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.
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 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.