Lemon Raspberry Bundt Cake
Hard French Dessert

Lemon Raspberry Bundt Cake

Total Time
1h 38m
28m prep · 70m cook
Servings
4 people
Rating
Difficulty
Hard
31 views

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.

Ingredients

  • 0.33 cups almond flour
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoons salt
  • 1 cup unsalted butter
  • 1.5 cups white sugar
  • 3 large eggs
  • 1 lemon , zested
  • 1 teaspoon vanilla extract
  • 1 cuplow-fat low-fat
  • 0.5 cups lemon curd
  • 2 cups raspberries

Instructions

  1. 1

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

  2. 2

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

  3. 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. 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. 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. 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. 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. 8

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

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Nutrition Facts

Per serving

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