Lemon Raspberry Bundt Cake made from scratch & packed with fresh berries and tart lemon flavor in every bite! Delightful homemade bundt cake recipe perfect for Spring!
Made with fresh raspberries and lemons, this cake is simply divine. The bright colors and flavors have it being perfect for summer but this lemon raspberry cake is truly delicious any time of the year and it is always a crowd-pleaser. It never lasts long around my house and it is not hard to see why. This Lemon Bundt Cake is the perfect combination of wonderful flavors and stunning appearance.
The perfect bundt cake recipe
The bold raspberry flavors infused with the soft and moist lemon cake will have you coming back for another slice again and again. This lemon and raspberry Bundt cake has such an explosion of flavors that you will not want to miss out. Serve it up to friends and family after a nice BBQ or bring it to the table during the holidays (lemons are a winter fruit) and raspberries are fresh in summer/fall so this cake truly is perfect year-round and for any occasion.
Raspberry lemon Bundt cake Ingredients
For the Cake:
-Flour: You will need 3 cups of all-purpose flour for the base of this cake recipe.
-Leavening agents: Use ¾ teaspoons of baking powder and ½ teaspoon of baking soda for a perfectly leavened cake.
-Salt: Adding in ½ teaspoon of salt will help to bring out the wonderful flavors in every bite.
-Butter: Use 1 cup of room temperature unsalted butter for the needed fats.
-Sugar: You will need 2 cups of granulated sugar to make this cake deliciously sweet.
-Eggs: Use 3 eggs to get the texture it needs and to give it the binder it needs to stay together.
-Vanilla: Use 1 teaspoon of vanilla extract to help enhance the flavors.
-Lemon juice: You will need ¼ cup of fresh lemon juice. This is about what you get from 2 lemons.
-Lemon zest: You will want 1 tablespoon of lemon zest, this is about what you get from two lemons. I recommend zesting the lemons before juicing them.
-Sour cream: Use 1 cup of sour cream, or 1 cup of plain Greek yogurt will help to make this cake taste moist and rich.
-Raspberries: You need 2 cups of fresh raspberries, but you can use frozen raspberries if desired. If using frozen, do not defrost them before use.
For the Glaze:
-Powdered sugar: You need 1 cup of powdered sugar to make the glaze smooth and sweet.
-Heavy cream: Use about 1 tablespoon of heavy cream to get the glaze to the right consistency. You may need a little more or less.
-Lemon juice: Using 2 tablespoons of lemon juice will give the cake a fresh tart flavor.
-Vanilla extract: Use ½ teaspoon of vanilla extract to make the icing taste perfect.
-Salt: Adding in a pinch of salt will help to bring out the natural flavors of the ingredients.
Step by step on how to make Lemon Raspberry Bundt Cake
Preheat your oven to 350 degrees F. Butter or spray with non-stick cooking spray, the inside of a 10 or 12 cup Bundt cake pan. Set it aside.
In a medium-size mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In a separate large mixing bowl, combine the butter and sugar and beat with an electric hand mixer or a stand mixer that has been fitted with a paddle attachment. Mix until fluffy and light, scrape down the sides of the bowl as needed.
Then you add in the eggs, one at a time, beat each until well incorporated. Scrape down the sides of the bowl again.
Next, add in the vanilla extract, lemon juice, and lemon zest. Beat until combined. Continue to scrape down the sides of the bowl.
Then add in half of the flour mixture and mix at low sped until just combined.
Continue to add in the sour cream (or greek yogurt) and mix until just combined.
Proceed to add in the remaining flour mixture and mix until just combined. Remember to scrape down the sides of the bowl between each new addition.
Lastly, carefully fold in the raspberries. Some berries may break (which is okay) but we want them as in-tact as possible.
Pour your batter into the prepared Bundt cake pan.
Bake in the oven for 45-60 minutes or until a toothpick can be inserted and come out clean.
Let the Bundt cake cool for at least 15 minutes on a wire rack before transferring to your favorite cake stand or plate.
Making the glaze
While the cake is cooling, prepare the glaze. In a small bowl, whisk together all of the ingredients until smooth. The glaze should be able to drip off of a spoon. If it is too thick, add in some more heavy cream. If it becomes too wet, add in more powdered sugar.
After the cake has cooled completely, drizzle the glaze over the top of the cake. Slice and serve. Enjoy!
Why is my cake rubbery?
If you overmix your cake batters you will cause the glutens in the flour to develop which in turn will give you a more dense and rubbery texture to your cake. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. Using a whisk helps to achieve this with a few trips around the bowl.
LEMON RASPBERRY BUNDT CAKE
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- ¼ cup fresh lemon juice about 2 lemons
- 1 tbsp lemon zest about 2 lemons
- 1 cup sour cream
- 2 cups fresh raspberries see note
- 1 cup powdered sugar sifted
- 1 tbsp heavy cream plus more as needed
- 2 tbsp lemon juice
- ½ tsp vanilla extract
- pinch kosher salt
- Preheat the oven to 350F. Butter and flour a 10- or 12-cup bundt pan and set it aside
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat together the butter and sugar using a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy. Scrape down the sides of the bowl.
- Beat the eggs into the sugar mixture one at a time, fully incorporating each egg before adding the next. Scrape down the bowl.
- Add the vanilla extract, lemon juice, and lemon zest and beat until just combined. Scrape down the bowl.
- Add half of the flour mixture and mix on a low speed until just combined.
- Add the sour cream and mix until just combined.
- Add the remaining flour mixture and mix until just combined. Scrape down the bowl between each addition.
- Carefully fold the raspberries into the batter. Some of the raspberries will break, which is okay, but try to keep them as intact as possible.
- Pour the batter into the prepared bundt pan. Bake for 45-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs on it.
- Let the bundt cake cool for at least 15 minutes on a wire rack before removing it from the pan. Let it cool for the remaining time on the wire rack out of the pan.
Making the glaze
- While the cake is cooling, whisk together all of the ingredients for the glaze in a small bowl. It should drip slowly off of a spoon. If it is too thick, add more heavy cream. If it is too liquidy, add more powdered sugar.
- After the cake has completely cooled, drizzle it with the glaze and serve. It can be stored at room temperature in an airtight container for 3-4 days.
Why is my cake so dense?
This can happen if you don’t cream the butter and sugar enough before adding the eggs. Make sure the mixture has turned a light, almost white color before moving on to the next step. It is also important to scrape down the bowl to ensure that everything is uniformly mixed.
Another possibility could be that your baking powder or baking soda has expired. These both cause the cake to rise, so any problem with them will create a really dense cake.
How long is lemon raspberry cake good for?
This cake can be kept stored in an airtight container at room temperature for about 3-4 days. You can keep the cake in the fridge for a few extra storage days but the cold air could cause the cake to dry out.
Can I freeze the lemon raspberry cake?
Yes, you can freeze this cake (unglazed) by letting it cool completely and then wrapping it well in plastic wrap before placing it into a larger airtight container. Freeze for up to 3 months. When ready to serve, place the cake on the counter for a few hours to come to room temp. Add and drizzle the glaze before slicing and serving.
Can I substitute other berries for the raspberries?
This would most likely work, but not with all berries. Berries with similar water content to raspberries, like blueberries or blackberries would be an easy substitute. I would not recommend using strawberries because they have a very high water content, which could affect the texture and structure of the cake.
Can I substitute other citrus fruits for the lemons?
Yes! They would totally work in this recipe. Because each fruit will have a slightly different flavor, I would add the same amount of juice first and taste before adding the zest. Changing the amount of zest will not affect the texture or structure of the cake, so it is easier to adjust this component compared to the juice.
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This lemon raspberry bundt cake recipe is such a wonderful cake bursting with flavor. Made from scratch with fresh lemons and raspberries and given a simple glaze on top, this cake is truly delicious.