Short Description

This Lemon Raspberry Bundt Cake is a moist, tender cake bursting with bright citrus flavor and dotted throughout with juicy raspberries. Lightly flavored with lemon zest and finished with a tangy glaze (optional), it’s the perfect dessert for brunch, afternoon tea, or any occasion where a balance of sweet and tart delights is appreciated.

Why You’ll Love This Recipe

This recipe blends the fresh brightness of lemon with sweet-tart raspberries to create a cake that never feels too heavy. The Bundt shape not only looks elegant but also ensures even baking and easy slicing. Whether you’re serving guests or indulging yourself, it’s a crowd‑pleaser with a beautiful presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter (room temperature)
Eggs
Vanilla extract
Lemon zest (fresh)
Fresh lemon juice
Fresh or frozen raspberries
Milk or buttermilk
Powdered sugar (for optional glaze)

Directions

Preheat the oven to 350 °F (175 °C). Grease and flour a Bundt pan thoroughly.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with milk (or buttermilk), until just combined.
Gently fold in the raspberries, being careful not to overmix to avoid breaking them.
Pour the batter into the prepared Bundt pan, smoothing the top.
Bake for approximately 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake rest in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
If desired, whisk powdered sugar with a little lemon juice to make a glaze and drizzle over the cooled cake.

Servings and Timing

Servings: Typically yields 10–12 slices, depending on how thick you cut them.
Preparation time: About 20 minutes to prepare the batter.
Baking time: Around 45–55 minutes.
Total time: Approximately 1 hour 15 minutes, including cooling.

Variations

Lemon-Orange Twist: Replace half the lemon juice with orange juice and swap some zest for orange zest.
Blueberry Option: Substitute raspberries with blueberries—fresh or frozen—adding a complementary mild sweetness.
Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
Citrus Glaze: Use a mixture of lemon and lime juice in the glaze to add more complexity.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm individual slices in the microwave for about 10–15 seconds, or in a 325 °F (160 °C) oven for 5–7 minutes if you prefer a lightly crisp exterior.

FAQs

What substitute can I use if I don’t have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes before using.

Can I use frozen raspberries instead of fresh?

Yes—just do not thaw them first, to minimize bleeding and maintain the cake’s vibrant appearance.

How do I prevent the cake from sticking to the pan?

Ensure thorough greasing and flouring of the Bundt pan, or spray it with baking spray containing flour. Let the cake cool for about 10 minutes before inverting.

Can I make this cake ahead of time?

Absolutely. You can bake it a day in advance, store it covered at room temperature, and optionally add the glaze just before serving.

How can I make the cake extra moist?

Using buttermilk (or milk with lemon/vinegar) helps. Also, do not overbake—the toothpick should come out with just a few moist crumbs.

Can I add a filling to this cake?

Yes. After pouring about half the batter into the pan, sprinkle in a layer of cream cheese or lemon curd, then top with the remaining batter for a surprise center.

How to make the glaze thinner or thicker?

Adjust the consistency by adding more lemon juice (to thin) or more powdered sugar (to thicken).

Can I double the recipe for a larger cake?

Yes, but bake two standard Bundt cakes rather than one extra-large one to ensure even baking and proper texture.

Is it possible to make this dairy-free?

Yes—use dairy-free butter substitute and a nondairy milk (such as almond or oat milk). For tang, add a teaspoon of lemon juice if not using buttermilk.

Why did my raspberries sink to the bottom?

Coating them lightly in flour before folding into the batter can help suspend them more evenly throughout the cake.

Conclusion

This Lemon Raspberry Bundt Cake strikes a delightful balance between zesty citrus and sweet-tart berries with a beautiful presentation that’s perfect for sharing. Easy to make, moist, versatile, and full of flavor, it’s sure to become one of your favorite go‑to desserts. Enjoy every bright, tender slice!

Lemon Raspberry Bundt Cake