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Lemon Raspberry Bundt Cake with a vibrant lemon glaze and fresh raspberries.

Lemon Raspberry Bundt Cake

This elegant bundt cake features bright lemon flavor, moist crumb, and bursts of fresh or frozen raspberries, perfect for brunch or gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¼ sticks 1 ¼ sticks (127g) unsalted butter, softened Use real unsalted butter for consistent salt control.
  • 1 ¼ cups 1 ¼ cups (250g) white sugar
  • 3 large 3 large eggs Use room-temperature eggs for best results.
  • 2 lemons Zest of 2 lemons Use firm, fragrant lemons for best flavor.
  • 2 lemons Juice of 2 lemons (reserve ¼ cup for the glaze) Fresh juice preferred for maximum flavor.
  • 2 cups 2 cups (240g) all-purpose flour Accurate measurement is key for best results.
  • 1 ⅕ teaspoons 1 ⅕ teaspoons baking powder
  • ½ teaspoon ½ teaspoon baking soda
  • ½ teaspoon ½ teaspoon salt Adjust if using salted butter.
  • ⅔ cup ⅔ cup (160ml) milk Room temperature preferred.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 cups 2 cups (240g) raspberries (fresh or frozen) Toss in flour to prevent sinking if using fresh.
For the Lemon Glaze
  • 1 tablespoon 1 tablespoon unsalted butter, melted
  • 1 cup 1 cup (120g) powdered sugar
  • ¼ cup ¼ cup (60ml) lemon juice Use reserved juice from cake.
  • ½ teaspoon ½ teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and generously grease a bundt pan.
  2. Zest the lemons first, juice them, and reserve ¼ cup of juice for the glaze.
  3. Make sure your raspberries are drained and patted dry if thawed.
Batter Mixing
  1. In a large bowl, cream together the softened butter and sugar until pale and fluffy, about 3-5 minutes.
  2. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  4. Add half of the dry ingredients to the butter mixture, then add lemon juice and milk, mixing gently.
  5. Fold in the remaining dry ingredients until just combined.
Baking
  1. Gently fold in the raspberries.
  2. Pour the batter into the prepared bundt pan and smooth the top.
  3. Bake for 30-35 minutes until a skewer inserted comes out clean.
Cooling and Glazing
  1. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.
  2. Whisk together melted butter, powdered sugar, reserved lemon juice, and vanilla to make the glaze.
  3. Once the cake is cool, drizzle the glaze over the top and let set for 15-30 minutes before slicing.

Notes

For best results, use room-temperature ingredients, and avoid overmixing to keep the crumb tender. Store in an airtight container for up to 5 days in the fridge.