Lemon Raspberry Bundt Cake

🥘 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.

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.