of the preheated oven for 1 hour to 1 hour 5 minutes, or until a toothpick inserted near the center comes out clean.

Step 11: Let the cake cool completely in the pan on a wire rack for about 1 hour. If not serving immediately, wrap the cake and store at room temperature for up to 3 days.

To Serve

Step 12: To prepare the lemon cream, beat the heavy cream in a bowl with an electric mixer on high speed until soft peaks form.

Step 13: Reduce the mixer speed to low, then add 1/4 cup lemon curd and sifted confectioners sugar. Mix until fully combined.

Step 14: Spoon dollops of lemon cream onto the top of the cooled cake.

Step 15: Garnish with fresh raspberries, chopped mint leaves, and slivered almonds, if desired.

Nutrition Facts (per serving)

• Calories: 448
• Total Fat: 24g (31% Daily Value)
• Saturated Fat: 14g (69% Daily Value)
• Cholesterol: 120mg (40% Daily Value)
• Sodium: 195mg (8% Daily Value)
• Total Carbohydrate: 53g (19% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 34g
• Protein: 6g (13% Daily Value)
• Vitamin C: 7mg (8% Daily Value)
• Calcium: 96mg (7% Daily Value)
• Iron: 2mg (9% Daily Value)
• Potassium: 149mg (3% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

This Lemon Raspberry Bundt Cake, a delightful springtime dessert, combines the tangy zest of lemons with the sweet burst of fresh raspberries. Its moist, slightly dense texture comes from a blend of all-purpose and almond flours, creating a tender crumb that pairs beautifully with a creamy lemon topping. With its light, bright flavor, its a perfect treat for any occasion.

History and Origins

The Bundt cake, a circular cake baked in a specific ring-shaped pan, has a long and somewhat mysterious history. While similar cakes date back to ancient times, the Bundt cake as we know it today became popular in America in the mid-20th century. The iconic Bundt pan was inspired by traditional European kugelhopf molds, with early versions originating in countries like Austria and Germany. However, it was the success of the 1966 Pillsbury Bake-Off that propelled the Bundt cake to fame. In this competition, a woman from Minnesota submitted a recipe for a Bundt cake, and its widespread popularity led to the mass production of Bundt pans. Since then, the cake has evolved, with various flavor combinations like lemon and raspberry gaining a special place in modern kitchens.

Regional Variations

Although Bundt cakes are loved across the U.S., regional twists make each version unique. For example, lemon Bundt cakes are especially popular in the southern states, where citrus fruits are abundant. The addition of raspberries in this recipe brings a tart, refreshing contrast to the lemons brightness, a flavor combination that pairs well with both spring and summer seasons. Some variations may include other fruits like blueberries or strawberries, but the lemon-raspberry combo is particularly favored for its balance of sweetness and acidity.

Differences from Similar Dishes

This Lemon Raspberry Bundt Cake stands apart from similar cakes like lemon pound cake or raspberry coffee cake in several ways. First, the Bundt cake's ring shape allows for a greater surface area, which means more of that delicious lemon cream topping can be enjoyed with each slice. The almond flour used in the batter gives the cake a more tender crumb, unlike traditional pound cakes, which are denser. Additionally, the inclusion of both lemon zest and lemon curd adds layers of lemon flavor, giving it a richness thats absent in other simple lemon cakes. Unlike other fruit-based cakes, the raspberries in this Bundt are folded into the batter rather than simply used as a topping or filling, resulting in a burst of berry flavor in every bite.

Where It's Typically Served

The Lemon Raspberry Bundt Cake is versatile and can be served at a variety of occasions. It's commonly enjoyed as a dessert for spring and summer gatherings, from family picnics to elegant tea parties. Its refreshing flavor profile makes it a popular choice for holiday celebrations, especially Easter and Mothers Day, when bright, fruity desserts are in demand. Additionally, its gorgeous appearance, with the Bundt pans signature shape and topped with a creamy lemon glaze, makes it a showstopper for birthday parties and casual gatherings alike.

Interesting Facts

• The Bundt cake pan became so popular after the 1966 Pillsbury Bake-Off that it was the bestselling cake pan in the U.S. for decades.
• Raspberries, while native to Europe, are now grown in many parts of the world and are celebrated for their high vitamin C content, making them an excellent addition to this cake for both flavor and nutrition.
• Lemon curd, an essential ingredient in this recipe, was originally a British creation, often served as a spread for tea-time scones. Over time, it found its way into desserts like this Bundt cake, where its rich, tart flavor is highly prized.
• Adding almond flour to a Bundt cake batter not only contributes to its tenderness but also imparts a subtle nutty flavor that enhances the overall taste of the cake.

FAQ about Lemon Raspberry Bundt Cake Recipe

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