This Lemon Raspberry Bundt Cake is light and fluffy, absolutely bursting with fresh lemon and raspberries, and is super simple to make. Topped with a pretty pink lemon raspberry glaze and served with fresh whipped cream and berries, you’ll be in bundt cake heaven.
Looking for more raspberry dessert recipes? You can also try our Raspberry White Chocolate Blondies, Lemon Raspberry Parfait, Fresh Peach and Raspberry Pie, or this delicious Raspberry Syrup.
Lemon Raspberry Bundt Cake
Once the weather begins to warm up, this is one of the first cakes that comes to mind. It’s light, fluffy, and refreshing, making it a perfect springtime favorite. We top this one with a sugary homemade lemon raspberry glaze and like to serve it with fresh whipped cream and plenty of berries. A scoop of vanilla ice cream wouldn’t hurt, either!
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One great thing about this particular recipe is that it is made with vegetable oil instead of butter. That means you don’t even need a stand mixer since there is no butter to cream—just a couple of bowls and a rubber spatula will work. And of course, if you prefer using a stand mixer, by all means, go for it.
This cake has another secret ingredient: lemon paste! I especially like the lemon paste from Taylor & Colledge. A little bit goes a long way, and it produces a super fresh lemony flavor. I promise you it will rival any of your favorites from Nothing Bundt Cakes!
Key Recipe Ingredients
- Flour – either all-purpose flour or cake flour will work best.
- Baking Powder – this is what makes the cake rise in the oven.
- Sour Cream – any type of sour cream will work great. You can also substitute whole-fat Greek yogurt or even low-fat Greek yogurt if you are trying to cut calories. It keeps the cake super moist and tender, but also adds a little tartness.
- Sugar – you’ll need regular white granulated sugar.
- Eggs – any type of large eggs will work.
- Lemon Zest – use fresh lemon zest saved from the lemons you use to make the glaze.
- Vegetable Oil – you can also substitute avocado oil which is relatively flavor-free.
- Raspberries – use fresh raspberries instead of frozen ones.
- Lemon Extract – we like to use lemon extract and also lemon paste from Taylor & Colledge.
- Raspberry Jam – the raspberry glaze for this bundt cake gets its raspberry flavor from raspberry jam. You can use your favorite brand or even make your own.
How to Make Lemon Raspberry Bundt Cake
- Make lemon glaze. In a large bowl, add the powdered sugar, lemon juice, vanilla extract, lemon extract, and raspberry jam. Whisk well to combine, adding a bit more lemon juice or powdered sugar if necessary to reach your desired consistency. Set aside.
- Mix batter. Grease and flour a 9″ bundt cake pan and set aside. In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, and vanilla extract. Add the flour mixture to the egg mixture, stirring until combined. Fold in fresh raspberries very gently, then pour cake batter into the prepared bundt cake pan.
- Bake. Bake in a preheated 350-degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Invert cake. Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- Serve. Drizzle the glaze over the cake and let it cool completely before slicing. Serve with a dollop of whipped cream and fresh raspberries. Enjoy!
Recipe Variations
- Add shredded coconut to the batter for a tropical twist.
- Fold white chocolate chips into the batter for added sweetness.
- Infuse the batter with dried lavender for a slightly floral flavor.
- Add ground ginger to the cake batter for a warm and spicy kick.
Frequently Asked Questions
You can use either a 9 cup or 10 cup bundt cake pan for this recipe. Obviously, the 10 cupcake pan will yield a slightly shallower cake. If you want a larger cake, we have given a conversion for using a 12 cup bundt pan below.
This is also a great recipe for making mini bundt cakes – just be sure and adjust the bake time accordingly.
The trick here is two parts. First, you need to properly prepare your bundt pan. It’s important to grease and then add a dusting of flour, patting out any extra flour that doesn’t stick to the butter/oil. Second, let your cake cool for about 5-10 minutes before flipping it over and inverting it onto your serving plate.
Wrap any unfinished cake in aluminum foil, or a cake carrier with an airtight lid, and your Lemon Raspberry Bundt Cake can be stored for up to 2 days at room temperature, or up to 4 days in the refrigerator.
Of course! We’ve even converted the recipe for you here. Your bake time will be closer to 40-45 minutes, so just keep a close eye on it in the oven:
2 ¼ cups All-Purpose Flour
3 tsp Baking Powder
1 tsp Salt
1 ½ cups Sour Cream
4 large Eggs
1 ½ cups Sugar
2 tsp, Lemon Zest
¾ cup Vegetable Oil
1 ½ tsp Lemon extract or lemon paste
2 ¼ cups Fresh Raspberries
Lemon Raspberry Bundt Cake Recipe
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons lemon zest
- 1/2 cup vegetable oil
- 1 teaspoon lemon extract
- 1½ cups raspberries
Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9" bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil and vanilla extract.
- Add the flour mixture to the egg mixture, stirring until combined. Fold in fresh raspberries very gently, then pour cake batter into the prepared bundt cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
Raspberry Glaze
- In a large bowl, add the powdered sugar, lemon juice, vanilla extract, lemon extract and raspberry jam. Whisk well to combine, adding a bit more lemon juice or powdered sugar if necessary to reach your desired consistency.
- Drizzle the glaze over the cake and let it cool completely before slicing. Serve with a dollop of whipped cream and fresh raspberries. Enjoy!
Notes
Nutrition
Did you make this?
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Our homemade Lemon Raspberry Bundt Cake is topped with a pretty pink lemon raspberry glaze and served with fresh whipped cream and berries. It’s light, fluffy and packed full of lemon and raspberry flavor, just in time for spring.
This bundt cake looks amazing. I need to have a piece of this with my cup of coffee right now.
That glaze sounds amazing with a lemon cake!
I need to get my bundt game on! It’s such a wonderful cake and stays fresh for so long.
That glaze! My husband loves all the raspberry things. This will be on my spring baking list.
I am loving the flavors and that glaze is droolworthy!
I love a good bundt cake. That glaze puts this one over the top!