Description
Bright raspberry lemonade cake is a tender lemon Bundt cake with a tart raspberry swirl and lemonade glaze for a fresh, fruity dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Raspberry Swirl
- 1 1/2 cups raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Lemonade Glaze
- 1 1/2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon milk (optional)
- Pinch of salt
Instructions
- Heat oven to 350°F. Grease and flour a 10-cup Bundt pan.
- Cook raspberries with sugar and lemon juice; thicken with cornstarch slurry; cool.
- Whisk dry ingredients.
- Beat butter and sugar; add eggs; mix in zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and buttermilk.
- Layer batter with raspberry swirl and gently swirl.
- Bake 45–55 minutes; cool, invert, and cool completely.
- Drizzle with lemonade glaze.
Notes
- Pan option: Use two 9-inch round pans; bake 25–30 minutes.
- Make-ahead: Bake 1 day ahead; glaze before serving.
- Tools: Bundt pan, mixer, small saucepan.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American