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+ servings
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!

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.
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
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