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Lemon Raspberry Bundt Cake

Bright, tart lemon meets fragrant, juicy raspberries in an elegant and easy bundt cake, perfect for brunch or potlucks.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American, Baked Goods
Calories: 250
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 for better emulsification.
  • zest of 2 lemons Zest of 2 lemons Choose firm, fragrant lemons for more zest.
  • juice of 2 lemons Juice of 2 lemons (reserve ¼ cup for the glaze) Fresh juice recommended over bottled juice.
  • 2 cups 2 cups (240g) all-purpose flour Use a spoon-and-level method or weigh for accuracy.
  • 1 ⅕ teaspoons 1 ⅕ teaspoons baking powder
  • ½ teaspoon ½ teaspoon baking soda
  • ½ teaspoon ½ teaspoon salt
  • ⅔ cup ⅔ cup (160ml) milk Use room temperature milk for better mixing.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 cups 2 cups (240g) raspberries (fresh or frozen) Toss fresh raspberries lightly in flour to prevent sinking.
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 the reserved juice from the 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 and then juice them; set aside the zest and reserve ¼ cup of the juice for the glaze.
  3. Drain raspberries if thawed and pat dry with a paper towel.
Mixing Cake Batter
  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 the vanilla extract and lemon zest.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Combine half of the dry ingredients with the butter mixture and mix gently. Stir in the remaining lemon juice and milk, then fold in the remaining dry ingredients until just combined.
Baking the Cake
  1. Gently fold in the raspberries. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
Finishing Touches
  1. Let the cake rest in the pan for 10 minutes then turn out onto a wire rack to cool completely.
  2. Make the glaze by whisking together melted butter, powdered sugar, reserved lemon juice, and vanilla until smooth.
  3. Once the cake is cool, drizzle the glaze over the top and allow it to set for 15–30 minutes before slicing.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Individual slices can be frozen for up to 3 months.