A twist on an old favourite, this gluten free Raspberry Lemon Drizzle Bundt Cake is super-moist, zingy and delicious. Perfect for birthdays and celebrations.
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Raspberry Lemon Drizzle Bundt Cake – A gluten free recipe revisited
This is my gluten free Raspberry Lemon Drizzle Bundt Cake. It’s been on the blog since 2016, but I’ve updated the post to include a printable recipe card. It may be a few years old now, but I remain proud of this recipe and am glad to reshare in the hope that it will reach more people.
It’s a twist on the old favourite ‘lemon drizzle’… with added raspberry in the sponge and the drizzle. This Bundt cake is zingy but sweet, fruity and very moist. It offers a slight crispness from the extra drizzled tangy icing and a contrasting tart softness from the berry decoration. It’s super-delicious and makes a wonderful change from chocolate.
Raspberry Lemon Drizzle Bundt Cake Inspired by The Great British Bake Off
Originally inspired by an episode of the Great British Bake Off, this gluten free Raspberry & Lemon Drizzle Bundt Cake was my attempt at one of the weekly ‘Signature Bake’ tasks required of GBBO bakers. For anyone who hasn’t seen the Great British Bake Off, it may be helpful at this point to explain the show and its format.
The show has become a bit of an institution on British TV. Each year, 12 apron-clad bakers battle it out with whisks and baking tins to become one of the weekly ‘Star Bakers’ and ultimately, the overall champion. They showcase baking skills, with everything from cakes, biscuits and desserts to breads, pastries and high-end patisserie. In amongst the joy, tears and tantrums, their sweet and savoury creations flaunt some amazing talent. From meringue to macaron, crème pâtissière to ganache, ice cream to mousse and lots of chocolate and sugar work, it’s both entertaining and inspiring.
It’s always fun to watch the adventure unfold… Getting to know the contestants… Soaking up the tips and tricks… Wincing at the disasters and celebrating the success.
What is a Bundt Cake?
Bundt cakes are becoming increasingly trendy with bakers in the UK, although have been popular in America for much longer. The Bundt tins used to make them are specially designed with a hole in the middle. The shape helps the cake to bake evenly, but also frequently offers an intricate moulded design which gives a serious ‘wow’ factor for minimum effort.
Because Bundt cakes are so pretty, they are fantastic for celebrations and parties. The shaped tin does all the work and with an additional drizzle of chocolate, ganache or icing, a few sprinkles or a little fresh fruit, they look like you have spent hours slaving in the kitchen.
The best-known company for Bundt tins is Nordic Ware. Although not cheap, their tins are exceptionally good quality and come in some amazing designs. The one used here is pretty simple and can be found on Amazon.
The freeze-dried raspberries in Raspberry Lemon Drizzle Bundt Cake
This recipe for Raspberry Lemon Drizzle Bundt Cake uses freeze-dried raspberries in the sponge and drizzle. Freeze dried fruit is one of my favourite baking ingredients. Why? Because the freeze-drying process locks in the flavour and nutrients and leaves you with all the fruitiness in a form that can be added to bakes without large amounts of moisture. Freeze-dried raspberries add a massive zing and vibrant colour that is far more difficult to achieve with fresh fruit.
Actually, this isn’t the first time the Raspberry-Lemon Drizzle combination has been used at Gluten Free Alchemist. A previous recipe for Lemon Raspberry Loaf Drizzle Cake that was made for a colleague’s leaving do, went down a storm. To mark her departure from the office, a ‘pink tea’ was held to raise money for Breast Cancer Care and the beautiful pink cake seemed perfect for the event.
In addition to Raspberry & Lemon Drizzle Bundt Cake, there are lots of recipes on Gluten Free Alchemist using freeze-dried fruit. From Blackcurrant Flower Biscuits and pink strawberry cookies, to rhubarb upside down cake and raspberry macaron. It’s even been used to flavour and colour cherry marzipan for a Cherry-Chocolate Battenberg Cake, to make seasonal cherry-almond pastry, cooked with Quinoa and layered into pretty Instant Porridge Pots.
Where can I buy freeze-dried raspberries?
Although you can buy freeze-dried raspberries and strawberries in some supermarkets (in the baking aisle), they are usually in tiny pots and over-priced. When baking, the amount used is often more than the pots contain. Or, there is a need for a greater range of fruits.
The best place to source freeze-dried fruit powders is therefore on-line. Not only are they cheaper, but the sheer variety available is mind-boggling. My absolute go-to store for freeze-dried fruit and veg is Healthy Supplies.
How to prepare a Bundt tin for baking a gluten free Lemon Drizzle Bundt Cake
When making Bundt Cakes, it is critical that the tin is prepared properly for baking. Not doing so will make it really difficult to remove the cake after baking and is likely to result in the sponge breaking.
To prepare a Bundt tin, lightly brush or rub the entire internal surface with oil. That includes all the nooks and crannies of the more intricate tins. Use either a pastry brush or a piece of absorbent kitchen towel soaked with oil. Once oiled, the oil is then top-coated with flour. For gluten free bakes, use corn flour (aka corn starch) (or if making a Chocolate Bundt Cake, a mix of corn flour/starch and cocoa). It is easiest to add the flour to the tin and then tilt, shake and tip until covered. Once done, turn the tin upside-down over a sink and tap the bottom gently to remove any excess.
After the cake is baked and removed from the tin, it is likely that there will be some flour-residue stuck to the surface of the cake. To remove, gently brush with a clean, dry pastry brush.
Ready to make Raspberry Lemon Drizzle Bundt Cake?
Hopefully you’ll love this gluten free Raspberry Lemon Drizzle Bundt Cake. It’s been made for lots of birthdays and tea times at GFHQ. If you do make it, feel free to let me know how you got on. Whether by a comment below or a tag on social media, knowing that people are making and enjoying my recipes makes my day.
We also have a recipe for the ULTIMATE Gluten Free Lemon Drizzle Cake (loaf cake), which is to die for if you are looking for something simpler.
For lots more inspiration, you can also check out the beautiful gluten free Recipe Index.
Raspberry & Lemon Drizzle Bundt Cake
- Small saucepan
Preparing the Bundt Tin
- sunflower oil to coat the Bundt pan
- 1½ tbsp corn flour (aka cornstarch)
- 200 g plain gluten free flour blend I used GFA blend A – see NOTES
- 120 g ground almonds
- 50 g fine ground polenta
- 1 tsp xanthan gum
- 2 tsp GF baking powder
- ¼ tsp fine sea salt
- 15 g freeze dried raspberry powder
- 250 g unsalted butter softened
- 300 g golden caster sugar
- 4 large eggs UK large size – at room temperature
- 1 tsp vanilla extract
- red food colouring optional
- 1 lemon finely grated zest AND juice
Drizzle Syrup & Icing
- 1 large lemon sieved juice + a little extra if needed to loosen
- 1½ tbsp water
- 10 g freeze dried raspberry powder
- 180 g icing sugar sifted
- fresh raspberries
- white chocolate grated
- dark chocolate curls
- edible glitter
Prepare a large Bundt tin
- Lightly and completely coat the inside of the tin with oil. The easiest way to do this is either brushing with a pastry brush of rubbing with a piece of oil-soaked absorbent kitchen paper. Be sure to get into all the nooks and crannies of the Bundt pan.
- Top-coat the oil with corn flour/starch (put a spoon of corn flour into the tin and tilt, shake and tip until covered).
- Tip out the excess flour by turning over and lightly tapping the bottom.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh and mix together the flour, almonds, polenta, xanthan gum, baking powder, salt and freeze dried raspberry powder. Ensure the mix is well blended and all lumps are broken down. Set aside.
- Cream together the butter and sugar in a large mixing bowl using an electric whisk, until pale and fluffy.
- Lightly beat the eggs together in a small bowl using a fork, before adding a little at a time to the butter-sugar mixture, whisking until smooth.
- Add the vanilla and food colouring (if using) and beat again.
- Lastly add the flour mix, lemon juice and lemon zest and fold through quickly and lightly using a large spoon or spatula, until the mix is just evenly blended. Be careful not to over-mix.
- Pour the batter into the bundt tin (about two-thirds to three-quarters full) and smooth the top using the back of a spoon.
- Bake for approximately 35 to 40 minutes until a skewer inserted comes out clean and the top springs back to the touch.
- While the cake is baking, make the Drizzle Syrup : Place the lemon juice, water, raspberry powder and 100g of the icing sugar into a small saucepan.
- Heat gently, stirring until the sugar has dissolved and the mixture becomes a thin syrup. If it seems too thick, just add a drop more water or lemon juice.
Removing the cake from the tin and syrupping
- Once baked, remove the cake from the oven and leave to cool slightly in the tin for about 10 minutes before turning out onto a wire rack to cool. If the sponge doesn't come out of the tin easily, turn upside-down and tap on the base with a rolling pin. If it still doesn't come out, gently ease a small silicone spatula around the edges and carefully down the sides (not forgetting the centre post), turn back over and tap all round using a rolling pin.
- If the sponge has any residual patches of corn flour/starch on the surface, carefully remove with a clean , dry pastry brush.
- Once the sponge is tipped out and while still warm, use a skewer to poke lots of holes across the top of the bundt, making sure you go down to a good depth to enable the syrup to penetrate deeply.
- Gently and carefully pour or syringe about TWO-THIRDS of the drizzle syrup into the holes.
- Take the remaining syrup and add a further 80g icing sugar to the pan.
- Stir through over a gentle heat to dissolve and blend. You may wish to add a little more lemon juice/water at this time if the mix seems too thick.
- Remove from the heat.
- As the icing cools, it will quickly thicken, so ensure that you drizzle it over the sponge whilst it is still liquid enough to do so.
- Decorate with fresh raspberries, chocolate and sprinkles whilst the icing is still wet enough to stick.
- Eat ‘neat’ or serve with cream.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist