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Frosting & Fettuccine

Home » Recipe Search » Bundt Cakes

Jul 10, 2022(last updated February 20, 2023)

Moist Lemon Raspberry Bundt Cake

5 from 2 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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!

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!

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!

Back to this cake though- 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.

WHY YOU SHOULD MAKE THIS RECIPE

  • 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 NEEDED

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.

HOW TO MAKE LEMON RASPBERRY BUNDT CAKE

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.

Lemon zest on top of sugar in a glass bowl.
Zest the lemon on top of sugar.
Sugar and lemon mixed together in a small glass bowl.
Mix the lemon and sugar together.
Butter and sugar creamed together in a bowl.
Cream the butter and sugar.
Creamed butter and sugar in a bowl on a blue surface.
Add the eggs to the butter and sugar.
Batter for lemon raspberry bundt cake in a mixing bowl.
Make the rest of the batter.
Raspberries coated with flour in a bowl.
Coat the raspberries in flour.
Flour coated raspberries in a cake batter.
Add the raspberries to the batter.
Batter inside a bundt pan.
Pour batter into a bundt pan.

TIPS FOR RECIPE SUCCESS

  • 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.

STORAGE AND FREEZING

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.

FAQ

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.

Variations

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

  • Three slices of marble bundt cake on a pink plate.
    Easy Marble Bundt Cake (One Batter!)
  • A slice of chocolate chip bundt cake cut out of the cake.
    Super Fluffy Chocolate Chip Bundt Cake
  • A vanilla bundt cake with slices cut out of it on a pink plate.
    Easy and Moist Vanilla Bundt Cake
  • Fluffy and Moist Cinnamon Bundt Cake
A closeup of a lemon raspberry bundt cake garnished with white glaze, raspberries, and lemon zest.

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!
5 from 2 votes
Print Pin SaveSaved! Rate
Course: Bundt Cake, Cake, Dessert
Cuisine: American
Diet: Kosher
Keyword: lemon raspberry bundt cake, lemon raspberry cake, raspberry lemon bundt cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 421kcal
Author: Sam Adler

Ingredients

  • 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

Instructions

  • 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.

Notes

Learn how to bake and get a bundt cake out of a pan perfectly.

Nutrition

Nutrition Facts
Moist Lemon Raspberry Bundt Cake
Amount Per Serving (1 slice)
Calories 421 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 83mg28%
Sodium 332mg14%
Potassium 96mg3%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 40g44%
Protein 5g10%
Vitamin A 564IU11%
Vitamin C 4mg5%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Bundt Cakes Tagged With: Lemon, Raspberry

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Heddy Klein says

    July 17, 2022 at 9:24 am

    Instead of buttermilk, what can I use. I want to be pareve.

    Reply
    • Sam Adler says

      July 18, 2022 at 4:16 pm

      Hi! You can make pareve buttermilk by adding a tablespoon of lemon juice to a mixing cup and then filling the rest with milk until you get up to 3/4. Let it sit for 5 minutes and then use it as you would the buttermilk.

      Reply
  2. Fitan says

    September 29, 2022 at 7:18 pm

    5 stars
    Thank you for this recipe. I have been trying different bundt cake recipes for years but they always come out dry and dense. This was so moist and flavorful. Definitely making this again!!

    Reply
    • Sam Adler says

      September 30, 2022 at 11:02 am

      YAY Fitan!!! Thank you so much for letting me know!! I am so glad to hear that! I appreciate your comment and rating so much. Enjoy every last bite!!

      Reply
  3. JC Jennings says

    February 18, 2023 at 6:46 pm

    Was all of the raspberries from the six oz container supposed to go in the batter or was their a certain amount that goes in the batter and the rest be used to decorate the top of the cake with the frosting,because I did not see anything saying how many goes in the batter batter because I put all of them in the batter,JC Jennings

    Reply
    • Sam Adler says

      February 20, 2023 at 10:02 am

      Hi! Yes all 6 oz were to go into the cake, I just had extra from another container to decorate it with. Hope you enjoyed!

      Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Yield: 40 donut fries
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2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
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1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
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•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
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