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This lemon raspberry bundt cake is soft, moist, and bursting with raspberries and lemon flavor. The cake is finished with a raspberry glaze made from fresh berries for a naturally vibrant color and sweet flavor.
If you’re looking for a classic from-scratch cake recipe, this one is so good!
For more fruit-based desserts, try this blueberry cobbler or this strawberry galette.
Why You’ll Love This Recipe
- It’s Gorgeous: This cake is absolutely beautiful, and so perfect for all the spring and summer get-togethers. Easter, Mother’s Day, baby and bridal showers, or just when you want an extra-special-yet-classic dessert.
- It’s Delicious: This delicious lemon raspberry bundt cake tastes as good as it looks!
- It Uses Simple Ingredients: There aren’t any exotic ingredients in this cake. These are mostly things we usually keep on hand in our pantry staples. The only thing I would have to go out of my way to get are the fresh raspberries and the fresh lemons.
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Flour: I recommend unbleached all-purpose flour for this recipe.
- Butter: Unsalted butter is used in the recipe. If you only have salted butter, you can decrease the salt by 1/4 teaspoon.
- Sugar: You’ll need white granulated sugar.
- Eggs: 4 large eggs at room temperature. Room temperature eggs work best.
- Lemon: You’ll need fresh lemon zest and lemon juice, which give this simple bundt cake great fresh lemon flavor.
- Raspberries: Fresh, juicy raspberries are used in the cake and also in the raspberry glaze, for double the raspberry flavor.
- Sour Cream: Keeps the cake super moist.
- Milk: Whole milk adds richness to this cake.
Supplies
- Bundt Cake Pan
- Electric Mixer (or you could also use a stand mixer with paddle attachment)
- Food Processor (or blender) to make the raspberry glaze
How to Make Lemon Raspberry Bundt Cake
Here’s how to make this lemon raspberry bundt cake, with step-by-step instructions:
Step 1: Preheat the oven to 350°F (177°C). Generously grease a 10–12 cup Bundt pan with butter, making sure to get into all the crevices. Sift flour over top and tap out the excess.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt (Photo 1).
Step 3: In a large bowl, beat the butter and sugar together with a hand mixer (Photo 2) on medium speed until light and fluffy, about 2–3 minutes (Photo 3). Add the eggs (Photo 4) and mix until combined (Photo 5).
Step 4: Add the lemon zest, lemon juice, sour cream, and vanilla extract. Mix until combined (Photo 6).
Step 5: Add the dry ingredients in two additions (Photo 7), alternating with the milk (Photos 8, 9, and 10). Mix just until combined, do not overmix. If desired add a couple drops of yellow food coloring for a yellow cake.
Step 6: Toss the raspberries with a little flour to coat them so they don’t sink.
Step 7: Gently fold in the raspberries (Photo 11), being careful not to crush them (Photo 12).
Step 8: Pour the cake batter evenly into the prepared Bundt pan (Photo 13) and smooth the top (Photo 14).
Step 9: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (Photo 15).
Step 10: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely (Photo 16).
To Make The Raspberry Glaze
Add the fresh raspberries to a food processor (Photo 17) or blender and blend until smooth (Photo 18). Add the powdered sugar, lemon juice, and vanilla extract to the blended raspberries (Photo 19). Blend again until fully combined and smooth (Photo 20).
Drizzle over the cooled cake, letting it naturally drip down the sides.
For extra decoration, add some fresh raspberries to the top of the cake.
How to Store
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, let slices come to room temperature before serving.
This cake can also be frozen in an airtight container for up to 2 months. Thaw overnight and glaze before serving.
This cake would be so good served with some homemade vanilla ice cream.
Tips
- Toss the raspberries in flour before adding them to the batter, as this helps prevent them from sinking.
- Use room temperature ingredients for a smooth batter and even baking.
- Do not overmix once the flour is added, this keeps the cake soft and tender.
- Let the cake cool completely before glazing so the glaze sets cleanly.
Recipe FAQs
I haven’t tested this recipe with frozen raspberries, so I would stick with fresh raspberries.
Fresh lemon juice is recommended for this recipe for best results.
Yes, I recommend wrapping the completely cooled unfrosted cake with plastic wrap and then putting it in an airtight container or large freezer bag for up to 2 months.
More Dessert Recipes
- No-Bake Strawberry Cheesecake Cups
- Cherry Crumble
- Classic Strawberry Shortcake
- No-Bake Cherry Cheesecake Dessert
If you make this lemon raspberry bundt cake recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Lemon Raspberry Bundt Cake
Equipment
- food processor or blender
Ingredients
Lemon Cake
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice, from 2-3 lemons
- 1 tablespoon vanilla extract
- 1 cup sour cream, room temperature
- ½ cup whole milk
- Yellow food coloring, optional
- 1 ½ cups fresh raspberries, lightly tossed in 1 tablespoon flour
Raspberry Glaze
- ½ cup fresh raspberries
- 1 tablespoon lemon juice
- 2 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Generously grease a 10–12 cup Bundt pan with butter, making sure to get into all the crevices. Sift flour over top and tap out the excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together with a hand mixer until light and fluffy, about 2–3 minutes.
- Add the eggs and mix until combined.
- Add the lemon zest, lemon juice, sour cream, and vanilla extract. Mix until combined.
- Add the dry ingredients in two additions, alternating with the milk. Mix just until combined, do not overmix. If desired add a couple drops of yellow food coloring for a yellow cake.
- Toss the raspberries with a little flour to coat them so they don’t sink.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter evenly 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 or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Make the raspberry glaze: Add the fresh raspberries to a food processor or blender and blend until smooth.
- Add the powdered sugar, lemon juice, and vanilla extract to the blended raspberries. Blend again until fully combined and smooth.
- Drizzle over the cooled cake, letting it naturally drip down the sides.
Notes
- Toss the raspberries in flour before adding them to the batter, this helps prevent them from sinking.
- Use room temperature ingredients for a smooth batter and even baking.
- Do not overmix once the flour is added, this keeps the cake soft and tender.
- Let the cake cool completely before glazing so the glaze sets cleanly.
- You’ll need about 2-3 lemons total for the juice and the zest.
- It’s easiest if you zest the lemons first, before juicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
