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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!
Prep Time20 mins
Cook Time1 hr
Course: Cake
Cuisine: American
Keyword: This Lemon Raspberry Bundt Cake
Servings: 16
Calories: 346kcal



  • 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.


This Lemon Raspberry Bundt Cake is packed with fresh berries and tart lemon flavor in every bite! It is perfect for so many occasions, give it a try at your next gathering.


Calories: 346kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 126mg | Potassium: 107mg | Fiber: 2g | Sugar: 34g | Vitamin A: 419IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg