This Lemon Raspberry Bundt Cake is light and fluffy, absolutely bursting with 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.
Glazed 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!
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 Lemon Raspberry Bundt Cake has another secret ingredient: lemon paste! We especially like the lemon paste from Taylor & Colledge. A little bit goes a long way and it produces a super fresh lemony flavor. We promise it will rival any of your favorites from Nothing Bundt Cakes!
Ingredients Needed for Lemon Raspberry Bundt Cake
- Flour - either all-purpose flour or cake flour will work best.
- Baking Powder - this is what makes the cake rise in the oven.
- Salt - sea salt is our favorite.
- 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.
- 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.
- Lemon Paste - we like the lemon paste from Taylor & Colledge. You can also substitute lemon extract.
- Powdered Sugar - any type will work. We suggest sifting it first.
- Lemon Juice - use fresh lemon juice and be sure and save the zest for the cake.
- Vanilla Extract - pure vanilla extract tastes best.
- Lemon Extract - use your favorite brand.
- Raspberry Jam - use your favorite brand, or even homemade!
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 paste. 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!
Frequently Asked Questions
What Size Bundt Cake Pan Should I Use?
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.
How Do I Keep a Cake From Sticking to a Bundt Pan?
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.
How Should I Store Bundt Cake?
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.
Can I Use a 12 Cup Bundt Pan?
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 Paste
- 2 ¼ cups Fresh Raspberries
More Bundt Cake Recipes
Lemon Raspberry Bundt Cake Recipe
- 1 ½ cups All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 cup Sour Cream
- 1 cup Sugar
- 3 large Eggs
- 1 ½ tsp Lemon Zest from 2-3 Fresh Lemons
- ½ cup Vegetable Oil
- 1 tsp Lemon Paste or 2 tsp lemon extract
- 1 ½ cups Fresh Raspberries
- 1 cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- ½ tsp Vanilla Extract
- ½ tsp Lemon Extract
- ¼ cup Raspberry Jam
Lemon Raspberry Bundt Cake
- 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 paste.
- 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.
- Drizzle the glaze over the cake and let it cool completely before slicing. Serve with a dollop of whipped cream and fresh raspberries. Enjoy!
- 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.
Here are some more cake recipes that we love:
- Old-Fashioned Pineapple Cake
- Zucchini Cupcakes with Cinnamon Buttercream Frosting
- Pumpkin Cake with Cream Cheese Frosting
- Lemon Bundt Cake
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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.
Tuesday #SpringSweetsWeek Recipes
Here are the recipes for Spring Sweet Week for Tuesday. Be sure to also check out my post for Lemon Blueberry Loaves from Monday, especially if you're a fan of all things lemon.
- Blackberry Lavender White Mocha Latte by Jen Around the World
- Chocolate Whiskey Cupcakes by Karen's Kitchen Stories
- Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
- Coconut Lime Swig Cookies by Devour Dinner
- Dessert Charcuterie Board by Nik Snacks
- Fresh Pineapple Salsa by The Spiffy Cookie
- Fresh Pineapple Upside Down Cake by A Kitchen Hoor's Adventures
- Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D's Books and Cooks
- Kiwi Creme Brûlée by Cindy's Recipes and Writings
- Kumquat Cheesecake Bars by Sweet Beginnings
- Lemon Raspberry Bundt Cake by The Carefree Kitchen
- Mini Honey Lavender Coffee Cakes by That Recipe
- Mini Rhubarb Crumb Loaves by Kate's Recipe Box
- Strawberry Rhubarb Oat Bars by Family Around the Table
- Strawberry Scones by House of Nash Eats
- White Chocolate Raspberry Scones by Blogghetti
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.