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!
Yummy! Made it for my friend’s bday and it was a hit. Everyone loved it!
Yummy! Gonna bake it again this weekend with some friends. Can’t wait to show it off!
I followed the recipe but it didn’t rise much. It tasted okay but was kinda dense. Not sure where I went wrong.
Meh, didn’t really impress me. I expected more lemon flavor, it was kinda bland.
I totally get you! Maybe try using more lemon zest next time? It’s super easy to adjust the flavor.
Why use raspberries? Can’t you just put chocolate in it instead? 🤔
Raspberries add a unique tartness that complements the lemon! Chocolate would just be too sweet. 🍰
But why not mix chocolate and raspberry? That could taste good too! 🤷♀️
Never made a Bundt cake before, this one was simple and fun! Will definitely make it again! 👍
Sounds simple, but doesn’t it take a long time to bake? I prefer recipes that are quicker, lol.
So glad you enjoyed it! Bundt cakes are really fun to make and perfect for beginners. What did you serve it with?
No lie, the batter smelled like lemon bars. I didn’t have sour cream so I used plain Greek yogurt—still good. The flavor is super balanced, not too tart.
Lemon and raspberry? Never thought they’d go together. But wow, this dessert is so light yet rich. Yum!
I was skeptical about the lemon and raspberry combo too, but it’s amazing! Definitely trying this soon!
Lemon and raspberries? Sounds a bit weird to me. I prefer chocolate anyway.
This cake is a lie. It didn’t look like the picture at all. 😒
Made this yesterday—so bright and springy. The lemon zest really comes through, and the bundt shape looks fancy without much effort.
The raspberry part was slippery for me to fold, ended up making a mess. Should’ve used some canned ones instead.
I love lemon raspberry anything! This cake was a hit at my party. Everyone wanted the recipe! 🌟
Hmm, I don’t know. Isn’t raspberry too tart for a cake? I prefer chocolate.
Sounds delicious! I need to try this recipe for my next gathering. 🍰
I added extra raspberries because why not? Best decision ever! Total game changer!
Cake not good! It burned in oven. Too many eggs, I think. Will not try again.
Made this today and the lemon flavor is so bright but not overpowering. The raspberries stay nice and juicy too. I used frozen berries and it still turned out great.
Way too much lemon for me. I think only lemon zest would have been enough. Next time I’ll skip the juice. 🥴
Yummy but kinda too sweet. Less sugar would be much better. Overall a good recipe tho! 👌
I find it sweet too! Maybe using less sugar next time would make a huge difference. But still delicious, right? 😊
This cake is amazing! The lemon and raspberry combo is perfect, and it was super easy to make. Definitely a hit at my family gathering! ⭐⭐⭐⭐⭐
This sounds dangerously good. Lemon + raspberries in a bundt is such a winning combo. I’d probably add a quick lemon glaze too.
Yesss, that combo is unreal. Lemon + raspberries in a bundt cake feels like sunshine in dessert form. Lemon glaze would make it even more dangerous 😄
I’m not totally sure about 4 eggs—seems like a lot for 1 cup sour cream? Could end up dense? Still gonna try it though, just maybe watch the bake time.
I don’t know how you can call this a Bundt cake without chocolate. Where’s the chocolate? 🤷♀️
Bundt cake isn’t all about chocolate! This lemon raspberry one sounds amazing! 🍋❤️
I used frozen raspberries and it turned out great! Didn’t notice a difference! 🍰✨⭐⭐⭐⭐
That’s awesome! I’ve always thought frozen fruits work just as well. Will try it next time! 😊
Eh, I’m not too sure about using frozen raspberries. Fresh one’s are way better, right? 🤔
I think lemon is overrated, so I kinda skipped the zest and juice. Why did I even do this recipe? 🤔
I love how fresh and vibrant this cake is! It’s like summer on a plate. Will make again for sure!
Is 4 eggs really enough for 2 cups flour? My batter seemed thick, but I went with it. Cake turned out dense—tasty, just heavy.
I followed the recipe but my cake fell flat! What did I do wrong? Is it the eggs? Help! 😩
So good and refreshing! My kids loved it too! What a winner! 🎉
Sounds tasty, but 4 eggs feels like a lot for 1 cup butter. Did anyone else feel the crumb was kind of eggy?
Super easy recipe. I used a glaze and it kinda overflowed? maybe my pan was smaller. But overall 10/10.
Soooo good! My kids devoured it. Used frozen raspberries and it turned out just fine. Will make again!
I’m glad your kids loved it! Using frozen raspberries is a smart idea. Can’t wait to try it myself!
I didn’t have fresh lemons so I used bottled juice—still good but not as aromatic. Next time I’ll zest extra.
Could you use margarine instead of butter? I tried with margarine once and it tasted kinda… chemical? Maybe this recipe needs real butter.
I think real butter will make a noticeable difference—margarine can taste a bit off sometimes because of the additives. If you do use it, look for a “butter-style” margarine and don’t overmix.
I tried this and it came out way too dense. I think I mixed it too much? Not for me.
I dunno, but this sounds delicious! Maybe you should try again but mix less, it might be good then.
You might’ve overmixed for sure! Try mixing until just combined next time. It should help make it lighter. 🍰
I botched a bundt once and it never came out lol… Hopefully greasing it good solves it. Any tips for not sticking?
Not gonna lie, I thought it would be way more tart. It’s tasty, but the lemon feels a little subtle to me. Could use more zest maybe?
I used the wrong pan once (not Bundt) and it came out flat—don’t do that 😂 But the recipe itself seems solid. I’d reduce sugar slightly next time.
This cake turned out amazing! So moist and flavorful. The lemon and raspberry combo is perfect! 🌟
My toothpick came out clean at 45 minutes but I still baked 50. Kinda overdid it—should’ve trusted my gut lol.
idk i followed it but my cake was kinda flat… maybe i overmixed? also 350 seems too low? anyway it tasted good just not pretty.
This was an absolute hit at the family gathering! So moist and flavorful. Everyone asked for the recipe!
Ain’t no way that cake can be that good. Sounds too sweet to me. How much sugar is in it?
I’m so glad to hear that! It sounds delicious. Can’t wait to try it myself!
Why 4 eggs? I used 3 because that’s what I had and it still baked, but the crumb was smaller and kind of gummy in the middle. Next time I’ll do it properly.
I’ve had this happen too—when I swap eggs, the texture changes a lot. Also did you make sure the toothpick is truly clean and not just wet batter? Bundts can look done but still need a few extra minutes.
Good point! The 4 eggs really help set the crumb in a Bundt—using 3 could definitely make it bake up tighter and maybe gummy in the center. Next time I’d stick to the full amount and make sure you’re not underbaking (ovens vary).