Lemon Raspberry Bundt Cake Recipe
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.
Servings: 1 9-cup bundt cake
Calories: 323kcal
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
Storing instructions: Wrap any unfinished cake in aluminum foil, or a cake carrier with an airtight lid, and store for up to 2 days at room temperature, or up to 4 days in the refrigerator.
Nutrition
Calories: 323kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 134mg | Potassium: 159mg | Fiber: 2g | Sugar: 31g | Vitamin A: 192IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg