Raspberry Lemon Bundt Cake

filed under: Cakes on August 7, 2017

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

4.6 from 15 votes
Raspberry Lemon Bundt
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
  • ¾ cup (170g) unsalted butter, room temperature
  • cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • cups (285g) cake flour
  • ½ teaspoon kosher salt
  • teaspoons (12g) baking powder
  • cups (300g) milk, room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons lemon extract
  • cups (6 ounces) raspberries
  • 1 tablespoon all-purpose flour, for sifting raspberries
  • 1 tablespoons fresh lemon zest, for garnish
Raspberry Glaze
  • 1 package (6 ounces or 1 1/4 cups) raspberries, save a few for garnish
  • 3 ounces cream cheese, room temperature
  • ¼ cup (60g) heavy whipping cream, room temperature
  • 2-3 cups (250-375g) confectioners' 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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  • Christina says:

    I have made lots of lemon raspberry flavored desserts as they are a match made in heaven, IMHO! I love Driscoll’s raspberries, and have even seen them in grocery stores in the UK!! LOVE this cake! 🙂

  • Valerie says:

    Raspberries are my favorite summer fruit. I cannot wait to try out this cake! I bet the lemon pairs with the raspberries in a very delicious way.

  • Jett Whitfield says:

    This is so pretty and I bet it tastes delicious! Can’t wait to try this one. Thanks so much for sharing =)

  • Gayle says:

    It looks not only delicious and beautiful and yummy but I can’t wait to have my husband make it ( as he is the chief cook and bottle washer in our home ). I am unable to accomplish such things. I stumbled across this cake on a my email and now I can sign up for more recipes! Yea me! I’m a happy camper! Thank you!

  • Carolyn says:

    Just made this. It’s heavenly. One question, should this be refrigerated because of the cream cheese frosting? Thanks for sharing this recipe!

    • Amanda says:

      Yay! Glad you liked it. I did not refrigerate it, but ours was gone in 2 days. 🙂

  • 2pots2cook says:

    Oh dear ! I’m with you all the way ! Thank you !

  • MURIEL says:

    Can’t wait to try this one! Thank you!

  • Jenn says:

    Do you know the calorie count per serving?

  • Chris chapman says:

    Hi will try and successfully make a raspberry lemon fund cake! I bought a fund tin ages ago but never made a cake! This looks and reads gorgeous! Thankyou for the recipe.

  • Betty Posey says:


  • lida says:

    I really am not a raspberry person is there another person could use?

    • Donita Kritzell says:

      Blueberries go so well with lemon. I am sure it would be awesome!!

    • barb says:

      I bet you could use blackberries.

      • Debbie says:

        I am planning to do that. I’ll post how it turns out!

        • Debbie says:

          I meant blueberries!

  • Dawn Ramirez says:

    Looks delicious

  • Julie says:

    Sounds Wonderful!

    Have you tried making mini-bunt cakes with this recipe.
    If so, what temperature and for how long did you bake them?

    Thank you!

  • Julie Clauss says:

    Can you use a hand mixer if you don’t have a stand mixer?

  • Louise says:

    I’m disappointed that I can’t print this recipe.

  • Barbara Rich says:

    I will be making theis one for sure.Love anything Lemon and the raspberries top the cke. No pun intended

  • Jeanette says:

    Raspberries are a really healthy fruit & so I can’t wait to make this cake as it looks so YUMMY!!😋

  • jeanne williams says:

    I cannot wait to try this lemon cake looks wonderful

  • Patricia Firth says:

    Amanda has accomplished a lot in her young years. The Lemon Raspberry Bundt cake sounds delicious and I must try it. I love getting new recipes to try. Thank you.

  • Lynn Norton says:

    Can I use a lemon box cake mix instead of by scratch

  • June Smith says:

    That sounds good and looks great

  • jean scotten says:


  • Joanne O says:

    How do I make with a boxed lemon cake mix? Any thing special I have to do differenly other than the directions on the box?

    Has anyone made it with the box?

  • Elizabeth Durand says:

    I wonder if we could use other berries…Black berries,strawberries,saskatoon berries or blueberries

  • Mary says:

    I made this!! I haven’t tried it yet. It’s cooling. I cheated though. I used a white cake mix, lemon juice instead of water, 3eggs, and melted butter following measurements on the box. Also, I added the grated rind of a lemon. Folded in the flour dusted raspberries and baked it. It looks perfect! Now to add the glaze on top. Which tastes amazing. One note about that. There wasn’t enough moisture in the raspberries, cream cheese, and cream to make it pourable. I added lemon juice along with 2 cups of powdered sugar to get the right consistency.