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 Cake
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.
Lemon Raspberry Bundt Cake Ingredients
- Vanilla Extract
- Sour Cream
- Lemon Juice
- Lemon Zest
- Baking Powder
What You’ll Need to Make this Lemon Raspberry Bundt Cake Recipe
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Tips for Making Raspberry Lemon Cake From Scratch
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.
Summer Bundt Cake FAQs
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.
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.
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.
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.
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.
How to Make Raspberry Lemon Bundt Cake
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.
Other Delicious Recipes to Check Out
- Bread Machine Cinnamon Rolls
- Red Velvet Cheesecake Brownies
- Microwave Scotcheroos
- Smores Pie
- Cherry Chip Cake Mix Cookies
- Keylime Cookies
Raspberry Lemon Bundt Cake
- 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)
- 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.
You’re going to love this easy lemon raspberry cake! It’s arguably the best lemon bundt cake from scratch. Don’t just take my word for it, try this raspberry lemon recipe for yourself and see!