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    BeeyondCereal » Recipes » Cake Recipes

    Lemon Raspberry Bundt Cake

    Modified: Oct 18, 2023 Published: Apr 23, 2020 by Nicole Durham This post may contain affiliate links. 5 Comments

    Jump to Recipe Pin Recipe
    5 from 8 votes

    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.

    Recipe: $9.54 | Per Serving: $0.80 | Servings: 12

    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. 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.

    If you're looking for more summery desserts, make sure to check out my Strawberry Cheesecake Crescent Rolls, Homemade Peach Pie Filling, and 2 Ingredient Lemon Bars too!

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🧾 Substitutions
    • 🔪 Instructions for Lemon Raspberry Bundt Cake
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Cake Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. 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.
    2. 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.
    3. It tastes like spring. Or summer. The bright colors and bursts of fruity flavors are sure to make an impact. It'd also be great alongside our Blueberry Cream Cheese Scones.

    🥘 Ingredients

    Ingredient Notes:

    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.

    🧾 Substitutions

    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.

    When you're done you can use the Greek yogurt to make some Strawberries and Cream Overnight Oats.

    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.

    🔪 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.

    Cream butter and sugar. Beat in sour cream. Mix in lemon zest. Add eggs.

    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.

    Alternate adding flour and milk mixture. Toss raspberries in flour, then add to batter.

    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).

    Fold raspberries into batter. Pour into greased, floured bundt pan. Bake, then cool on cooling rack.

    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.

    half of the lemon rasbperry bundt cake.

    🍴 Recipe Tips

    1. 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.
    2. 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!
    3. 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.

    💭 Recipe 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 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.

    How Should I Store Lemon Raspberry Bundt Cake?

    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.

    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 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.

    sliced Raspberry Lemon Bundt Cake on a cake stand.

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    • sliced oreo bundt cake with marshmallow icing and oreo cookies to the side.
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    If you tried this Lemon Raspberry Bundt Cake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    raspberry lemon bundt cake with fresh lemon slices and raspberries.
    Print Recipe
    5 from 8 votes

    Lemon Raspberry Bundt Cake

    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.
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings: 12 slices
    Calories: 527kcal
    Cost Recipe $9.54 / Serving $0.80
    Prevent your screen from going dark

    Equipment

    • Electric Mixer (hand mixer or a stand mixer)
    • Bundt Pan
    • Measuring Cups
    • Measuring Spoons
    • Large Mixing Bowl

    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 butter, melted ($0.25)
    • 1 Tablespoon water, as needed ($0.00)
    US Customary - Metric

    Instructions

    Prep

    • 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.

    Cake Batter

    • 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, salt 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.

    Bake

    • 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.

    Lemon Glaze

    • 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.

    Notes

    • Coat raspberries in flour to prevent sinking.
    • Don't let the cake cool completely in the pan to keep it moist.
    • Freeze wrapped in plastic for up to 3 months.
    • Refrigerate for up to a week due to fresh berries.
    • Try blueberries, blackberries, or strawberries.
    • Use freshly squeezed lemon juice or microwave lemon 30 seconds for more juice.

    Nutritional Information

    Serving: 1slice | Calories: 527kcal | Carbohydrates: 80g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 382mg | Potassium: 114mg | Fiber: 2g | Sugar: 55g | Vitamin A: 692IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 2mg
    Author Nicole Durham
    Course Dessert
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Reader Interactions

    Comments

    1. Heather says

      February 01, 2021 at 8:29 pm

      5 stars
      omg - i want this for my bday!!! i love lemon cake!!! this looks amazing!!! i can't wait to make it

      Reply
    2. Beth says

      February 01, 2021 at 7:12 pm

      5 stars
      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!

      Reply
    3. Jo says

      February 01, 2021 at 5:45 pm

      5 stars
      This cake is really delicious and tasty! My daughter loves it!

      Reply
    4. Jamie says

      February 01, 2021 at 4:23 pm

      5 stars
      Such a gorgeous cake with a wonderful lemony flavor too! My family loves this recipe! Great for company as well.

      Reply
    5. Tara says

      February 01, 2021 at 4:22 pm

      5 stars
      What a fun and delicious cake, especially with those lemon curls! Love the combination of raspberry and lemon.

      Reply
    5 from 8 votes (3 ratings without comment)

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    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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