🍋🍓 Lemon Raspberry Bundt Cake – Moist & Bright Citrus Dessert
If you love desserts that combine fresh fruit and bright citrus flavor, this Lemon Raspberry Bundt Cake is a must-bake.
This soft, buttery cake is infused with fresh lemon juice and zest, then filled with juicy raspberries that add a burst of sweet-tart flavor in every bite. A simple lemon glaze drizzled over the top makes it even more irresistible.
The Bundt shape gives the cake an elegant look, making it perfect for brunch, celebrations, afternoon tea, or weekend baking.
🍋 Why You’ll Love This Cake
- Soft and moist texture
- Bright lemon flavor
- Juicy raspberries throughout
- Elegant Bundt cake presentation
- Perfect for brunch or dessert
- Bakery-style cake made at home
It’s a refreshing cake that tastes as beautiful as it looks.
🧁 Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh raspberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- ½ teaspoon lemon zest
👩🍳 How to Make Lemon Raspberry Bundt Cake
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Grease and flour a 10–12 cup Bundt pan thoroughly.
Step 2: Mix Dry Ingredients
In a bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Step 4: Add Flavor
Mix in:
- Vanilla extract
- Lemon juice
- Lemon zest
Step 5: Combine Ingredients
Add the dry ingredients alternating with sour cream.
Mix until just combined.
Step 6: Fold in Raspberries
Toss raspberries lightly in a tablespoon of flour to prevent sinking.
Gently fold them into the batter.
Step 7: Bake
Pour the batter into the prepared Bundt pan.
Bake 45–55 minutes until a toothpick inserted in the center comes out clean.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes, then turn it onto a wire rack.
Once completely cooled, drizzle with lemon glaze.
🔥 Tips for the Perfect Bundt Cake
- Grease every detail of the Bundt pan to prevent sticking.
- Use room temperature ingredients for smooth batter.
- Toss raspberries in flour so they don’t sink.
- Do not overmix the batter.
🍓 Easy Variations
- Add white chocolate chips
- Use blueberries instead of raspberries
- Add cream cheese glaze instead of lemon glaze
- Add lemon curd drizzle for extra citrus flavor
🥡 Storage Tips
Room Temperature:
Store covered for 3 days.
Refrigerator:
Up to 5 days.
Freezer:
Freeze slices for up to 2 months.
❓ Frequently Asked Questions
Can I use frozen raspberries?
Yes. Add them frozen and gently fold them into the batter.
Why did my Bundt cake stick?
Make sure the pan is very well greased and floured.
Can I use yogurt instead of sour cream?
Yes, Greek yogurt works perfectly.
Can I bake this in loaf pans?
Yes. Divide the batter between two loaf pans and bake about 45 minutes.
💡 Pro Tip for Bakery Flavor
Rub the lemon zest into the sugar before mixing to release natural citrus oils for a stronger lemon flavor.
Final Thoughts
This Lemon Raspberry Bundt Cake is:
✔ Bright and citrusy
✔ Soft and moist
✔ Filled with juicy berries
✔ Elegant and beautiful
✔ Perfect for brunch or dessert
A refreshing, bakery-style cake that’s always a crowd favorite. 🍋🍓✨
