Go Back
–+ servings
Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake: A Zesty Burst of Flavor

This Lemon Raspberry Bundt Cake is a delightful treat, combining zesty lemon with fresh raspberries for a perfect homemade dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Use margarine as an alternative if needed.
  • 2 cups White Sugar Light brown sugar can be used for a deeper flavor.
  • 4 large Eggs Substitute with flax eggs for a vegan version.
  • 2 tablespoons Lemon Zest Use lime zest for a different citrus twist.
  • 1/2 cup Lemon Juice Bottled lemon juice can be used if fresh is unavailable.
  • 3 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Milk Almond or oat milk can be used as dairy-free options.
  • 1 teaspoon Vanilla Extract Maple syrup can be a substitute for a unique twist.
  • 2 cups Raspberries Frozen raspberries can be used in off-season.
For the Lemon Glaze
  • 1/4 cup Melted Butter
  • 2 cups Powdered Sugar
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract

Equipment

  • Bundt pan
  • Mixing Bowl
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.
  2. In a large mixing bowl, cream softened unsalted butter and white sugar together until light and fluffy using an electric mixer.
  3. Add the eggs one at a time, mixing well. Stir in lemon zest and lemon juice, and mix for another minute.
  4. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with the milk, starting and ending with dry ingredients.
  6. Gently fold in fresh raspberries, being careful not to break them.
  7. Pour the batter into the greased bundt pan and smooth the top. Bake for 35-45 minutes or until a toothpick comes out clean.
  8. Let the cake cool for 10-15 minutes, then invert onto a wire rack to cool completely.
  9. Prepare the glaze by mixing melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
  10. Once the cake is cooled, drizzle the glaze over the top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Ensure your butter is softened properly for better mixing. Avoid overmixing the batter to keep the cake fluffy. Use fresh ingredients for the best flavor.

Tried this recipe?

Let us know how it was!