Lemon Raspberry Bundt Cake

Moist lemon raspberry bundt cake packed with fresh raspberries and topped with a tangy lemon glaze. This easy homemade cake recipe is perfect for spring and summer baking, made with simple ingredients like butter, sugar, flour, and lemon juice. A great dessert option for holidays, brunches, baby showers, or afternoon tea. Bake this soft and fluffy bundt cake with a bright citrus flavor and natural berry sweetness.

Ingredients

For the Cake:

• 1 ¼ sticks (127g) unsalted butter, softened
• 1 ¼ cups (250g) white sugar
• 3 large eggs
• Zest of 2 lemons
• Juice of 2 lemons (reserve ¼ cup for the glaze)
• 2 cups (240g) all-purpose flour
• 1 ⅕ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup (160ml) milk
• 1 teaspoon vanilla extract
• 2 cups (240g) raspberries (fresh or frozen)

For the Lemon Glaze:

• 1 tablespoon unsalted butter, melted
• 1 cup (120g) powdered sugar
• ¼ cup (60ml) lemon juice
• ½ teaspoon vanilla extract

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Instructions

Make the Cake:

1. Preheat the oven to 350°F (180°C) and generously grease a bundt pan.
2. Zest and juice the lemons. Set aside the zest and reserve ¼ cup of the juice for the glaze.
3. In a large bowl, cream together the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Add half of the dry ingredients to the butter mixture and mix gently.
7. Stir in the lemon zest, remaining lemon juice, and milk until well combined.
8. Fold in the remaining dry ingredients.
9. Gently fold in the raspberries until evenly distributed.
10. Pour the batter into the prepared bundt pan and smooth the top.
11. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
12. Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Glaze:

1. In a bowl, whisk together the melted butter, powdered sugar, reserved lemon juice, and vanilla until smooth.
2. Once the cake is cool, drizzle the glaze over the top and allow it to set.

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Tips

• Make sure to grease every crevice of the bundt pan thoroughly to prevent sticking.
• If using frozen raspberries, do not thaw them—fold them in straight from the freezer to reduce bleeding.
• Weigh your flour for best results to avoid a dense texture.

Variations and Substitutions

• Swap raspberries with blueberries, chopped strawberries, or blackberries.
• Use buttermilk instead of regular milk for a tangier flavor.
• Add ½ teaspoon of almond extract for a twist on the citrus profile.

FAQs

Can I make this cake ahead of time?
Yes. Store it in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.

Can I freeze the cake?
Absolutely. Wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Glaze after thawing.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for flavor, but bottled works in a pinch.

Serving Suggestions

• Serve with whipped cream and fresh berries for an elegant dessert.
• Pair with tea or lemonade for a summer brunch.
• Dust with powdered sugar instead of glaze for a lighter finish.

Why You’ll Love This Recipe

This bundt cake combines the brightness of lemon with the sweet tartness of raspberries in a soft, buttery crumb. It’s simple to prepare, visually stunning, and perfect for any occasion—from casual gatherings to festive celebrations.