Glazed Lemon Raspberry Bundt Cake
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!
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.
Notes
rease the Bundt pan thoroughly with butter or baking spray to ensure the cake releases smoothly. Make sure to coat all the crevices to prevent sticking.
Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze unglazed cake wrapped tightly for up to 2 months.
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