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This raspberry almond bundt cake is a spring dream! Dotted with sweet raspberries, this golden bundt cake bakes up fluffy and soft, flavored with super-fine almond flour, lemon zest and pure almond extract. Drizzled with sweet almond glaze, fresh raspberries and lemon slices make the perfect topping!
With an effortless batter that comes together easily and bakes up into one scrumptious cake, this raspberry almond bundt cake is perfect for Mother’s Day and spring celebrations.
Raspberry Almond Bundt Cake Essentials
Super-Fine Almond Flour – Made from blanched whole almonds ground to a super-fine texture, almond flour adds almond flavor to the cake and produces a nice tender crumb. I use and recommend Bob’s Red Mill almond flour.
Unsalted Butter – Adds flavor and creams with the granulated sugar until light and fluffy.
Buttermilk – Tangy and creamy buttermilk ensures a moist, fluffy bundt cake. If you don’t have buttermilk on hand, make your own buttermilk substitute: Mix 1 cup of room temperature milk with 1 teaspoon acid (lemon juice or white vinegar). Stir, then let stand for 10 minutes before using.
Room Temperature Ingredients – Bring butter, eggs, and buttermilk to room temperature before beginning to ensure that they mix together uniformly.
Lemon Zest and Pure Almond Extract – Both add flavor to the cake and glaze, and complement the raspberries.
Aluminum-Free Baking Powder – Helps the cake rise and prevents the cake or glaze from discoloring (a must when baking with berries!).
Prepare Pan – Generously butter and flour a 10-cup bundt pan, or spray evenly with baking spray containing flour. Baking spray with flour is best for more intricate bundt pan designs.
Bake – Bake cake for 40 to 45 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. When the cake is finished baking, let cool in the pan on a wire rack for 10 minutes. Loosen the cake around the edges if necessary, then carefully invert onto rack and cool completely.
Glaze – To make the glaze, whisk together melted butter, salt, lemon zest, almond extract, powdered sugar, and milk in a small bowl until smooth. Drizzle glaze over cake and let set. Serve bundt cake topped with fresh raspberries and lemon slices.
More raspberry recipes you’ll love:
- Raspberry Lemon Layer Cake
- Raspberry Breakfast Pastries
- Raspberry Cheesecake Macarons
- Raspberry Almond Blondies
Did you try this Raspberry Bundt Cake Recipe? Let me know by leaving a comment and rating below!
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Raspberry Almond Bundt Cake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Raspberry almond bundt cake is perfect for spring! You’ll love this easy raspberry bundt cake topped with almond glaze and fresh raspberries.
Ingredients
Cake
- 1 3/4 cups flour
- 1 cup super-fine almond flour
- 3/4 tsp aluminum-free baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 Tbsp fresh lemon zest
- 1 tsp pure almond extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1 1/2 cups fresh raspberries
Glaze
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 1 tsp fresh lemon zest
- 1/8 tsp pure almond extract
- 3/4 cup powdered sugar
- 2 Tbsp milk
Topping
- fresh raspberries
- lemon slices
Instructions
- Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan or spray evenly with baking spray containing flour (baking spray is best for more intricate pan designs).
- Whisk together flour, almond flour, baking powder, baking soda, and salt in a medium bowl; reserve 1 tablespoon flour mixture to toss with raspberries.
- Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy. Beat in lemon zest and almond extract. Reduce speed to low and add eggs one at a time. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss raspberries with reserved flour mixture and gently fold into batter.
- Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- Bake for 40 to 45 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
- For the glaze, whisk together melted butter, salt, lemon zest, almond extract, powdered sugar, and milk in a small bowl. Drizzle glaze over cake and let set before serving. Serve topped with fresh raspberries and lemon slices.
Notes
Baking powder: Use an aluminum-free baking powder to prevent the cake and glaze from turning blue/discoloring.
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Can you swirl raspberry preserves into this cake instead of adding fresh raspberries?
Hi Carolyn, I haven’t tested this recipe with a swirl. The almond flour makes the cake more delicate, so I’m hesitant to recommend it (in the past when I’ve tested bundt cakes with a swirl, the most common issue is that the cake tends to stick to the pan and then break apart).
If you do want to try it, I would spoon half the batter into the pan and smooth the top/tap sharply. Then you could try adding some small dollops (about a teaspoon each) of raspberry preserves and gently swirling in with a toothpick. Add the remaining batter and smooth the top/tap sharply again. Hope that helps!
This cake is a big winner! I loved it and am making it again with cranberries… so delicious.
Didn’t have any buttermilk so used vanilla yogurt..it was perfect! Thanks Laura for another wonderful recipe.
That’s so wonderful to hear, thank you Joan! 🙂