Lemon Raspberry Bundt Cake
Lemon raspberry bundt cake is soft, moist, and bursting with bright citrus flavor in every bite. The juicy raspberries add the perfect sweet-tart contrast, making this cake ideal for brunch, dessert, holidays, or special gatherings.
I love making this cake during spring and summer because it feels light, fresh, and beautiful without requiring complicated decorating. The lemon glaze drizzled over the top gives it the perfect finishing touch and makes it taste as if it came from a bakery instead of your kitchen.
Are you a fan of bundt cake? If so, you don’t want to miss this spice bundt cake, chocolate bundt cake, or carrot cake bundt cake.
Table of Contents
Why You’ll Love This Recipe
- Bright Lemon Flavor: Fresh lemon juice and zest give this cake a fresh citrus taste.
- Moist Texture: Sour cream keeps the cake soft and tender.
- Easy show stopper: No fussing with cake layers and fancy cake decorating. Simple cake that comes out beautifully every time!
- Perfect For Gatherings: A bundt cake always looks impressive with minimal effort.
- Sweet And Tart Balance: Raspberries add juicy bursts of flavor throughout the cake.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- All-purpose flour: This gives the cake structure and keeps the crumb soft.
- Baking powder: This helps the cake rise beautifully.
- Unsalted butter: This adds richness and moisture to the cake.
- Granulated sugar: This sweetens the cake and helps create a tender texture.
- Eggs: These provide structure and richness. Lemon zest: This adds bold, fresh lemon flavor.
- Fresh lemon juice: This gives the cake its bright citrus taste.
- Vanilla extract: This enhances the overall flavor of the cake.
- Sour cream: This keeps the cake extra moist and soft.
- Fresh raspberries: These add juicy bursts of tart sweetness.
- Powdered sugar: This creates a smooth, sweet glaze.
- Lemon zest: This gives extra fresh lemon flavor and color.
How to Make Lemon Raspberry Bundt Cake
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract. Stir in the sour cream until smooth. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Toss the raspberries with 1 tablespoon of flour.
- Gently fold the raspberries into the batter
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Whisk together the powdered sugar, lemon juice, and lemon zest for the glaze.
- Drizzle the glaze over the cooled cake before serving.
Substitutions and Additions
- Blueberry Lemon Cake: Replace the raspberries with fresh blueberries.
- Cream Cheese Glaze: Swap the lemon glaze for a tangy cream cheese frosting.
- Extra Citrus Flavor: Add orange zest along with the lemon zest.
- Frozen Raspberries: Use frozen raspberries if fresh ones are unavailable, but do not thaw them first.
Sandra’s Pro Tips
- Grease the bundt pan very well so the cake releases cleanly.
- Tossing the raspberries in flour helps keep them evenly distributed in the batter.
- Do not overmix the batter or the cake may become dense.
- Sift flour over raspberries and with a fork, gently coat the berries.
- Allow the cake to cool completely before adding the glaze.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. Use them straight from the freezer and do not thaw before adding to the batter.
Grease every part of the pan thoroughly with butter or baking spray, including all creases.
Yes. This cake tastes great the next day and can be made in advance for gatherings.
Other Delicious Cake Recipes You May Enjoy
Lemon Raspberry Bund Cake Recipe
Equipment
- bundt pan 9.5" – 10" standard size
- mixing bowl
- wire rack
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 eggs large
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh raspberries
- 1 tablespoon flour for coating raspberries
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice fresh squeezed
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350°F and grease a bundt pan thoroughly. I use baking spray with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl separate mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract. Stir in the sour cream until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Toss the raspberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- Whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze.
- Drizzle the glaze over the cooled cake before serving.
Notes
Baking Times
Baking time will vary depending on the thickness of the bundt pan used.How To Store
Storage: Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freezing: Freeze the cake without the glaze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
