Lemon Raspberry Bundt Cake is a light, zesty dessert that combines the bright flavor of lemon with the sweetness of raspberries. The result is a beautifully moist and fragrant cake that’s perfect for any occasion. Whether you’re hosting a family gathering or enjoying a quiet afternoon with a cup of tea, this cake is sure to be a crowd-pleaser.
To begin, preheat your oven and grease a Bundt pan to ensure easy removal of the cake once it’s baked. In a bowl, whisk together flour, baking powder, and a pinch of salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Then, mix in fresh lemon zest and lemon juice, which will give the cake its signature citrusy tang.
Slowly incorporate the dry ingredients into the wet mixture, alternating with buttermilk (or sour cream for an extra rich texture). Gently fold in fresh raspberries, being careful not to crush them. This will add bursts of fruity flavor throughout the cake.
Pour the batter into the prepared Bundt pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean—this usually takes about 45-55 minutes, depending on your oven. Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
For an extra special touch, make a simple glaze by combining powdered sugar, a little lemon juice, and a splash of milk until smooth. Drizzle this glaze over the cooled cake for a sweet, tangy finish.
This Lemon Raspberry Bundt Cake is a beautiful and delicious treat with the perfect balance of tart lemon and sweet raspberries. It’s a delightful dessert that will brighten any occasion, whether you’re serving it at a party, enjoying it with your family, or treating yourself to something special.
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 cup sour cream
- 1 1/2 cups raspberries fresh or frozen
- 2 tablespoons all-purpose flour for coating raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sour cream until the batter is smooth and well incorporated.
- In a small bowl, gently toss the raspberries with 2 tablespoons of flour to coat them. Gently fold the raspberries into the batter.
- Pour the batter into the prepared Bundt pan and spread it evenly with a spatula.
- Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Serve with a dusting of powdered sugar or a lemon glaze, if desired.
Nutrition
Lemon and raspberry go so well together! Love this cake!
This cake is soooo good!!! Perfect for my family get-togethers!
Yummy! But maybe add more raspberries next time for extra flavor!
Super easy to bake and it looks amazing! Got a lot of compliments!
I’m so glad it turned out well for you! This recipe is a real keeper.
I tried this recipe and it was too tangy for my taste. Maybe I’m just not a lemon fan?
i have never bake much but this was easy! thumbs up!
Looks beautiful, tastes even better! Definitely making it again.
Good but not great, my mom’s recipe is better for sure.
Nah, I don’t think this can compete if your mom’s is that good. What’s her secret? 😂
Everyone’s mom has a special touch! But this recipe is pretty nice too.
I think there’s too much lemon? Kinda overpowered the taste of the raspberries.
Yikes, the cooking time was way off. Mine took over an hour.
Didn’t turn out as expected. Mine was super dry. What did I do wrong?
Easy recipe! I did it without the raspberries since I didn’t have any, still turned out great!
It came out kinda dense, not sure if I did it right. I followed the recipe.
Why didn’t my cake have the nice shape? Ugh, wasn’t pretty at all. Tasted okay tho.
Pretty good! I used more lemon zest than called for because I’m obsessed. Also I swear my berries bled a lot more than the last time—still delicious though.
Lemon and raspberry? I guess that makes sense, but I don’t like citrus!
Totally get that! Citrus can be a bit much if you’re not into it. Maybe try swapping the lemon for vanilla or almond extract instead?
This is sooo sweet. I prefer less sugar. Next time I’ll tweak it.
Is sour cream really necessary? I might try yogurt next time.
Why would you skip sour cream? It’s there for a reason! You might end up with a dry cake. Just saying!
Yogurt should work fine! It just might change the flavor a bit. But sour cream gives it that creamy goodness! 😋
5 stars!!! My kids devoured it in minutes! 🤩
This cake is amazing! The lemon and raspberry combo is perfection. Everyone loved it at the party!
This cake is amazing! So moist and the lemon flavor is just perfect!