This Lemon Raspberry Bundt Cake is easy to make and so delicious! A Raspberry Bundt Cake that's fluffy, moist, and loaded with flavor!
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Raspberry season is a thing I anticipate for every year! I love raspberries and I love to make raspberry desserts whenever I get a chance to do so. I always make sure that they have a lasting impression on those who eat them just like this Instant Pot White Chocolate Raspberry Cheesecake and this Raspberry Pound Cake that I made.
This Lemon Raspberry Bundt Cake is a new favorite in my house. It’s so easy to make for a quick treat that we’ve already had it quite a few times! The frozen raspberries give a rich flavor to the cake while being creamy, a bit tart, and having just the right amount of sweetness. Meanwhile, the sweet lemon glaze just brings it to a whole new level!
How to Make this Lemon Raspberry Bundt Cake
Prep - Preheat the oven to 350 and grease a 10-inch Bundt pan with butter and flour.
Combine dry ingredients - In a medium-sized mixing bowl, combine flour and baking powder. Then set aside.
Mix wet ingredients - In a large mixing bowl, combine sugar and butter until creamy. This should take 2-4 minutes. Once creamy, add the eggs and continue to mix until combined. Add the sour cream, milk, and vanilla, and mix again.
Put together - Once combined, slowly add your dry mix and stir until combined.
Add in fresh raspberries - Add the frozen raspberries to your batter and fold in gently.
Bake - Bake for 45-50 minutes, or until you can insert a toothpick without any batter sticking to it.
Let it cool - Allow the cake to cool for 10 minutes while you assemble your glaze.
Create lemon glaze - In a small bowl, combine powdered sugar, lemon juice, lemon zest, and butter and beat until combined.
Drizzle the glaze - Once the cake has cooled, drizzle your glaze over the cake.
Common Questions About Lemon Raspberry Cake
Why is my cake sticking to the pan?
You may need to use more butter or oil to grease down your pan. Be sure to add flour to the pan after your grease it down. You do not want to add too much flour but coating the pan in a thin layer will help release the cake when you go to take it out.
Why do I need to add salted butter to the lemon glaze, don’t I want it to be sweet?
You can most certainly use unsalted butter if you would like; however, the salted butter helps cut through a little bit of the acidity from the lemon juice, which creates a more balanced sweetness.
Can I use fresh raspberries instead of frozen ones?
Of course! Fresh raspberries will work just as well for this recipe. Generally, frozen fruits tend to taste a little bit sweeter, so using frozen raspberries gives you more sweetness for fewer calories.
I don’t own a Bundt pan; can I use a regular cake pan or a springform pan?
You can use any kind of baking pan but will need to adjust the baking time. For a cake pan or springform pan, the cake tends to need less baking time
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Lemon Raspberry Bundt Cake
Ingredients
- 3 cups white flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted butter melted
- 1 ½ cup white. sugar
- 4 egg
- ½ cup sour cream
- ¼ cup milk
- 2 teaspoon vanilla extract
- 1 ½ cup frozen raspberries
Lemon glaze ingredients
- 2 cups powdered sugar
- ¼ freshly squeezed lemon juice
- ½ tablespoon lemon zest
- 1 teaspoon salted butter melted
Instructions
- Preheat the oven to 350 and grease a 10-inch Bundt pan with butter and flour.
- In a medium sized mixing bowl, combine flour and baking powder. Then set aside.
- In a large mixing bowl, combine sugar and butter until creamy. This should take 2-4 minutes. Once creamy, add the eggs and continue to mix until combined. Add the sour cream, milk, and vanilla and mix again.
- Once combined, slowly add your dry mix and stir until combined.
- Add the frozen raspberries to your batter and fold in gently.
- Bake for 45-50 minutes, or until you can insert a toothpick without any batter sticking to it.
- Allow the cake to cool for 10 minutes while you assemble your glaze.
- In a small bowl, combine powdered sugar, lemon juice, lemon zest, and butter and beat until combined.
- Once the cake has cooled, drizzle your glaze over the cake.
Notes
- Use fresh raspberries instead - Fresh raspberries will work just as well for this recipe. Generally, frozen fruits tend to taste a little bit sweeter, so using frozen raspberries gives you more sweetness for fewer calories.
- Use unsalted butter for the lemon glaze - Use unsalted butter if you like; however, the salted butter helps cut through a little bit of the acidity from the lemon juice, which creates a more balanced sweetness.
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