Glazed Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake is tender, moist, and so tasty! Make my lemon glazed bundt cake recipe for Valentine's Day or a Spring dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 499kcal

Preheat the oven to 350℉. Grease and flour a 10-inch bundt pan with melted butter and all-purpose flour. Set aside.
To a medium sized mixing bowl, add flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
In a large mixing bowl, use an electric mixer (or stand mixer) on high speed to cream sugar and butter until light and creamy, about 2-4 minutes.
Reduce mixer speed to medium. Add and incorporate the eggs, one at a time, scraping down the sides of the bowl between each egg, if necessary.
Add the sour cream, milk, and vanilla, and mix again to combine. Reduce mixer speed to low, and gradually incorporate the flour mixture, making sure not to over mix.
Add raspberries to the bowl. Using a mixing spoon or stirring spatula, gently fold them into the batter.
Pour batter into prepared bundt pan. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the cake comes out dry or with a few moist crumbs.
Allow the cake to cool in the bundt pan on a wire rack for 1 hour before removing. When cake is cool, make the glaze.
In a small bowl, combine powdered sugar, lemon juice, lemon zest, and butter. Stir well to combine.
*If lemon glaze is too thick, stir in 1 teaspoonful of lemon juice or water at a time, until you reach the desired consistency. To thicken the glaze, add more powdered sugar.
Drizzle glaze over the cake and if desired, garnish with additional raspberries.

Bring all ingredients to room temperature before you start baking. Having everything at room temp makes it easier to combine the wet and dry ingredients without over mixing.
A quick way to bring eggs to room temperature is to place them in a dish or bowl covered with warm water (should be warm to the touch, but not hot or boiling) for about 5 minutes.
Be sure to grease and flour the pan well! It's best to use a pastry brush or paper towel to apply the melted butter. Be sure to get into all the crevices of your bundt pan to prevent the cake from sticking.
Measure carefully, and do not over mix your batter. Too much flour will result in a dry cake, and over mixing will cause your cake to be dense.
Cool the cake for 10-20 minutes before turning it out. This helps to prevent it from sticking to the pan.