This raspberry lemon 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.
I've always had a thing for lemons and fresh berries, so this cake was a no-brainer. It's not too dense, perfectly moist, and packed with bursts of fresh flavor in every sweet slice.
It's a delightful dessert that combines the zesty, refreshing flavor of lemon with the sweet, tartness of raspberries. This cake is a perfect balance of tangy and sweet, creating a symphony of flavors that dance on your taste buds.
One of the key highlights of this cake is its elegant appearance. A bundt cake pan ensures that the cake bakes evenly and releases effortlessly, leaving you with a perfectly formed cake that's ready to impress.
This lemon bundt cake is a versatile dessert that suits any occasion. It's an excellent choice for spring and summer gatherings when the bright flavors of citrus and berries are especially appreciated because this cake brings a burst of sunshine to every bite.
🍯 Why This Recipe Works
- It's a beginner-friendly recipe! 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.
- It's great any time of day. I feel like this cake is served up for breakfast, mid-afternoon, after dinner, and even Sunday brunch parties or Mother's Day. It's so elegant and classic.
- It tastes like spring. Or summer.. The bright colors and bursts of fruity flavors are sure to make an impact.
Raspberries- Fresh raspberries are great but you can use frozen ones too! Make sure that if you use frozen raspberries, you do NOT thaw them beforehand.
Butter- Unsalted butter works best for this recipe, but you can use salted butter if that's what you have on hand. Just omit the requested salt in the recipe so that your cake doesn't turn out too salty.
Cornstarch- Adding in some cornstarch will help to make this cake fluffy.
Sour Cream- This is a baking "secret." Adding sour cream to recipes like this and my Banana Bread with Sour Cream, makes the batter thicker, but the goods softer, richer, and more velvety in texture once baked (it's like magic!)
Lemon Zest- Adding fresh lemon zest will make the cake taste fresher too. Tip: Zest the lemons BEFORE you juice them.
Lemon glaze- You will need powdered sugar, lemon juice, lemon zest, and butter to make an incredible tasting glaze for this cake.
For specific ingredients and measurements, please see the recipe card below.
Instead of 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.
Different Berries. 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.
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, cream together the butter and sugar on high until fluffy and white. (2-5 minutes)
Step 4: Add in the sour cream and then beat on high for 1 additional minute.
Step 5: Next, add in the lemon zest and mix.
Step 6: Add in the eggs, one at a time. 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.
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. This helps prevent them from sinking into the cake batter while cooking.
Step 12: Gently fold the berries into the cake batter.
Step 13: 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.
Step 14: 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!
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.
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.
🍴 Recipe Tips
Coat the berries in flour
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 batter will be THICK
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!
Don't cool the cake in the pan
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.
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 Delicious Cake Recipes
If you tried this Raspberry Lemon Bundt Cake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Raspberry Lemon Bundt Cake
- Electric Mixer (hand mixer or a stand mixer)
- 1 cup Unsalted butter, softened to room temperature ($1.50)
- 2 cups Granulated sugar ($0.44)
- 1 Tablespoon Lemon zest ($0.12)
- 4 large Eggs ($0.32)
- 2 ¾ cups All purpose flour ($0.22)
- ¾ teaspoon Salt ($0.07)
- 2 teaspoons Baking powder ($0.04)
- 3 Tablespoons Cornstarch ($0.06)
- ½ cup Milk ($0.09)
- 3 Tablespoons Fresh lemon juice ($0.72)
- ½ cup Sour cream ($0.23)
- 1 teaspoon Vanilla extract ($0.02)
- 6 ounces Fresh raspberries ($3.20)
- 2 cups Powdered sugar ($0.46)
- 2 Tablespoons Lemon juice ($0.48)
- ½ Tablespoon Lemon zest ($0.06)
- ½ teaspoon Vanilla extract ($0.01)
- 2 Tablespoons Unsalted butter, melted ($0.18)
- 1 Tablespoon Water, as needed ($0.00)
- Preheat the oven to 350 degrees F.
- Grease a bundt cake pan and dust with flour. Shake to coat, then flip it upside and tap to remove excess flour. Set aside.
- In the bowl of a stand mixer, or with your hand mixer, cream together butter and sugar on high speed. Continue until fluffy and white. (about 2-5 minutes)
- Add in sour cream and beat on high for 1 additional minute.
- Add in the lemon zest and mix.
- Add in the eggs, one at a time. Beating well after each addition.
- In a separate bowl, whisk the flour, baking powder and cornstarch. Set aside.
- In another bowl, whisk milk, lemon juice, and vanilla extract.
- Add the flour and the milk mixture to the mixer alternatingly. Beat well after each addition. Start and end with the flour mix. Scrape down the sides of the bowl as needed.
- In a small bowl, toss the raspberries with a little bit of flour to coat them. Shake off excess flour before adding berries to batter.
- Gently fold the berries into the cake batter. The batter should be thick and fluffy.
- Put your cake batter into the bundt pan. 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.
- Begin making the frosting by combining all of the ingredients (minus the water). Mix until well blended. Slowly add in the water 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.