This Lemon Raspberry Bundt Cake is a bright, beautiful dessert that’s bursting with fresh lemon flavor and juicy raspberries in every bite. The cake is soft, buttery, and moist, with a delicate crumb and a refreshing citrus zing. A simple lemon glaze adds the perfect finishing touch, making this cake ideal for spring and summer!
This Raspberry Lemon Bundt Cake is a beautiful, bakery-style dessert that’s bursting with fresh citrus and berry flavor. The soft, moist cake is infused with fresh lemon zest and dotted with juicy raspberries, creating the perfect balance of sweet and tart. Topped with a simple lemon glaze, this Bundt cake is easy to make and always impresses. Whether you’re baking for a spring brunch, summer gathering, or just because, this cake is a showstopper!
For more cakes try my apple cider bundt cake , easy strawberry crumb cake or almond and raspberry cake.
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Why You’ll Love This Recipe
- Delicious Flavor Combination: The bright, zesty lemon perfectly complements the sweet and slightly tart raspberries.
- Tender and Moist Cake: This recipe yields a wonderfully moist and tender Bundt cake that stays delicious for days.
- Customizable Glaze: You can opt for a simple powdered sugar glaze, a tart lemon glaze, or even a raspberry glaze to enhance the flavors.
- Versatile for Any Occasion: From casual gatherings to special occasions, a Bundt cake always makes a statement
Ingredient Notes
For the Cake:
- All-purpose flour – Gives the cake structure. Spoon and level for accuracy.
- Baking powder & baking soda – Helps the cake rise and stay tender.
- Salt – Balances the sweetness and enhances flavor.
- Unsalted Butter – Use unsalted, softened butter for richness and moisture.
- Granulated sugar – Sweetens the cake and helps with texture.
- Large Eggs – Provide structure and moisture. Use room temperature eggs.
- Sour cream or Greek yogurt – Adds moisture and a slight tang.
- Fresh lemon zest and juice – Brightens the flavor naturally.
- Pure Vanilla extract – Rounds out the flavor profile.
- Fresh raspberries – Lightly tossed in flour to prevent sinking.
- Lemon extract (Optional) – Adds a wonderful extra citrus kick to the cake.
For the Glaze:
- Confectioner’s or Powdered sugar – For a smooth, pourable glaze.
- Fresh lemon juice – Adds citrusy tang and ties in the lemon flavor.
Step-by-Step Instructions
Here is how to make this lemon raspberry bundt cake recipe. You can use a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer.
Prep the Oven and Pan: Preheat oven to 350°F (175°C). Generously grease and flour a 12 cup Bundt cake pan thoroughly. You can also use a baking spray to prep the bundt pan.
Step 1. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2. Make lemon sugar: In a large mixing bowl, combine the white sugar and lemon zest. Rub the mixture between your fingers or use a fork to thoroughly combine. This helps release the natural oils from the lemon zest, infusing the sugar with bright, citrusy flavor.
Step 3. Cream Butter and Sugar: In the same bowl, cream the butter and lemon-sugar mixture together until light and fluffy (2–3 minutes).
Step 4. Add Eggs and extracts: With the mixer on high speed beat in eggs one at a time, then mix in vanilla, lemon extract, and fresh lemon juice.
Step 5. Add Sour Cream and Dry Ingredients: With the mixer on medium speed stir in the sour cream, then gradually add the dry ingredients. Mix just until combined.
Step 6. Fold in Raspberries: Coat the raspberries in 1-2 tablespoons of flour. Gently fold in the flour-coated raspberries to the cake batter, being careful not to break them up.
Step 7. Bake: Pour the cake batter into the prepared Bundt pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
Step 8. Cool: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Step 9. Make the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Tips & Tricks
- Grease and Flour Your Bundt Pan Thoroughly: This is crucial for preventing the cake from sticking. Use shortening or cooking spray with flour, ensuring every nook and cranny is coated. Alternatively, use a baking spray specifically designed for greasing cake pans.
- Don’t Overmix the Batter: Overmixing develops the gluten, leading to a tougher cake. Mix just until the wet and dry ingredients are combined.
- Bake Until a Skewer Comes Out Clean: The baking time can vary depending on your oven and Bundt pan. Bake until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs attached.
- Cool Completely Before Inverting: Allow the Bundt cake to cool in the pan for at least 15-20 minutes before attempting to invert it onto a wire rack. This helps it release cleanly.
- Tap the Pan Gently: After inverting, gently tap the Bundt pan a few times to help release the cake.
- Glaze When Cool: Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
FAQs
Yes, but don’t thaw them before adding to the batter. Thawing releases too much liquid.
Yes, but you will need two loaf pans. The bake time will vary. Start checking around 40–45 minutes.
Lightly coat them in a tablespoon or two of flour before folding into the batter.
It keeps well covered at room temperature for 2–3 days or refrigerated for up to 5.
Storage & Freezing
Storage:
Store the glazed lemon raspberry cake covered at room temperature for 2–3 days, or in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
Freezing:
Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
More Cake Recipe You Will Love
Recipe
Glazed Lemon Raspberry Bundt Cake
Equipment
- 1 12 cup bundt cake pan
- 1 Stand Mixer
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest from about 2 lemons
- 1 ½ cups granulated white sugar
- 1 cup unsalted butter softened
- 3 large eggs room temperature
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract optional
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh raspberries, lightly tossed in 1 tbsp flour
For the Lemon Glaze:
- 1 cup powdered sugar sifted
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 12 cup Bundt pan thoroughly.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the white sugar and lemon zest. Rub the mixture between your fingers or use a fork to thoroughly combine.
- Add the softened butter and beat with the lemon sugar together until light and fluffy (about 3 minutes).
- With the mixer on medium speed add the eggs one at a time, mixing well after each addition. Mix in the lemon juice, lemon and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture. Gently fold in the raspberries. Do not overmix.
- Pour the batter into the prepared bundt pan. Smooth the top and bake for 55-60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
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