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!
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 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!
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.
Love big bundts? Check these out!
Chocolate Bundt Cake with Cream Cheese Filling
Raspberry Lemon Bundt Cake
Ingredients
Lemon Cake
- ¾ cup (170g) unsalted butter, room temperature
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2½ cups (285g) cake flour
- ½ teaspoon kosher salt
- 2½ teaspoons (12g) baking powder
- 1¼ cups (300g) milk, room temperature
- 2 tablespoons vegetable oil
- 2 teaspoons lemon extract
- 1¼ 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
Instructions
Lemon Cake
- Preheat the oven to 350 degrees and butter and flour (or use pan release) a bundt pan.
- In a medium-sized bowl add the flour, baking powder, and salt. Whisk or sift then set aside.
- 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.
- With the mixer on low, add the eggs one at a time. Add the milk, oil, and lemon extract and mix until incorporated.
- Add the flour mixture and mix on medium-low until combined, do not over mix.
- Remove bowl from stand mixer and stir raspberries in by hand. Reserve a few to sprinkle over batter once it is in the pan.
- Pour the batter into the bundt pan.
- Sprinkle remaining raspberries over top.
- 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.)
- 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
- Add fresh raspberries to a powerful blender or food processor.
- Add in cream cheese and heavy cream and blend until smooth.
- 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.
- Chill until ready to serve.
Video
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I’m going to try this recipe with blueberries.
came out moist and lemony- i subbed in lemon zest instead of extract
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?
Using the reg. flour what does for sifting raspberries mean?
It’s rumored that if you coat raspberries with flour they won’t sink to the bottom.
So beautiful Amanda thanks for sharing
I made this yesterday…dont know what i did wrong. Used a cheesecake pan cuz didnt have bundt pan. The cake came out very dense…a weird texture that was not even cake like. I had to throw the entire cake out cuz it was such a weird rubbery like texture. I could taste the lemon and raspberry but the cake was not good to eat. Has this happened to anyone, so disappointing. I went iver the ingredients and i cant figure what went wring
Hey there! I am going to make this cake tomorrow! One question for you-after you let the glaze soak on the bottom of the cake for 15 minutes, turn it out, do you put the rest of the glaze on the top or do you cool the cake to room temp first then put the glaze on? Do you refrigerate just the glaze or the cake itself? Thank you!
Hi, I would like to try this wonderful lemon cake, but here in Norway we don’t have Lemon extract! Can I use fresh lemon juice and how much of it??
I hope can help
Chris
What is cake flour for the raspberry Lemon Bundt cake?
Ok, first of all let me say that I love “I Am Baker” – follow her and love her stuff. But how do I choose from all of these great looking recipes? The pics and videos get me salivating and every description starts with, “This is just the best thing I’ve ever made!” or “My kids and husband can’t stop eating this!” Mind you, that level of enthusiasm is understandable, I mean who would take the time to try a recipe when the description begins with, “Meh, it’s just ok” So I go to the reviews to find out the real deal – I mean it works for Amazon, right? But NO, many of the 5-star reviews are from people who haven’t even tried the recipe yet! (“Yummy, that looks good … can’t wait to try it!) and then there are those who don’t follow the recipe (Made this, but substituted avocados for raspberries and goat milk in lieu of whipping cream”). Not helpful. So here’s a real review from someone who followed the recipe: Meh, it’s ok. Sweet, tasty, but really not that memorable. The prep time estimate of 15 minutes is hilarious – I couldn’t make this in 15 minutes if my life depended on it. Try 45 for a normal human who is leaving a terrible mess for someone else to clean up. But great work IAB, keep it up!!