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lemon raspberry swirl bundt cake

#BundtaMonth: Lemon Raspberry Swirl Bundt Cake

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dessert



  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 ½ teaspoons Himalayan pink salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup buttermilk
  • ½ cup lemon juice freshly squeezed from 2-3 lemons
  • Zest of 2 lemons
  • 1 cup 16 Tablespoons unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • ¼ teaspoon pure lemon extract
  • ½ cup + 2 Tablespoons raspberry preserves


  • 4 ounces organic cream cheese softened
  • 2 Tablespoons unsalted butter softened
  • Zest of 1 lemon
  • cup confectioners’ sugar
  • 2 Tablespoons raspberry preserves
  • 2 Tablespoons lemon juice freshly squeezed
  • 1 to 2 Tablespoons whole milk



  • Preheat oven to 350 degrees Fahrenheit. Prepare you Bundt pan with a thorough coating of baking spray or grease with butter and sprinkle a Tablespoon or two of additional flour, turning the pan to coat evenly and dumping out the extra. Set aside.
  • In a large mixing bowl, whisk together the flours, salt, baking powder, and baking soda. Set aside.
  • In a large measuring cup, measure out the buttermilk and add to it the lemon juice and zest. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes, then cream in the sugar, beating until light and fluffy, maybe 4 minutes or so.
  • Beat in the eggs one at a time, scraping the sides of the bowl between each addition.
  • Add the lemon extract.
  • With the mixer on low, alternate adding the dry ingredients and the buttermilk, starting and ending with the buttermilk.
  • Spread half the batter in prepared pan.
  • Glop the preserves over the batter in the pan, and then spread the remaining batter over that.
  • Bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove to a wire rack to cool for 15 minutes, then place the wire rack on the top of the pan and invert, releasing the cake onto the rack to finish cooling before serving.


  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and lemon zest.
  • Add the confectioners' sugar, preserves, and lemon juice.
  • Thin to the consistency you desire by beating in 1-2 Tablespoons of whole mlik, adding 1 Tablespoon at a time so you don't accidentally thin it out too much.
  • Spread or drizzle over the top of your cooled cake (depending on the consistency).


I still seem to be a bit inept at making a pretty drizzle, always making it too thick or too thin. I guess what I'm trying to say is that if you don't get your consistency just right for the glaze, it's not the end of the world.