Enjoy a burst of refreshing flavors with this delightful Lemon Raspberry Bundt Cake, perfect for summer gatherings and dessert lovers.
Gather flour, sugar, butter, eggs, lemon zest, lemon juice, fresh raspberries, baking powder, baking soda, vanilla extract, and salt.
Grease and flour your bundt pan thoroughly to ensure the cake releases easily after baking.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, then incorporate lemon zest, lemon juice, and vanilla extract.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
Gently fold fresh raspberries into the batter for bursts of tartness and color.
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.