This Lemon Raspberry Bundt Cake is absolutely delicious! With a tender and soft cake, fresh raspberries studded throughout, and a tangy lemon glaze on top, it's the perfect summertime dessert.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
I've always loved the combination of lemons and fresh berries, so this cake was an easy choice. It's perfectly moist, not too dense, and filled with bright, fresh flavor in every slice.
The zesty lemon pairs beautifully with sweet, tart raspberries, creating a balanced dessert that's both refreshing and satisfying. Each bite brings just the right mix of tangy and sweet.
Baking this cake in a bundt pan gives it an elegant look while ensuring even baking and easy release, making it a simple way to serve a dessert that feels special.
This lemon bundt cake is versatile enough for any occasion, but it truly shines at spring and summer gatherings when light, citrusy desserts are especially welcome. For more warm weather treats, be sure to check out Strawberry Cheesecake Crescent Rolls, Homemade Peach Pie Filling, and 2 Ingredient Lemon Bars.
Jump to:
⭐⭐⭐⭐⭐ The Buzz From Readers
"Such a gorgeous cake with a wonderful lemony flavor too! My family loves this recipe! Great for company as well."
- Jamie
💛 Why You'll Love This Recipe
- Beginner friendly. This Lemon Raspberry Bundt Cake is easy to make, especially with a stand mixer. Just add the ingredients and let the mixer do the work. Even with a hand mixer, the effort is well worth it for such a soft, moist lemon sour cream bundt cake.
- Any time treat. This cake works for breakfast, brunch, afternoon gatherings, or dessert. Its classic look makes it perfect for occasions like Mother's Day or Sunday brunch.
- Tastes like spring. Bright citrus flavor and bursts of fruit make every slice feel fresh and seasonal. It also pairs beautifully with Blueberry Cream Cheese Scones.
🛒 Ingredients
Raspberries. Fresh or frozen, both work. If using frozen raspberries, add them straight from the freezer without thawing.
Sour cream. This is the key to the cake's soft, rich, and velvety texture once baked. We use the same trick in our Banana Bread with Sour Cream for extra moisture and tenderness.
Lemon zest. Fresh zest gives the cake a bright, fresh lemon flavor. Zest the lemons before juicing.
Lemon glaze. Made with powdered sugar, lemon juice, lemon zest, and butter, the glaze adds a sweet, tangy finish.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Sour cream swap. Greek yogurt can be used in place of sour cream for a similar texture and flavor. Any extra yogurt is great for making Strawberries and Cream Overnight Oats.
Berry options. Swap raspberries for blueberries, blackberries, strawberries, or use a mixed berry blend for a different flavor twist.
💰 Budget-Friendly Tips
Use frozen raspberries: Frozen berries are often cheaper; don't thaw before folding in.
Buy lemons in bags: Bagged lemons usually cost less per lemon than singles and give you zest and juice.
Store-brand basics: Sugar, flour, powdered sugar, and butter are all great places to save with store brands
🥄 Instructions for Lemon Raspberry Bundt Cake
Step 1: Preheat the oven to 350 degrees F.
Step 2: Grease the bundt cake pan and dust it with flour. Shake to coat, and then tap it upside down to remove as much flour as you can. Set aside.
Step 3: In the bowl of a stand mixer or with your hand mixer, add butter and sugar (Image 1). Cream together on high until fluffy and white. (2-5 minutes)
Step 4: Add in the sour cream (Image 2) and then beat on high for 1 additional minute.
Step 5: Next, add in the lemon zest (Image 3) and mix.
Step 6: Add in the eggs, one at a time (Image 4). Beat well after each addition.
Step 7: In a separate bowl, whisk together the flour, baking powder, and cornstarch. Set aside.
Step 8: Whisk together the milk, lemon juice, and vanilla extract in another bowl.
Step 9: Add the flour and the milk mixture alternatively to the mixer, beating well after each addition. Begin and end with the flour (Images 5 & 6).
Step 10: Scrape down the sides of the bowl as needed.
Step 11: In a small bowl or a plastic bag, toss the raspberries with a little bit of flour to coat them well (Image 7). This helps prevent them from sinking into the cake batter while cooking. Add to cake batter (Image 8).
Step 12: Gently fold the berries into the cake batter (Image 9).
Step 13: Pour your cake batter into the bundt pan. (It's more like scooping it). Then spread it flat, so it's even (Image 10). Next, take the bundt pan and smack it against the table or countertop to shake out the air bubbles and get the top just a little more evenly distributed.
Step 14: Bake for about 50 minutes in the oven or until a toothpick can come out mostly clean (Image 11). It's okay if there are a few crumbs on it!
Step 15: Allow the cake to cool in the bundt pan for 10 minutes, then flip it onto a plate or wire rack to finish cooling (Image 12).
Step 16: After the cake is flipped to a wire rack, begin making the frosting by combining all ingredients (minus the water). Mix until well blended.
Step 17: Slowly add in the water (a few drops at a time) as you mix to get to the desired consistency.
Step 18: Top your slightly warm cake with frosting, and serve warm or let it cool before eating.
👩🏻🍳 Expert Tips
- Coat the berries. Toss raspberries in flour before folding them into the batter to help prevent sinking and keep the cake looking even.
- Expect thick batter. The batter will be thicker than a boxed cake mix. This is normal and helps create the right texture.
- Don't cool in the pan. Remove the cake from the bundt pan after the recommended cooling time. Leaving it in the hot pan too long can dry it out.
❄️ Storage and Make Ahead
Storage: Refrigerate the Lemon Raspberry Bundt Cake in an airtight container for up to 1 week due to the fresh berries.
Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the fridge.
Make Ahead: Bake the cake a day ahead and glaze before serving, or glaze and refrigerate once fully cooled.
🥗 Side Dishes or Pairing Ideas
Serve Lemon Raspberry Bundt Cake with fresh berries, whipped cream, or vanilla ice cream, and pair with milk or lemonade. This cake is perfect for brunches, spring gatherings, baby showers, or light summer desserts.
- Pink Chocolate Covered StrawberriesRecipe $2.33 / Serving $0.47
- Lemon Curd DonutsRecipe $8.04 / Serving $0.58
- Lemon Bars with Graham Cracker CrustRecipe $4.25 / Serving $0.18
- Strawberry Pink LemonadeRecipe $3.48 / Serving $0.35
❓ Recipe FAQs
Yes, you can! Simply let it finish cooling completely and then wrap it well in plastic wrap before placing it in an airtight container. Freeze it for up to 3 months. Let it thaw on the counter (or in the fridge) for a few hours before eating.
Due to the fresh berries used in this recipe, it'd be best if the cake was stored in the fridge. Keep it well covered so that it doesn't dry out and you should expect it to last up to a week and still taste amazing.
Either. Since you'll have a lemon handy for the zest, might as well squeeze what you can out of it and get your money's worth. You can finish off with the concentration to help you reach the requested amounts.
Pro tip- if you stick your lemon in the microwave for about 10-30 seconds you can get more juice out of it.
🍽️ More Recipes You'll Love
- Seedling CupcakesRecipe $7.15 / Serving $0.30
- Easter Confetti CakeRecipe $16.91 / Serving $1.06
- Cake Mix Coffee CakeRecipe $3.46 / Serving $0.22
- Oreo Bundt CakeRecipe $5.72 / Serving $0.48
🐝 If you tried this Lemon Raspberry Bundt Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Lemon Raspberry Bundt Cake
Equipment
- Electric Mixer (hand mixer or a stand mixer)
Ingredients
Lemon Raspberry Cake
- 1 cup unsalted butter, softened - ($1.98)
- 2 cups granulated sugar - ($0.72)
- ½ cup sour cream - ($0.50)
- 1 tablespoon lemon zest - ($0.18)
- 4 large eggs - ($0.60)
- 2 ¾ cups all-purpose flour - ($0.36)
- 2 teaspoons baking powder - ($0.10)
- ¾ teaspoon salt - ($0.01)
- 3 tablespoons cornstarch - ($0.12)
- ½ cup milk - ($0.10)
- 3 tablespoons lemon juice - ($0.17)
- 1 teaspoon vanilla extract - ($0.03)
- 6 ounces fresh raspberries - ($3.47)
Lemon Glaze
- 2 cups powdered sugar - ($0.72)
- 2 tablespoons lemon juice - ($0.11)
- ½ tablespoon lemon zest - ($0.09)
- ½ teaspoon vanilla extract - ($0.03)
- 2 tablespoons unsalted butter, melted - ($0.25)
- Water, as needed - ($0.00)
Instructions
- Preheat & Prep: Preheat the oven to 350°F. Grease a bundt pan and dust lightly with flour. Tap out excess and set aside.
- Cream Butter and Sugar: In a stand mixer or large bowl with a hand mixer, beat the butter and sugar on high speed for 2 to 5 minutes until light and fluffy.
- Add Sour Cream and Zest: Beat in the sour cream and continue mixing for 1 minute. Add the lemon zest and mix to combine.
- Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch.
- Prepare Wet Ingredients: In another bowl, whisk together the milk, lemon juice, and vanilla extract.
- Combine Batter: Alternately add the dry ingredients and the milk mixture to the batter, beginning and ending with the flour mixture. Mix just until combined after each addition.
- Fold in Raspberries: Lightly toss the raspberries with a small amount of flour, shaking off excess. Gently fold them into the batter.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for about 50 minutes, or until a toothpick inserted comes out mostly clean with a few crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then invert onto a plate or wire rack to cool completely.
- Make the Glaze: In a bowl, mix the powdered sugar, lemon juice, lemon zest, vanilla extract, and melted butter until smooth. Add water gradually until the desired consistency is reached.
- Glaze & Serve: Spoon the glaze over the slightly warm cake or allow the cake to cool fully before glazing. Slice and serve.
Notes
- Berry Prep: Tossing the raspberries in flour helps prevent them from sinking during baking.
- Cooling Tip: Do not allow the cake to cool completely in the pan to maintain moisture and prevent sticking.
- Berry Swaps: Blueberries, blackberries, or chopped strawberries can be used in place of raspberries.
- Lemon Flavor: Freshly squeezed lemon juice provides the best flavor. Microwaving lemons briefly helps release more juice.
- Storage & Freezing: Store covered in the refrigerator for up to 1 week due to the fresh berries. Wrap tightly and freeze for up to 3 months.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Heather says
omg - i want this for my bday!!! i love lemon cake!!! this looks amazing!!! i can't wait to make it
Beth says
This looks amazing! I am so excited to request this for my Valentines' Day dessert! Good thing it's easy enough for the hubby and kids to make!
Jo says
This cake is really delicious and tasty! My daughter loves it!
Jamie says
Such a gorgeous cake with a wonderful lemony flavor too! My family loves this recipe! Great for company as well.
Tara says
What a fun and delicious cake, especially with those lemon curls! Love the combination of raspberry and lemon.