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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This Lemon Raspberry Bundt Cake is a favorite in our house. It’s so easy to make for a quick treat.
Raspberries are perfect for baking with. Sweet and tart, they pair great with lemon in this raspberry bundt cake, but they're also delicious in Raspberry Pound Cake!
The raspberries in this cake give a rich flavor while being a bit tart, and having just the right amount of sweetness.
Meanwhile, the sweet lemon glaze just brings it to a whole new level!
Lemon Raspberry Bundt Cake Recipe - A New Favorite
- Delicious: Some of the best recipes are simple and still have a ton of flavor. Packed with raspberries and topped with lemon it's sure to be sweet and tart.
- Beautiful: Bundt cakes are so pretty! You can use a detailed fluted pans to make your cake stand out!
- Great for sharing: Bundt cakes are perfect for sharing. Bring one to a tea party, bridal shower, or mothers day gathering.
Raspberry Lemon Bundt Cake Ingredients
For the bundt cake you'll need:
- all purpose flour
- baking powder & baking soda
- salted butter
- white sugar
- egg
- sour cream
- milk
- vanilla extract
- frozen raspberries
For the lemon glaze you'll need:
- powdered sugar
- Freshly squeezed lemon juice
- Lemon zest
- salted butter
You'll also need a bundt pan! Here are some of our favorite bundt cake pans:
- nonstick bundt pan- highly recommend this one! It's affordable and works great.
- fancier bundt pan
- fleur de lis bundt pan
We do not recommend silicone bundt pans!
How to Make Lemon Raspberry Bundt Cake
- In a medium-sized mixing bowl, combine flour and baking powder.
- In a large mixing bowl, combine sugar and butter until creamy. 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 1 hour while you assemble your glaze.
How to Make Sweet Lemon Glaze for Bundt Cake
- 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.
How to Store Raspberry Bundt Cake
Storing: You can store leftover raspberry bundt cake for up to 5 days in an airtight container in the refrigerator.
Freezing: You can freeze your unfrosted bundt cake for up to 3 months in a freezer-safe container. Thaw completely before glazing.
Does lemon bundt cake need to be refrigerated?
This cake needs to be refrigerated. It includes perishable ingredients like sour cream, milk, eggs, and butter so it is recommended to keep it refrigerated.
You can still serve your cake to your guest at room temperature, but try not to leave it out longer than 2 hours.
Serving Lemon Raspberry Bundt Cake
This bundt cake is best served at room temperature and topped with lemon glaze.
This brightly flavored bundt cake would be perfect alongside a hot cup of tea, or a cold glass of lemonade.
Substitutions for this Cake
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar.
Eggs: We don't recommend substituting eggs.
Sour Cream: This is essential in creating a beautifully moist cake, we don't recommend omitting it. If you need to substitute sour cream, unflavored greek yogurt is a perfect option. We also love this Lemon Ricotta Cake!
Milk: You can substitute milk with half and half, low fat milk or non dairy milk.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Fresh or Frozen Raspberries: You can use fresh raspberries in this recipe as well. To keep your berries from sinking to the bottom of the pan, lightly dust them in flour before adding to the cake batter.
Powdered Sugar: We don't recommend substituting as we use this to create the lemon glaze for the top.
Lemon Juice & Zest: If you don't have access to fresh lemon, using bottled lemon juice will work just fine. The lemon flavor won't be as pronounced since lemon zest is very bold.
Can you use cake mix? We haven't tried subbing a cake mix and baking in a bundt pan.
Tips & Variations for this recipe
- More Lemon: If you want more lemon flavor, add a tablespoon of lemon zest and juice to your cake batter. If you love lemon cakes, try our Lemon Olive Oil Cake or Lemon Poppy Seed Cake!
- 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.
- Use salted 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.
- Add chocolate! You can skip the lemon and add chocolate chips to make a chocolate raspberry bundt cake! You can also make a white chocolate raspberry cake by adding white chocolate chips to the batter.
- Make a cream cheese frosting- We prefer a glaze, but you can drizzle cream cheese frosting on this cake!
- Mini bundt cakes- I haven't tried making this in a mini bundt cake pan, but I think it would work. You'd likely need to decrease your cook time.
What makes a good bundt cake?
There are many ways to make a great bundt cake.
- preparation of your pan. Make sure to grease all the crevasses so your turned-out cake keeps the perfect shape and nothing sticks inside the pan.
- Measure carefully and do not over mix your batter. Too much flour will result in a drier cake, and over mixing will cause your cake to be dense.
- Allowing your cake to cool for 10-20 minutes before turning it out will greatly reduce sticking. Alternatively, allowing it to cool too long will also increase the risk of your cake sticking to the pan.
Lemon Bundt Cake Recipe FAQs
You'll be able to tell a bundt cake from a regular cake because of its shape and unique design. Bundt cakes are baked in elegantly designed fluted Bundt cake pans.
Any cake can be a Bundt cake if it's baked in a Bundt pan. A pound cake is traditionally called pound cake because it's made up of a pound of each butter, sugar, eggs, and flour. You can, however, make a pound cake in a bundt pan, making it a Bundt pound cake.
The typical culprit for a fallen cake is the use of extra sugar or leavening. Be sure to check the expiration dates of your baking powder and baking soda before adding it to your cake mix.
10 - 20 minutes is a perfect cooling time for a bundt cake. Flip too soon and you risk tearing the cake. Also, allowing it to cool too long can create more moisture and make your cake stick to the sides.
Not adding enough lemon juice or zest could be the reason why your cake doesn't take of lemon. Adding juice and zest to the cake batter will help to elevate that lemon flavor.
More Dessert Recipes You’ll Love
- Lemon Bundt Cake
- Marble Strawberry Bundt Cake
- Cranberry Orange Scones
- Easy Blackberry Cobbler
- Lemon Brownies
- Banana Bundt Cake
- Cranberry Pie
- Red Velvet Cupcakes
- Blueberry Bars Recipe
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 1 hour before removing from the pan. Once cooled, 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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