Lemon Raspberry Bundt Cake

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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.

Prep Time20

Cook Time55

Cool Time1

Total Time2 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 530kcal

Author: Joy Kincaid

Equipment

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.

Storage

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 for up to 2 months. Thaw overnight and glaze before serving.

Nutrition