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. 🍋🍓✨