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Perfect Copycat Nothing Bundt Cake Lemon Raspberry Recipe for Mother’s Day Treats

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A moist and tangy lemon raspberry bundt cake with cream cheese frosting, perfect for Mother’s Day or any spring celebration. This recipe balances tart raspberries and zesty lemon with a smooth, light frosting.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g), sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar (350 g)
  • ¾ cup unsalted butter (170 g), softened
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh lemon zest
  • ¼ cup fresh lemon juice (60 ml)
  • ¾ cup sour cream (180 g)
  • ½ cup buttermilk (120 ml) (or substitute with ½ cup milk + 1 tsp vinegar)
  • 1 cup frozen raspberries (150 g)
  • 8 oz cream cheese (225 g), softened
  • ½ cup unsalted butter (115 g), softened
  • 3 cups powdered sugar (360 g), sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or baking spray, then dust with flour and tap out excess.
  2. Sift together flour, baking powder, baking soda, and salt in a bowl.
  3. In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
  5. Reduce mixer speed to low and alternate adding the dry ingredients and the buttermilk with sour cream, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in frozen raspberries with a rubber spatula, being careful not to break them up.
  7. Pour the batter evenly into the prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if browning too quickly.
  9. Remove cake from oven and let cool in the pan for 15 minutes. Invert onto a cooling rack and cool completely before frosting.
  10. For the frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar, then mix in vanilla and lemon juice. Beat on high speed for about 2 minutes until light and fluffy.
  11. Spread or pipe the frosting evenly over the cooled cake. Garnish with fresh lemon zest or raspberries if desired.

Notes

Use frozen raspberries to avoid sogginess and color bleeding. Fold berries gently to keep fruit bursts intact. Measure flour by spooning lightly and leveling with a knife. Let cake cool completely before frosting to prevent melting. Frosting can be chilled if too soft. Cake flavors improve after resting overnight. For gluten-free, use a one-to-one gluten-free flour blend. Dairy-free options include coconut yogurt and dairy-free cream cheese and butter substitutes.

Nutrition

Keywords: lemon raspberry bundt cake, copycat bundt cake, Mother's Day dessert, cream cheese frosting, lemon cake, raspberry cake, easy bundt cake recipe

Find it online: https://twinkletaste.com/perfect-copycat-nothing-bundt-cake-lemon-raspberry-recipe-for-mothers-day-treats/