Here’s your Easter Lemon Raspberry Bundt Cake—a bright, moist, and tangy-sweet dessert with a luscious lemon glaze and festive pastel sprinkles! Perfect for spring celebrations. 🌸🐇
🍋 Easter Lemon Raspberry Bundt Cake with Lemon Glaze 🎀
Prep Time: 20 mins | Cook Time: 45-55 mins | Total Time: ~1.5 hrs (plus cooling)
Makes: 1 stunning 10-cup Bundt cake
Ingredients:
For the Cake:
- 3 cups all-purpose flour (360g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened (226g)
- 1 ¾ cups granulated sugar (350g)
- 4 large eggs, room temperature
- 1 tbsp lemon zest (from ~2 lemons)
- ¼ cup lemon juice (60ml)
- 1 tsp vanilla extract
- 1 cup buttermilk (240ml) or 1 cup milk + 1 tbsp lemon juice
- 1 ½ cups fresh raspberries (tossed in 1 tbsp flour to prevent sinking)
For the Lemon Glaze:
- 1 ½ cups powdered sugar (180g)
- 2-3 tbsp lemon juice (adjust for thickness)
- 1 tsp lemon zest
- Pastel sprinkles (for decorating)
Instructions:
1️⃣ Prep:
- Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and flour (or use baking spray).
2️⃣ Make the batter:
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugar until light/fluffy (~3 mins). Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
- Alternate adding the dry ingredients and buttermilk (3 additions of flour, 2 of milk), mixing until just combined.
- Gently fold in flour-tossed raspberries (some will break—this adds swirls!).
3️⃣ Bake:
- Pour batter into the pan and bake 45-55 mins until a skewer comes out clean.
- Cool in pan for 15 mins, then invert onto a wire rack to cool completely.
4️⃣ Glaze & decorate:
- Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.
- Immediately add pastel sprinkles before the glaze sets.
🌟 Pro Tips:
- No sticking: Ensure every crevice of the Bundt pan is greased!
- Raspberry hack: Frozen raspberries work too—don’t thaw (reduce bake time by 5 mins).
- Extra tangy? Add ¼ tsp citric acid to the glaze.
Serving Ideas:
🍓 Garnish with fresh raspberries and edible flowers.
☕ Pair with Earl Grey tea or prosecco for brunch!
This cake is a showstopper—bright, moist, and bursting with spring flavors! Happy Easter! 🐣💛
P.S. Want a blueberry or poppyseed variation? Just ask! 😊
