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Lemon Raspberry Bundt Cake

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A delightful bundt cake bursting with sweet and tangy lemon and raspberry flavors, perfect for any occasion.

Ingredients

Scale
  • 1 ¼ sticks (127g) unsalted butter, softened
  • 1 ¼ cups (250g) white sugar
  • 3 large eggs
  • Zest of 2 lemons
  • Juice of 2 lemons (reserve ¼ cup for the glaze)
  • 2 cups (240g) all-purpose flour
  • 1 ? teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ? cup (160ml) milk
  • 1 teaspoon vanilla extract
  • 2 cups (240g) raspberries (fresh or frozen)
  • 1 tablespoon unsalted butter, melted (for glaze)
  • 1 cup (120g) powdered sugar (for glaze)
  • ¼ cup (60ml) lemon juice (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 350°F (180°C) and generously grease a bundt pan.
  2. Zest and juice the lemons, reserving ¼ cup of the juice for the glaze.
  3. Cream together the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Combine the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Mix half of the dry ingredients into the butter mixture gently.
  7. Stir in the lemon zest, remaining lemon juice, and milk until well combined.
  8. Fold in the remaining dry ingredients carefully.
  9. Add the raspberries, folding gently until evenly distributed.
  10. Pour the batter into the bundt pan and smooth the top.
  11. Bake for 30–35 minutes, or until a skewer comes out clean.
  12. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
  13. Whisk together the glaze ingredients until smooth.
  14. Drizzle the glaze over the cooled cake and allow it to set.

Notes

This cake can be served with whipped cream or vanilla ice cream, enhancing the zesty flavors.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/lemon-raspberry-bundt-cake-recipe/

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