Raspberry Bundt Cake with Orange Juice

This Raspberry Bundt Cake with Orange Juice is a delightful, citrus-infused dessert perfect for any occasion. The combination of tangy orange juice and sweet raspberries creates a refreshing and moist cake that’s easy to make. Whether you serve it for breakfast, brunch, or as a light dessert, this cake is sure to impress.

What Is Raspberry Bundt Cake with Orange Juice?

This cake features a soft, tender crumb with a bright citrus flavor from fresh orange juice. The raspberries add a burst of sweetness and tartness, making each bite irresistible. Baked in a Bundt pan, it has a beautiful shape that can be enhanced with a dusting of powdered sugar or an orange glaze.

Why You’ll Love This Recipe

• Light and fruity – A refreshing alternative to heavier cakes.
• Easy to make – Simple ingredients and minimal prep time.
• Versatile – Perfect for breakfast, brunch, or dessert.
• Naturally sweetened – No artificial flavors, just fresh fruit goodness.

Ingredients

• 2 cups (250 g) all-purpose flour
• ¾ cup (150 g) sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 eggs
• ¾ cup (180 ml) fresh orange juice
• ½ cup (120 ml) vegetable oil
• 1 tsp vanilla extract
• 1 cup (150 g) fresh or frozen raspberries

Step-by-Step Instructions

Preparing the Batter

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk eggs, orange juice, vegetable oil, and vanilla extract until well combined.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
5. Gently fold in the raspberries, ensuring they are evenly distributed.

Baking the Cake

6. Pour the batter into the prepared Bundt pan.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Finishing Touches

9. Dust with powdered sugar or drizzle with a simple orange glaze (mix powdered sugar with a little orange juice).

Serving Suggestions

• Serve with whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of tea, coffee, or fresh orange juice for a perfect breakfast treat.
• Add a side of fresh berries for extra color and flavor.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate for longer freshness, up to 5 days.

Freezing Instructions

• Wrap the cooled cake in plastic wrap, then aluminum foil.
• Freeze for up to 3 months. Thaw at room temperature before serving.

Recipe Variations

• Lemon twist – Substitute lemon juice for orange juice for a tangier flavor.
• Gluten-free version – Use a gluten-free flour blend instead of all-purpose flour.
• Berry mix – Swap raspberries for blueberries or blackberries.

FAQs

Can I use frozen raspberries?
Yes! Use frozen raspberries straight from the freezer without thawing to prevent excess moisture.

What can I use instead of vegetable oil?
You can use melted butter or coconut oil for a different flavor.

How do I prevent raspberries from sinking?
Toss them in a little flour before folding them into the batter. This helps them stay evenly distributed.

This Raspberry Bundt Cake with Orange Juice is a simple yet elegant dessert that’s bursting with fresh flavors. Whether you enjoy it as a breakfast treat, an afternoon snack, or a festive holiday dessert, it’s sure to be a hit. Give it a try and share your experience!

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