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Easy lemon raspberry bundt cake on a white plate garnish with fresh raspberries

Lemon Raspberry Bundt Cake

This Lemon Raspberry Bundt Cake is a bright and delicious dessert perfect for any occasion, featuring a delightful combination of zesty lemons and sweet raspberries.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¼ sticks 1 ¼ sticks (127g) unsalted butter, softened Make sure your butter is softened for easier mixing.
  • 1 ¼ cups 1 ¼ cups (250g) white sugar
  • 3 large 3 large eggs
  • Zest of 2 Zest of 2 lemons Use fresh lemons for best flavor.
  • Juice of 2 Juice of 2 lemons (reserve ¼ cup for the glaze)
  • 2 cups 2 cups (240g) all-purpose flour
  • 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
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 cups 2 cups (240g) raspberries (fresh or frozen) Frozen raspberries can be used without thawing.
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 the cake preparation.
  • ½ teaspoon ½ teaspoon vanilla extract

Method
 

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.
  5. Stir in the vanilla extract.
  6. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  7. Add half of the dry ingredients to the butter mixture and mix gently.
  8. Stir in the lemon zest, remaining lemon juice, and milk until well combined.
  9. Fold in the remaining dry ingredients.
  10. Gently fold in the raspberries until evenly distributed.
  11. Pour the batter into the prepared bundt pan and smooth the top.
  12. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
  13. 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.

Notes

This cake can be served as is or with a dollop of whipped cream or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.