Lemon Raspberry Bundt Cake

Are you craving a dessert that perfectly balances the zesty freshness of lemon with the delightful sweetness of raspberries? Look no further than our tantalizing Lemon Raspberry Bundt Cake recipe! This delectable treat is not only visually stunning but also incredibly easy to make. Whether you’re hosting a gathering or simply indulging your sweet tooth, this cake is sure to impress. Let’s dive into the recipe and discover how to create this culinary masterpiece.


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream
  • 1 cup fresh raspberries

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


  1. Preheat your oven to 350°F (175°C) and generously grease a bundt cake pan with butter or non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the lemon zest and lemon juice until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined.
  7. Gently fold in the fresh raspberries.
  8. Pour the batter into the prepared bundt cake pan and spread it out evenly.
  9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
  12. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 10 minutes – 1 hour 5 minutes | Servings: 12-16

Serving and Storage Tips:

  1. Serving Suggestions:
    • Serve slices of Lemon Raspberry Bundt Cake as a delightful dessert after a family dinner or special occasion meal.
    • Enhance the presentation by dusting the cake with powdered sugar just before serving, adding a touch of elegance.
    • Accompany each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
    • Pair the cake with a cup of hot tea or coffee to complement its refreshing flavors.
  2. Storage Recommendations:
    • Store leftover cake in an airtight container at room temperature for up to 2-3 days to maintain its freshness.
    • Alternatively, refrigerate the cake for extended storage, keeping it fresh for up to one week. Ensure it’s tightly wrapped to prevent drying out.
    • To freeze the cake, wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil. Label with the date and store in the freezer for up to 2-3 months.
    • Thaw frozen cake slices in the refrigerator overnight before serving. Reheat individual slices in the microwave for a few seconds for a warm and comforting treat.

By following these serving and storage tips, you can ensure that your Lemon Raspberry Bundt Cake stays fresh, delicious, and ready to enjoy whenever the craving strikes. Whether serving it fresh out of the oven or savoring leftovers later, this delightful dessert is sure to bring joy to any occasion.



  1. Lemon Blueberry Bundt Cake: Substitute fresh blueberries for raspberries to create a delightful Lemon Blueberry Bundt Cake. The burst of juicy blueberries complements the tangy lemon flavor beautifully.
  2. Lemon Raspberry Loaf: Transform the bundt cake into a loaf by pouring the batter into a loaf pan instead. Adjust the baking time accordingly and enjoy slices of this delightful Lemon Raspberry Loaf for breakfast or a quick snack.
  3. Gluten-Free Option: For those with gluten sensitivities, swap the all-purpose flour with a gluten-free flour blend in the same quantity. Ensure all other ingredients are gluten-free to create a delicious gluten-free Lemon Raspberry Bundt Cake.
  4. Cream Cheese Frosting: Instead of the lemon glaze, top the cooled cake with a creamy and tangy cream cheese frosting. Blend together softened cream cheese, powdered sugar, and a splash of lemon juice until smooth. Spread the frosting over the cake for an extra layer of decadence.
  5. Almond Lemon Raspberry Bundt Cake: Add a subtle nutty flavor by incorporating almond extract into the cake batter. Start with 1/2 teaspoon and adjust to taste. Sprinkle sliced almonds on top of the glaze for added crunch and visual appeal.
  6. Lemon Raspberry Cupcakes: Turn this recipe into adorable individual servings by baking the batter in cupcake liners instead of a bundt pan. Adjust the baking time accordingly and top each cupcake with a swirl of lemon buttercream frosting and a fresh raspberry for a delightful bite-sized treat.
  7. Lemon Raspberry Trifle: Transform leftover cake into a stunning dessert trifle by layering cubed cake with lemon curd, whipped cream, and fresh raspberries in a glass trifle dish. Repeat the layers and garnish with lemon zest for a show-stopping dessert perfect for entertaining.

With these creative variations, you can customize the Lemon Raspberry Bundt Cake to suit your preferences or adapt it for different occasions. Whether you’re craving a gluten-free option, experimenting with different flavors, or looking for individual servings, these variations offer endless possibilities for enjoying this delicious dessert.

Frequently Asked Questions (FAQs) :

  1. Can I use frozen raspberries instead of fresh ones?
    • Yes, you can substitute frozen raspberries for fresh ones in this recipe. However, keep in mind that frozen raspberries may release more moisture during baking, so you may need to adjust the baking time accordingly.
  2. Can I use lemon extract instead of fresh lemon juice and zest?
    • While fresh lemon juice and zest provide the best flavor, you can use lemon extract as a substitute. Start with a small amount, as lemon extract is more concentrated than fresh juice and zest, and adjust to taste.
  3. How do I prevent my bundt cake from sticking to the pan?
    • Properly grease the bundt cake pan with butter or non-stick cooking spray, ensuring to coat all the nooks and crannies. Additionally, allow the cake to cool in the pan for 10 minutes before attempting to remove it to help prevent sticking.
  4. Can I make this cake ahead of time?
    • Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2-3 days. Alternatively, you can freeze the cake for longer storage, then thaw and glaze before serving.
  5. How do I know when the cake is done baking?
    • Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to prevent a dry cake.
  6. Can I omit the sour cream from the recipe?
    • Sour cream adds moisture and richness to the cake, but if you prefer, you can substitute it with an equal amount of Greek yogurt for a similar result.
  7. How should I store leftover cake with glaze?
    • Store leftover cake with glaze in an airtight container at room temperature for up to 2-3 days. If storing for longer periods, refrigerate the cake to maintain freshness.
  8. Can I make this cake in a different pan?
    • While the bundt cake pan is recommended for its distinctive shape, you can bake this cake in a standard cake pan or loaf pan. Adjust the baking time accordingly based on the pan size.


With its moist texture, vibrant flavors, and stunning presentation, our Lemon Raspberry Bundt Cake is guaranteed to be a hit at any occasion. Whether you’re enjoying a slice with your morning coffee or serving it as the star dessert at your next gathering, this recipe is sure to leave a lasting impression. Give it a try today and treat yourself to a taste of pure indulgence!