Lemon Raspberry Bundt Cake

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.


– All-Purpose Flour – Baking Powder – Salt – Sour Cream – Lemon Zest

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 top of the bundt cake pan and flip the cake onto the serving plate.


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