Lemon Raspberry Bundt Cake

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This lemon-raspberry Bundt cake combines lemon curd, lemon zest, and fresh raspberries in a Bundt pan for a bright springtime dessert. Lush lemon cream and more fresh berries on top make a cake that is hard to resist.

By Brenda Venable
Updated on April 11, 2024
lemon raspberry Bundt cake topped with raspberry sauce and garnished with raspberries and mint
2
Prep Time:
30 mins
Cook Time:
1 hr
Cool Time:
1 hr
Total Time:
2 hrs 30 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

Cake:

  • 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

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

  2. Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.

  3. Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating after each addition and scraping bowl as needed.

  4. Reduce speed to low. Beat in lemon zest and vanilla. Beat in 1/3 of the flour mixture alternately with 1/2 cup buttermilk. Repeat, and end with the flour mixture. Beat until combined. Add 1/2 cup lemon curd and beat until just combined.

  5. Toss raspberries with 1 to 2 tablespoons flour and gently fold into cake batter. Spoon batter into the prepared pan; and lightly tap pan on counter to remove any air pockets.

  6. Bake in the center of the preheated oven until a toothpick inserted near the center comes out clean, 1 hour to 1 hour 5 minutes. Cool completely in the pan on a wire rack, about 1 hour. If not serving immediately, the cake can be stored at room temperature, well-wrapped, for up to 3 days.

  7. To serve, prepare lemon cream. Beat cream in a bowl on high speed with an electric mixer until soft peaks form. Reduce speed to low; beat in 1/4 cup lemon curd and confectioners' sugar until combined.

  8. Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.

Nutrition Facts (per serving)

448 Calories
24g Fat
53g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 448
% Daily Value *
Total Fat 24g 31%
Saturated Fat 14g 69%
Cholesterol 120mg 40%
Sodium 195mg 8%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 8%
Total Sugars 34g
Protein 6g 13%
Vitamin C 7mg 8%
Calcium 96mg 7%
Iron 2mg 9%
Potassium 149mg 3%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.