Raspberry Lemon Bundt Cake

Name: Raspberry Lemon Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 cup butter (softened to room temperature ); 2 cups granulated sugar; 1 tbsp lemon zest; 4 large eggs; 2 3/4 cup all purpose flour; 3/4 tsp salt; 2 tsp baking powder; 3 tbsp cornstarch; 1/2 cup milk; 3 tbsp fresh lemon juice; 1/2 cup sour cream; 1 tsp vanilla extract; 6 oz fresh raspberries; 2 cups powdered sugar; 2 tbsp lemon juice; 1/2 tbsp lemon zest; 1/2 tsp vanilla extract; 2 tbsp butter, melted; 1 tbsp water, as needed (possibly more or less))

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This raspberry lemon bundt cake is absolutely delicious! With a tender and soft cake, fresh raspberries, and a tangy lemon glaze on top, it's the perfect summertime dessert.

lemon raspberry bundt cake on a yellow cakestand with fresh fruits for garnish

I've always had a thing for lemons and fresh berries, so this cake was a no-brainer. I love that it's so easy to make (especially with a stand mixer). All you really have to do is toss stuff in and let it do the work for you!

Of course, even if you have to use a hand mixer, the effort is worth it for such a soft, dense, and moist lemon sour cream bundt cake.

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🥘 Ingredients
🍽 Equipment Needed
🍴 Recipe Tips
💭 FAQs
🔪 Instructions
📖 Recipe
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aerial view of half of the lemon rasbperry bundt cake

🥘 Ingredients

Flour
Raspberries
Butter
Sugar
Cornstarch
Salt
Vanilla Extract
Milk
Sour Cream
Eggs
Lemon Juice
Lemon Zest
Baking Powder

🍽 Equipment Needed

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🍴 Recipe Tips

Make sure you coat your raspberries in flour before adding them to the batter. This helps to keep them from falling during baking and gives you a much prettier outcome.

The cake batter will seem a bit thick, especially compared to a box cake mix where everything is pourable. Don't worry- it's supposed to be this way!

Also, the biggest tip of all- don't let your bundt cake completely cool in the pan! If you do, you'll notice it's dried out. The hot pan will continue to cook the cake as it cools, so only give it the recommended time, to prevent dry cake.

Sliced Raspberry Lemon Bundt Cake on a plate with a fork

💭 FAQs

Can You Freeze Raspberry Lemon Cake?

Yes, you can! Simply let it finish cooling completely and then wrap it well in plastic wrap before placing 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.

How Should I Store Lemon and Raspberry Cake?

Due to the fresh berries used in this recipe, it'd be best if store 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.

What If I Don't Have Sour Cream?

If you don't have any sour cream handy, you can switch it out for greek yogurt. The results should be pretty similar and the two are often used interchangeably in baking.

Can I Use a Different Berry?

Yes, you can use any berry! I recommend blueberry or blackberry for a sweet and sour contrast, but even strawberries would taste great! Using a mix of berries could also yield tasty results.

Should I Use Fresh Squeezed Lemon Juice or Concentrated?

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 concentrated 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.

collage showing how to make raspberry lemon bundt cake

🔪 Instructions

Check out how to make raspberry lemon bundt cake with these simple step-by-step instructions:

Preheat oven to 350 degrees F.
Grease bundt cake pan and dust with flour. Shake to coat and then tap it upside down to remove as much flour as you can. Set aside.
In the bowl of a stand mixer, or with your hand mixer, cream together the butter and sugar on high until fluffy and white. (2-5 minutes)
Add in the sour cream and then beat on high for 1 additional minute.
Next, add in the lemon zest and mix.
Add in the eggs, one at a time. Beat well after each addition.
In a separate bowl, whisk together the flour, baking powder and cornstarch. Set aside.
In another bowl, whisk together the milk, lemon juice, and vanilla extract.
Add the flour and the milk mixture alternatively to the mixer, beating well after each addition. Begin and end with the flour. Scrape down the sides of the bowl as needed.
In a small bowl or a plastic bag, toss the raspberries with a little bit of flour to coat them well. This helps to prevent them from sinking into the cake batter while it's cooking.
Gently fold the berries into the cake batter.
Pour your cake batter into the bundt pan. (It's more like scooping it). Then spread it flat so it's even. 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.
Bake for about 50 minutes in the oven, or until a toothpick can come out mostly clean. It's okay if there are a few crumbs on it!
Allow the cake to cool in the bundt pan for 10 minutes, then flip it onto a plate or wire rack to finish cooling.
After the cake has been flipped to a wire rack, begin making the frosting by combining all of the ingredients (minus the water). Mix until well blended. Slowly add in the water (a few drops at a time) as you mix to get to the desired consistency.
Top your slightly warm cake with frosting, and serve warm or let it cool before eating.

eaten slice of Raspberry Lemon Bundt Cake

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5 from 6 votes