Skip to main content

Raspberry Bundt Cake

Raspberry Bundt Cake




1 Bundt Cake


3 Hours 20 Minutes


0 0 votes



  • 3 ½ - 4 cups of all purpose flour
  • 1 cup + 2 tbsp of granulated sugar
  • Zest of 2 lemons, split in half
  • 2 ¼ tsp of dry active yeast
  • 1 cup of milk
  • 6 tbsp of cubed butter, room temperature
  • 1 large egg
  • 1 tsp of kosher salt
  • 1 cup of raspberry jam
  • 1 cup of fresh raspberries
  • Raspberry Glaze:

  • 1 cup of powdered sugar, sifted
  • 1 tbsp of whole milk
  • 2 tbsp of raspberry jam
  • ½ tsp of vanilla extract



  1. In a small saucepan heat milk over medium low heat until warm to the touch, approx 110°F. Add to the bowl of a stand mixer, along with 2 tbsp of sugar and yeast. Stir and let sit until foamy, approx. 5-7 minutes.
  2. In a small bowl combine sugar with ½ of the lemon zest and set aside.
  3. In another bowl combine flour with salt and set aside.
  4. Add the lemon sugar and egg to the yeast mixture and whisk to combine.
  5. Attach the dough hook to the stand mixer and mix at medium low speed. Add flour mixture ½ cup at a time. Turn speed up to medium and knead for 3 minutes.
  6. Add butter 1 cube at a time, until fully incorporated
  7. Beat on medium high speed for 8 minutes. The dough should be tacky and smooth. Pour out onto a lightly floured surface and knead the dough into a ball. Place in a lightly oiled bowl, cover and let rest in a warm place until doubled in size, approx. 1 hour.
  8. Pour dough onto lightly floured surface. Using a rolling pin, roll out the dough to a 20”x15” rectangle. Spread the raspberry jam on top, leaving a 1” border all around. Sprinkle the remaining lemon zest evenly over top.
  9. Starting at the longer end, roll up into a tight log and pinch the ends.
  10. Grease and flour a bundt cake form. Carefully take your log and spiral in your log to fill the form, gently press to fill any gaps. Cover and let rise in a warm place until the dough rises to just under the top of the form, approx 1 hour.
  11. Preheat the oven to 350°F.
  12. Bake for 40-50 minutes.
  13. Cover with aluminum foil for the last 20 minutes to prevent over browning.
  14. Cool on a wire rack for 15 minutes before removing from the pan.
  15. Carefully remove the cake from the pan and let it cool completely on a wire rack while you prepare your glaze.
  16. In a medium bowl, combine glaze ingredients and whisk to combine. Glaze should be the consistency of thick paint. Add more sugar or milk to get to the proper consistency if needed.
  17. Drizzle glaze onto completely cooled cake and top with fresh raspberries and lemon zest.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews