Raspberry Lemon Bundt Cake

filed under: Cakes on August 7, 2017
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  • I absolutely love baking a beautiful Raspberry Lemon Bundt Cake with the freshest and most flavorful ingredients! This cake is easy and comes out perfect every time! If you love cake, don’t miss my 50 Best Cake Recipes!

    Raspberry Lemon Bundt Cake Recipe

    Lemon Bundt Cake

    There is something so pure and delicious about a from-scratch lemon cake! But paired with fresh raspberries and you have culinary magic. If you are in a time-crunch, you can certainly substitute box-mix but I would recommend doubling the lemon zest used.

    How to Make a Raspberry Lemon Bundt Cake

    lemon cake recipe (below)

    raspberry glaze recipe (below)

    bundt pan

    powerful blender or food processor

    cake stand

    Raspberry Lemon Bundt Cake


    Raspberry Glaze

    This is one of my favorite parts of this cake. Not only is it poured on top and soaks into the beautiful lemon cake crust, but it is poured over the cake while it is still warm in the pan! This creates a flavor explosion!

    Easy Raspberry Lemon Bundt Cake

    I prepared my raspberry glaze first and then allowed it to chill in the refrigerator until I was ready to add it to the cake.

    I also added 1/4 of the glaze to my lemon cake right out of the oven. This really allowed that intense raspberry sweetness to soak into the cake, adding moisture in addition to that extra depth of flavor.

    I garnished this cake with a few fresh raspberries and some fresh lemon zest. Another way to garnish this cake is to add 1 package of the Driscoll’s raspberries to the center of the bundt. Then garnish with lemon zest and powdered sugar.

    If you want to pack more of a lemon punch to this cake, try adding 2 teaspoons of fresh lemon zest to the batter.

    Raspberry Lemon Bundt Cake Slice

    Love big bundts? Check these out!

    Chocolate Bundt Cake with Cream Cheese Filling

    Cream Cheese Pound Cake

    Apple Bundt Cake

    4.5 from 2 votes
    Raspberry Lemon Bundt Cake
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr

    I absolutely love baking a beautiful Raspberry Lemon Bundt Cake with the freshest and most flavorful ingredients! This cake is easy and comes out perfect every time!

    Course: Dessert
    Cuisine: American
    Keyword: Raspberry Lemon Bundt Cake
    Servings: 12 people
    Author: Amanda Rettke
    Lemon Cake
    • 3/4 cup (170g) unsalted butter, room temperature
    • 1 1/2 cups (300g) granulated sugar
    • 4 large eggs, room temperature
    • 2 1/2 cups (285g) cake flour
    • 1/2 tsp. kosher salt
    • 2 1/2 tsp. (12g) baking powder
    • 1 1/4 cups (300g) milk, room temperature
    • 2 tbsp. vegetable oil
    • 2 tsp. lemon extract
    • 1 1/4 cups (6 ounces) raspberries
    • 1 tbsp. flour, for sifting raspberries
    • 1 tbsp. fresh lemon zest, for garnish
    Raspberry Glaze
    • 1 (6 ounces or 1 1/4 cups) package raspberries, save a few for garnish
    • 3 oz cream cheese, room temperature
    • 1/4 cup (60g) heavy whipping cream, room temperature
    • 2 or 3 cups (250-375g) powdered sugar
    Lemon Cake
    1. Preheat the oven to 350 degrees and butter and flour (or use pan release) a bundt pan.
    2. In a medium-sized bowl add the flour, baking powder, and salt. Whisk or sift then set aside.
    3. Beat the softened butter in stand mixer until light in color, about 1-3 minutes. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
    4. With the mixer on low, add the eggs one at a time. Add the milk, oil, and lemon extract and mix until incorporated.
    5. Add the flour mixture and mix on medium-low until combined, do not over mix.
    6. Remove bowl from stand mixer and stir raspberries in by hand. Reserve a few to sprinkle over batter once it is in the pan.
    7. Pour the batter into the bundt pan.
    8. Sprinkle remaining raspberries over top.
    9. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. (Start watching at 30 minutes.)
    10. Right out of the oven add about 1/4 cup of the Raspberry Glaze to the cake in the pan. Spread with a spatula and allow into soak in for about 15 minutes. After glaze has soaked in turn out onto a cake stand and cool to room temperature.
    Raspberry Glaze
    1. Add fresh raspberries to a powerful blender or food processor.
    2. Add in cream cheese and heavy cream and blend until smooth.
    3. With the blender (or food processor) on low, add in powdered sugar 1/4 cup at a time. You want your glaze to be pourable, so stop the blender every cup or so and test to make sure it's the right consistency.
    4. Chill until ready to serve.

    Recipe Video

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  • Jennifer says:

    Can this be frozen

  • Debbie says:

    I was planning to make a blueberry lemon bundt for my Mom’s birthday and came across this recipe. Can I substitute blueberries in the glaze? I also plan to put a few more berries into the cake batter. Any thoughts?

  • Lynn says:

    I made this over the weekend – the flavor was wonderful – next time I will add the extra lemon zest to the cake mix. The only issue I had is the cake came out very dense and I am not sure why.

  • Linda says:

    Do you let the glaze soak into bottom of cake since it is still in bundt pan . When do you take it out of pan?

  • Josie Jackson says:

    This turned out perfectly! It is so pretty and so easy! I think I will try it with blueberries or blackberries next time.

  • Jan Bahr says:

    Do you think I can make this in an a gel food cake pan? I don’t have a bundt pan. Thanks, looks delicious!

  • Nancy R. says:

    If in a hurry and need a quick dessert could you use a store bought Lemon Cake mix?

  • Joyce Milliner says:

    Love raspberries and will love to bake this cake.Know it is s is good.

  • Joanne Monaco says:

    I enjoy all these recipes. Thank you

  • Dre says:

    Can I make this as a layer cake, versus bundt?

  • Emilie says:

    Can we use frozen raspberries instead of fresh?

  • Dominique says:

    This cake looks amazing. Is it possible to make it with gluten free flour and if so what kind would you recommend and how much?

    • Keith Smith says:

      Try a gluten free cake mix. King aurthur makes a yellow one that would work I bet.

  • Ylonda wilson says:

    I made this cake and I let it stay as long as 45min. I followed everything to a t. However, I had to leave it in there 30more min because the bottom was not done and after all this, the cake was not done in the middle and it was not fluffy. I believe that the temp 350 Was fine, a bundt cake needs to cook longer.. May try it again in the future!

  • Michelle says:

    This cake looks beautiful! But, I’m just not a fan of Raspberries. Can I substitute any other berries? Or, are some not easily baked in cakes?

  • Carol. Dyck says:

    Will make this. Cake

  • Caroln says:

    I’m going to try this recipe with blueberries.

  • Madinah Najib says:

    came out moist and lemony- i subbed in lemon zest instead of extract

  • culinarylabschool says:

    Amazing cake recipe! My kids love sweet, so I’m happy to cook them a cake according to your recipe and they loved it! Do you think adding some nuts to the cake won’t spoil the taste?

  • Karen says:

    Using the reg. flour what does for sifting raspberries mean?

    • Amanda says:

      It’s rumored that if you coat raspberries with flour they won’t sink to the bottom.

  • nambatya annet says:

    So beautiful Amanda thanks for sharing

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