This lemon raspberry bundt cake is super moist and full of fresh lemon and raspberry flavor. The cake is fluffy and light and is topped with an optional sweet lemony glaze. You will love this classic summer combination of bright lemon and raspberry flavor!

A bundt cake topped with white glaze, raspberries and lemon on a pink plate.

The beauty of bundt cakes is baking moist and fluffy cakes with almost any flavor and icing combo imaginable. The best part? As a trained pastry chef, I get to test the recipes and bring them to you!

The recipe makes a super soft and moist pound-style cake finished with a delicate sugar glaze. Lemon zest brings fresh citrusy flavors while pure lemon extract intensifies, making the lemon flavor even bolder and brighter. The raspberries take it up a notch and add another juice flavor profile and gorgeous color!

We’ve been on a huge lemon kick lately so make sure you don’t miss out on this lemon pudding bundt cake, and this lemon blueberry bundt cake!

This 7 up cake is also delicious and will bring out more of that lemon and lime combinations.

If bundt cakes scare you because they never come out of the pan perfectly, make sure to read my post on how to bake and get a bundt cake out of a pan. You’ll be a pro in no time!


  • You’ll make a glazed raspberry lemon cake entirely from scratch, and that’s something to be proud of!
  • This is a great recipe for baking beginners.
  • The cake itself is made with straightforward baking ingredients you might already have on hand.
  • This quick and easy recipe yields the perfect buttery glazed lemon cake with raspberries.
  • It’s the perfect cake for special summertime occasions.


Ingredients for a lemon raspberry bundt cake.
  • Butter – You’ll need to use softened butter. Learn how to soften butter quickly.
  • Lemon & Sugar – You’ll mix lots of lemon zest with the sugar before creaming the mixture with butter. Granulated sugar will do the trick.
  • Vegetable oil – Plays a par in creating cakes with maximum moisture.
  • Eggs – I think of eggs as the glue that holds it together. Eggs help create a stable, sturdy cake batter while deepening the rich flavors.
  • All-Purpose flour – This is the element that holds the structure together, creating a cohesive cake.
  • Baking powder & baking soda – These are your leavening agents that cause the batter to expand and rise. We’re using baking powder and soda to balance the acids in the cake batter and improve browning on the surface of the cake.
  • Salt – Salt also plays a role in helping the batter rise while making everything sweet taste even sweeter!
  • Buttermilk – The acidity in buttermilk helps create extra tender and pleasantly tangy cakes. No substitutions!
  • Lemon extract – A small amount of lemon extract intensifies the delightful lemon taste.
  • Raspberries – When raspberries are in season, they’re super sweet, tart, and juicy. You can use fresh or frozen raspberries. Using frozen raspberries guarantees they were picked at their prime.
  • Sugar glaze – Confectioners sugar plus milk mixed into a thing gorgeous glaze. No heat is needed.


Cream butter with sugar: In the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer), cream the butter for 1 minute. Mix the sugar and fresh lemon zest separately until the sugar is all nice and lemony. Then, add the mixture to the butter while mixing on medium speed.

Mix wet ingredients: Next, add the vegetable oil and mix to combine. Then, add one egg at a time, mixing on medium speed after you add each egg.

Mix dry ingredients: In a separate bowl, stir the flour, baking powder, baking soda, and salt together.

Flavor buttermilk: Pour the buttermilk into a liquid measuring cup and mix with lemon extract.

Make cake batter: Add a third of the flour mixture into the wet batter while mixing on medium speed. Then, mix in half of the buttermilk. Mix in another third of the flour mixture, followed by the last of the buttermilk. Finish with the remaining flour mixture.

Add raspberries: Coat your raspberries lightly in flour, then mix them into the batter, doing your best not to squash the berries as you stir.

Bake, then cool: Pour the cake batter into your greased 10″ bundt pan and bake in your preheated oven until set and the sides pull away from the pan (45-50 minutes). Cool in the bundt pan for 15 minutes, then transfer to a wire rack.

Glaze: Once the cake cools completely, stir milk and powdered sugar together to make the glaze. Then, slowly drizzle the mixture over the cake.


  • Learn how to bake and get a bundt cake out of a pan perfectly.
  • By stirring fresh lemon zest into the sugar you make sure to get all the oils from the rind. This intensifies the lemon flavor! Be careful not to zest past the yellow layer.
  • Work with softened butter and room-temperature eggs to make sure the ingredients blend well.
  • Coating the berries in a light dusting of flour helps keep them suspended in the batter so they don’t sink to the bottom of the cake.
  • Mix the berries into the batter with a spatula so you don’t break them up too much.
  • This cake was tested for perfection in a 10-inch, 10-cup bundt pan. Of course, you can bake the batter in a different pan, but you’ll need to adjust the baking time accordingly.
  • The glaze is optional but recommended. Instead of the glaze, you can also sift powdered sugar over the top to improve your presentation.


Storing: You can keep your bundt cake in an airtight container for 3-4 days at room temperature.

Freezing: To maximize the shelf-life, freezing is the way to go. If freezing, don’t glaze the cake. Wrap it securely in a couple of layers of plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature, then add the glaze.

A lemon raspberry bundt cake with a slice cut out of it.


Can I use frozen raspberries? Yes you can, Make sure to thaw and dry the raspberries very well before adding them so they don’t add additional moisture to the batter. Otherwise the cake wont bake the same way.

How can you tell when bundt cakes are done baking? The toothpick technique! Insert a toothpick or wooden skewer into the center of the cake. Bake the cake a bit longer if any moist crumbs cling to it. You’ll also notice the sides pull away from the pan as it reaches doneness.

Can I make mini lemon raspberry bundt cakes? Absolutely! Pour the batter into mini bundt cake molds 2/3rds full, then bake in a 350F preheated oven for 20-25 minutes or until a toothpick comes out clean.


This lemon cake with bursts of juicy raspberries is perfect for breakfast and dessert. Here are a few ways to upgrade your cake.

  • Raspberry jam – Swirling into the cake batter before baking.
  • Lemon curd – Mixed in with the batter for an extra flavor boost.
  • Streusel topping – Top your cake with an irresistible crunch!

More bundt cake recipes

A closeup of a lemon raspberry bundt cake garnished with white glaze, raspberries, and lemon zest.
5 stars (7 ratings)

Moist Lemon Raspberry Bundt Cake

This lemon raspberry bundt cake is super moist and full of fresh lemon and raspberry flavor. The cake is fluffy and light and is topped with an optional sweet lemony glaze. You will love this classic summer combination of bright lemon and raspberry flavor!


  • 1 cup butter, (227g)
  • 1 tablespoon lemon zest
  • 2 cups sugar, (400g)
  • ¼ cup vegetable oil
  • 3 eggs, large
  • 2 ¾ cup all purpose flour, 330g + 1 tsp separated
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp lemon extract
  • ¾ cup buttermilk
  • 6 oz raspberries, fresh or frozen washed or thawed and dried well. Plus more for garnish (optional)

For optional glaze:

  • ½ cup confectioners sugar
  • 1 tbsp milk


  • Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute.
  • Zest the lemon into a bowl filled with the 2 cups of sugar and mix well to make the sugar all lemony.
  • Add the sugar to the butter and cream on medium speed for 1 more minute.
  • Add the ¼ cup vegetable oil and mix again until combined.
  • Add the eggs one at a time on medium speed, mixing in between.
  • In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
  • In a measuring cup add the buttermilk and lemon extract.
  • Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
  • Sprinkle the raspberries with the remaining 1 tsp flour and coat well.
  • Add them to the batter mixing by hand so as not to break them up so much. Pour the batter into the prepared bundt cake pan.
  • Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
  • Dust with powdered sugar or make the glaze

For the glaze:

  • Combine the powdered sugar and milk and mix until smooth.
  • Drizzle over cooled cake.
Serving: 1slice, Calories: 421kcal, Carbohydrates: 63g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 332mg, Potassium: 96mg, Fiber: 2g, Sugar: 40g, Vitamin A: 564IU, Vitamin C: 4mg, Calcium: 58mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

I love when you share my recipes!!