I have a soft spot for cakes that feel a little bright and cheerful, and this lemon raspberry bundt cake does exactly that. It’s the kind of dessert I bake when I want something that looks impressive but doesn’t stress me out in the kitchen. And honestly, it never lets me down.

The flavor is where it really wins. You get that fresh citrusy pop from the lemon, paired with little bursts of juicy raspberries in every slice. It’s sweet, yes, but there’s this gentle tang that keeps everything balanced. I always go back for one more slice, even when I say I won’t.

And that lemon glaze? I drizzle it generously every time. It settles into all those bundt cake curves and makes the whole thing feel a little extra special, without much effort at all.

Ingredients Needed for the Recipe

• All-purpose flour – This gives the cake its structure and keeps everything stable.
• Baking powder and baking soda – Together, they help the cake rise properly and stay light.
• Salt – Just a bit, to balance the sweetness and enhance flavor.
• Unsalted butter – Adds richness and creates that soft, tender crumb.
• Granulated sugar – Sweetens the cake and helps with texture when creamed with butter.
• Lemon zest and lemon juice – These bring in that fresh, bright citrus flavor.
• Eggs – They bind everything together and make the cake fluffy.
• Vegetable oil – Keeps the cake extra moist even after a day or two.
• Vanilla extract – Adds a warm, subtle depth to the flavor.
• Lemon extract – Optional, but gives an extra punch of lemon.
• Greek yogurt – Adds moisture and helps create a soft texture.
• Fresh raspberries – The star ingredient for those juicy, slightly tart bursts.
• Powdered sugar – Used for making the smooth lemon glaze.
• Lemon juice (for glaze) – Adds tang and balances the sweetness.
• Milk – Helps adjust the glaze consistency.
• Vanilla extract (for glaze) – Gives a hint of flavor to the glaze.
• Sprinkles or toppings – Optional, for decoration and a bit of fun.

Why this cake always works

I’ve baked a lot of bundt cakes, and some can turn out dry or heavy if you’re not careful. This one stays soft, moist, and flavorful every single time. I think the mix of butter and oil really makes a difference.

Also, that step where the lemon zest gets creamed with the sugar. It seems small, but it changes everything. The aroma alone tells you something good is coming, and the flavor ends up deeply infused instead of just sitting on the surface.

How to make Lemon Raspberry Bundt Cake?

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Step 1 – Freeze the raspberries

Spread the raspberries out in a single layer and freeze them until solid. I usually give them about an hour or two. This helps them keep their shape and not bleed into the batter too much.

It’s a simple step, but it makes a big difference. You end up with those beautiful pockets of fruit instead of streaks.

Step 2 – Prepare the pan and oven

Preheat your oven to 350°F and take a moment to really grease and flour your bundt pan. I don’t rush this part, especially if the pan has lots of details.

A well-prepared pan means your cake comes out clean and intact, which always feels like a small victory.

Step 3 – Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to do this early so everything is evenly combined.

It keeps the batter smooth later, and you won’t have to worry about uneven rising.

Step 4 – Cream butter, sugar, and lemon zest

In a large bowl, cream the butter, sugar, and freshly grated lemon zest until light and fluffy. This usually takes a few minutes, but it’s worth it.

The zest releases its oils here, and the smell is honestly one of my favorite parts of baking this cake.

Step 5 – Add eggs and wet ingredients

Add the eggs one at a time, mixing well after each addition. Then stir in the oil, lemon juice, vanilla extract, and lemon extract.

The batter starts to come together nicely here, smooth and slightly glossy.

Step 6 – Combine wet and dry mixtures

Alternate adding the dry ingredients and Greek yogurt into the batter. I usually do it in parts, mixing gently each time.

Don’t overmix. Once everything is combined and you don’t see big streaks of flour, you’re good to go.

Step 7 – Fold in raspberries

Toss the frozen raspberries with a bit of flour, then gently fold them into the batter. This helps keep them from sinking.

Be gentle here, you don’t want to crush them.

Step 8 – Bake the cake

Pour the batter into the prepared pan and spread it evenly. Bake for about 45 to 55 minutes.

You’ll know it’s done when a toothpick comes out with a few crumbs, not wet batter.

Step 9 – Cool and release

Let the cake cool in the pan for about 10 to 15 minutes, then carefully invert it onto a rack.

Let it cool completely before adding the glaze. This part takes patience, but it’s important.

Step 10 – Make and add the glaze

Whisk together powdered sugar, lemon juice, milk, and vanilla until smooth. Adjust the consistency if needed.

Drizzle it over the cooled cake and finish with sprinkles or berries if you like.

Tips

• Use room temperature ingredients so everything blends smoothly.
• Always zest the lemon before juicing it, it’s much easier that way.
• Toss raspberries in flour to prevent them from sinking.
• Do not overmix the batter, it can make the cake dense.
• If the cake browns too quickly, loosely cover it with foil while baking.
• Let the cake cool completely before adding glaze so it stays thick.
• Grease every corner of your bundt pan to avoid sticking.

Fun variations to try

Sometimes I like to switch things up just a little. You can swap raspberries with blueberries or even a mix of berries if that’s what you have on hand.

I’ve also tried adding a handful of white chocolate chips once, and it turned out surprisingly good. It made the cake feel a bit more dessert-like and rich.

If you want something lighter, skip the glaze and just dust powdered sugar on top. It still tastes amazing, just a bit more subtle.

Storage and make-ahead ideas

If you have leftovers, store the cake in an airtight container in the fridge for up to three days. It stays moist, which I always appreciate.

You can also make it ahead of time. I sometimes bake it a day earlier, then glaze it right before serving. It actually tastes even better after resting a bit.

For longer storage, freeze the cake without glaze. Wrap it well, and it’ll keep for up to three months. Just thaw and glaze when ready to serve.

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Lemon Raspberry Bundt Cake Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: easy Prep Time 20 mins Cook Time 50 mins Rest Time 15 mins Total Time 1 hr 25 mins

Cooking Temp: 175  C Servings: 12 Calories: 493

Best Season: Spring, Summer

Description

This Lemon Raspberry Bundt Cake with Lemon Glaze is the perfect treat for Easter, Mother's Day, or any spring celebration—and it's just as lovely for brunch, breakfast, or dessert! It's easy to make—less than 20 minutes of prep and under an hour in the oven! Sweet, tangy, super moist, and bursting with fresh lemon flavor and juicy raspberries, topped with a thick lemon glaze and festive pastel sprinkles.

ingredients

Servings

For the Lemon Raspberry Bundt Cake:

• 2 ½ cups all-purpose flour (plus 1 tablespoon for tossing with raspberries)
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt (fine sea salt or kosher salt)
• 1 cup unsalted butter (softened, room temperature)
• 1 ¾ cups granulated sugar
• 1 medium lemon (zest and freshly squeezed juice)
• 4 large eggs (room temperature)
• 2 tablespoons vegetable oil (neutral oil like canola or avocado)
• 2 teaspoons vanilla extract (high-quality)
• ½ teaspoon lemon extract (optional, for extra lemon flavor)
• 1 cup Greek yogurt (room temperature; can substitute sour cream or plain yogurt)
• 1 ½ cups fresh raspberries (frozen 1-2 hours before using to keep shape)

For the Lemon Glaze:

• 2 cups powdered sugar (sifted)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon whole milk
• ¼ teaspoon vanilla extract
• Easter sprinkles or pastel sprinkles (for decorating, optional)

Instructions

Lemon Raspberry Bundt Cake

1. Spread the raspberries in a single layer on a parchment-lined baking sheet. Place in the freezer for about 1-2 hours or until the raspberries are solid.
   This helps them retain their shape and prevents them from bleeding into the batter.
   Mark as complete
2. Preheat the oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan well.
   Use Baker's Joy baking spray with flour for best release results.
   Mark as complete
3. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
   Mark as complete
4. In a large bowl or stand mixer with paddle attachment, cream together softened butter, sugar, and lemon zest for 3-4 minutes until light and fluffy.
   Creaming with lemon zest unlocks citrus oils for maximum flavor.
   Mark as complete
5. Add eggs one at a time, beating after each addition until combined. Scrape the bottom and sides of the bowl. Whisk in vegetable oil, lemon juice, vanilla extract, and lemon extract until well incorporated.
   Ensure all ingredients are at room temperature for smooth blending.
   Mark as complete
6. Gradually add a portion of the flour mixture, followed by a portion of the Greek yogurt, mixing gently after each addition. Continue alternating until fully incorporated, being careful not to overmix.
   Mix just until no big streaks of flour remain to keep cake tender.
   Mark as complete
7. Remove raspberries from freezer and toss with 1 tablespoon of flour. Gently fold into the batter.
   Tossing with flour prevents berries from sinking to the bottom.
   Mark as complete
8. Transfer the batter to the prepared Bundt pan. Spread gently and evenly. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
   Start checking at 40 minutes. Cake is done when golden and sides pull slightly from pan.
   Mark as complete
9. Remove from oven and let cool for 10-15 minutes in the pan. Place a cooling rack over the top and carefully invert. Gently lift the pan. Let cake cool completely before glazing.
   Cooling completely prevents glaze from melting.
   Mark as complete

Lemon Glaze

1. While the cake is cooling, prepare the glaze. In a medium bowl, whisk together powdered sugar, lemon juice, milk, and vanilla extract until smooth and combined.
   Adjust consistency: add more milk if too thick, or sift in more powdered sugar if too thin.
   Mark as complete
2. Spread the lemon glaze generously over the completely cooled cake. Decorate with Easter-style pastel sprinkles. Slice into 12 equal servings.
   Let glaze set for 15-20 minutes before slicing for clean cuts.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice (1/12 of cake)

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Amount Per Serving

Calories 493kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 11g56%

Trans Fat 1g

Cholesterol 104mg35%

Sodium 231mg10%

Potassium 97mg3%

Total Carbohydrate 73g25%

Dietary Fiber 2g8%

Sugars 51g

Protein 7g15%

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Calcium 78 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Grease your Bundt pan thoroughly! Especially if it has detailed ridges. Baker's Joy baking spray with flour works best for easy release.
• Cream butter, sugar & lemon zest well. This unlocks the lemon's essential oils for maximum bright, citrusy flavor throughout the cake.
• Adjust glaze consistency: If too thick, add milk 1 tsp at a time. If too thin, sift in powdered sugar 1 tbsp at a time until desired thickness.
• Cool cake completely before glazing. This prevents the glaze from melting and ensures a thick, beautiful finish.
• Fresh or frozen raspberries? Frozen work great—just don't thaw them! Toss with flour before folding in to prevent sinking and breaking.
• Don't overmix! Mix batter just until combined to keep the cake light, tender, and fluffy—not dense.

Keywords: lemon raspberry bundt cake, spring dessert, Easter cake, Mother's Day cake, lemon cake, raspberry dessert, bundt cake with glaze, citrus cake, lemon glaze cake