Lemon Raspberry Bundt Cake Recipe

4.13 from 8 votes

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.

Prep Time10

Cook Time35

Cooling time5

Total Time50

Course: Dessert

Cuisine: American

Servings: 9 cup bundt cake

Calories: 323kcal

Author: The Carefree Kitchen

Ingredients

1 ½ cups All-Purpose Flour
2 teaspoon Baking Powder
½ teaspoon Salt
1 cup Sour Cream
1 cup Sugar
3 large Eggs
1 ½ teaspoon Lemon Zest from 2-3 Fresh Lemons
½ cup Vegetable Oil
1 tsp Lemon Extract or lemon paste
1 ½ cups Fresh Raspberries

Glaze

1 cup Powdered Sugar
1 Tablespoon Lemon Juice
½ teaspoon Vanilla Extract
½ teaspoon Lemon Extract
¼ cup Raspberry Jam

Instructions

How to Make 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!

How to Make Rasperry Cake 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.

Nutrition