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Lemon Raspberry Bundt Cake

A lusciously dense moist lemon Bundt cake with fresh raspberries hidden inside and double glazed with a citrus raspberry glaze drizzled alongside the traditional fresh lemon glaze.

When it comes to cake, do you have a favorite flavor? Mine is lemon, especially when it’s drizzled with lots of fresh lemon glaze! One day I started pondering other flavor combinations that might make a cake that is already awesome even more outrageously delicious… and created this beautifully glazed, luscious Lemon Raspberry Bundt Cake!

It’s still just as easy to make, but now it’s got the added citrus perfection of fresh raspberries, both in the cake itself and also in the raspberry glaze that is paired up with the lemon glaze. Yes, folks… this delicious cake is double-drizzled using a fresh raspberry glaze drizzled right alongside and over the top of the scrumptious fresh lemon glaze!

Lemon Raspberry Bundt Cake

Now that we’ve gotten that out of the way, I should say something about the variety of cake designs and sizes you see in the photos…

Rather than using one big bundt pan, I used a Quartet Bundt pan and also a mini-bundt pan. I love making my bakes as pretty and unique as possible, and to do that I often play around and experiment with the various bundt pans in my collection. (Don’t worry, though… I also give you the baking times for a full-size bundt cake down below, so that you can make the recipe with whatever pan(s) you have on hand.

For this recipe, I used my Nordic Ware Quartet Bundt Pan along with my Nordic Ware Geo Bundtlette Pan.

Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake

This recipe is pretty simple, and if you’ve already tried my Lemony Lemon Bundt Cake, you’ll know just how delicious lemon cake with lemon drizzle can be.

The recipe calls for cake flour but if you don’t have any in your pantry, I provide a quick tip for how you can make your own using regular flour and cornstarch.

When you begin preparing the cake mix, be sure to hold back one tablespoon of the flour. This will be used to coat the fresh raspberries that are going inside the cake mix. Coating the raspberries with flour helps prevent them from sinking to the bottom of the pan while the cake is baking. 

Both the cake mix and the lemon glaze call for fresh lemon zest and juice, so you’ll want to be sure you have plenty of lemons on hand before you start baking!

I can’t tell you how much I love the zing of fresh lemon in my baked goods!! Don’t you?

Lemon Raspberry Bundt Cake

When adding the raspberries to the cake mixture, be sure to fold them as gently as possible so they won’t break apart. It is possible… you just have to be gentle and take it slow.

Fill your bundt pan or pans only 3/4 full (especially if you are making one big cake). For the smaller mini-bundts, you can get away with filling them a little bit closer to the top, but just be careful how much you tempt fate on this. You need to leave a little room for expansion of the batter as the cake bakes, and this will prevent you from having an oozing mess all over the bottom of your oven.

Trust me on this… It’s no fun having to clean up your oven when all you want to do is gaze adoringly at your beautiful cakes!

Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake

I topped these beauties with a double-drizzle of fresh lemon glaze and fresh raspberry glaze. The visual impact was as stunning as the flavor combination! 

Lemon Raspberry Bundt Cake

Servings:

14

Prep Time:

20 minutes

Cook Time:

35-60 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

A lusciously dense moist lemon Bundt cake with fresh raspberries hidden inside, adding a beautiful visual treat and the outstanding flavor of raspberries to this favorite of cake lovers. The bundt cakes are double glazed, with a citrus raspberry glaze drizzled right alongside the traditional fresh lemon glaze.

Lemon Raspberry Bundt Cake

Ingredients

Lemon Raspberry Bundt Cake

  • 2 ½ cups cake flour, sifted and divided (see tip) (*note: 1 tablespoon will be reserved to coat the raspberries)
  • 2 cups fresh raspberries, divided (1 ½ cups for cake, ½ cup for raspberry glaze)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, softened to room temperature
  • 1 ¾ cups granulated sugar
  • 5 large eggs, at room temperature
  • 2 tablespoon fresh grated lemon zest (see tip)
  • ½ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (not fat-free)

    1 recipe Lemon Glaze, see below
    1 recipe Raspberry Glaze, see below

Lemon Glaze

  • 3 cups confectioners’ sugar, sifted

  • 1 teaspoon grated lemon zest

  • 4 to 5 tablespoons freshly squeezed lemon juice

Raspberry Glaze

  • 2 cups confectioners’ sugar, sifted
  • ½ cup fresh raspberries
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon raspberry emulsion (optional)

*Each glaze recipe makes enough glaze for a Bundt cake baked in a 10- to 15-cup Bundt pan; 4 quartet Bundt cakes; or 12 mini Bundts

Notes and Tips

Cake flour: If you don’t have cake flour, you can make a substitute using regular all-purpose flour and cornstarch. For this recipe, you would first add 5 tablespoons of cornstarch to your 1 cup measuring cup and then fill the remainder of the space in the cup with flour, to equal 1 full cup. Then add an additional 1 1/2 cups of flour to complete measurement for this recipe.

Lemons: Meyer lemons and regular lemons can be used interchangeably in this recipe. Meyer lemons, with their deep yellow to orange color and sweeter, less acidic flavor, are usually available between December and May.

Lemon Juice & Lemon Zest: One medium lemon yields about 1 tablespoon grated zest and 2 to 3 tablespoons of juice. You will need 5 to 7 lemons for this recipe. Extra zest can be wrapped well and frozen for up to 6 months.

Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake

Step by Step Instructions

Step 1

Preheat oven to 325° F (160 C)

Step 2

Prepare your Bundt pan(s) by spraying with baking spray, or coat each cavity thoroughly with butter or shortening, and then dust with flour. This recipe requires a 10-cup Bundt pan; or 4 quartet Bundt pan with enough left over for 4-6 mini-bundts. It will also work for 12-16 mini Bundt cakes.

Step 3

Add 2 ½ cups sifted flour *less 1 tablespoon (which needs to be set aside to coat the raspberries) to a medium bowl. Add in baking soda, salt, and baking powder, and whisk together.

Step 4

In the stand mixer bowl, beat butter on medium speed for 2 minutes or until light. Gradually add sugar and beat for 3-4 minutes or until the mixture is very fluffy. Beat in eggs, one at a time, then beat for 2 minutes. Beat in lemon zest, lemon juice, and vanilla.

Step 5

With the mixer on low speed, alternately beat in flour mixture and sour cream, making three additions of flour and two of sour cream, and beating until well incorporated.

Step 6

Place 1 ½ cups of dry raspberries in a small bowl and sprinkle in 1 tablespoon flour. Lightly toss raspberries in the bowl to the will be coated by the flour.

Step 7

Add floured raspberries to the batter mixture and gently fold them in, being careful not to break the fruit apart. A small amount of breakage is normal.

Step 8

Transfer batter to prepared pan(s) and smooth the top(s).

Step 9

Bake in preheated oven for time specified or until puffed and a tester inserted in the center comes out clean. Bake 45-60 minutes for full-size Bundt cake. Bake mini-bundt cakes for 25 minutes. Bake quartet bundt cakes for 35 minutes.

Step 10

Remove from oven and let cool in the pan for 5 minutes, then carefully invert cakes onto a wire rack to cool completely. NOTE: I use Nordic Ware baking pans, which are very thick and heavy-duty. This helps to disburse heat more evenly during baking, and also to retain heat longer when the pan is removed from the oven. If cakes are left in these pans for too long, they will continue cooking even though they are out of the oven, causing the cakes to potentially over bake.

Step 11

For best results, wrap the cooled cake tightly in plastic wrap and store at room temperature or in the refrigerator overnight before glazing.

Step 12

Pour glaze over the cooled cake, letting it drip down the sides. Let glaze set for at least 15 minutes before serving.

Lemon Glaze:

In a medium bowl, whisk together sugar, lemon zest, and 4 tablespoon lemon juice until smooth. Whisk in more lemon juice if necessary, 1 teaspoon at a time, until glaze is thick but pourable.

Raspberry Glaze

Using your immersion blender or food processor, process the fresh raspberries until puréed. Add lemon juice, raspberry emulsion, and confectioners’ sugar and whisk together until smooth. The glaze should be thick but pourable. If it is too thin, add more confectioners’ sugar. If it’s too thick, whisk in more lemon juice, 1 teaspoon at a time.

Additional Comments:

Make-Ahead:
You can prepare this cake up to 2 days in advance. Store the cooled glazed cake in a cake container at room temperature or in the refrigerator.

Print
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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake Recipe Card


  • Author: Tess
  • Prep Time: 20 min
  • Cook Time: 35-60 min
  • Total Time: 1 hr 20 min
  • Yield: 12-14 1x

Description

A lusciously dense moist lemon Bundt cake with fresh raspberries hidden inside, adding a beautiful visual treat and the outstanding flavor of raspberries to this favorite of cake lovers. The bundt cakes are double glazed, with a citrus raspberry glaze drizzled alongside the traditional fresh lemon glaze. These Lemon Raspberry Bundt Cakes will put you in the mood to frolic through a lemon grove and then find a flowering meadow to relax in.

This recipe will fill a 10-cup Bundt pan; or 4 quartet Bundt pan with enough left over for 4-6 mini Bundts; or 12 mini Bundt cakes.


Scale

Ingredients

2 ½ cups cake flour, sifted and divided (see tip) (*note: 1 tablespoon will be reserved to coat the raspberries)
2 cups fresh raspberries, divided (1 ½ cups for cake, ½ cup for raspberry glaze)
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
5 large eggs, at room temperature
2 tablespoon fresh grated lemon zest (see tip)
½ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup sour cream (not fat free)

1 recipe Lemon Glaze
1 recipe Raspberry Glaze

Lemon Glaze:
3 cups confectioners’ sugar, sifted
1 teaspoon grated lemon zest
4 to 5 tablespoons freshly squeezed lemon juice

Raspberry Glaze:
2 cups confectioners’ sugar, sifted
½ cup fresh raspberries
1 tablespoon fresh lemon juice
½ teaspoon raspberry emulsion (optional)

(Makes enough glaze for a Bundt cake baked in a 10- to 15-cup Bundt pan; 4 quartet Bundt cakes; or 12 mini Bundts)


Instructions

1. Preheat oven to 325° F (160 C)

2. Prepare your Bundt pan(s) by spraying with baking spray, or coat each cavity thoroughly with butter or shortening, and then dust with flour. This recipe requires a 10-cup Bundt pan; or 4 quartet Bundt pan with enough left over for 4-6 mini-bundts. It will also work for 12-16 mini Bundt cakes.

3. Add 2 ½ cups sifted flour *less 1 tablespoon (which needs to be set aside to coat the raspberries) to a medium bowl. Add in baking soda, salt, and baking powder, and whisk together.

4. In the stand mixer bowl, beat butter on medium speed for 2 minutes or until light. Gradually add sugar and beat for 3-4 minutes or until the mixture is very fluffy. Beat in eggs, one at a time, then beat for 2 minutes. Beat in lemon zest, lemon juice, and vanilla.

5. With the mixer on low speed, alternately beat in flour mixture and sour cream, making three additions of flour and two of sour cream, and beating until well incorporated.

6. Place 1 ½ cups of dry raspberries in a small bowl and sprinkle in 1 tablespoon flour. Lightly toss raspberries in the bowl to the will be coated by the flour.

7. Add floured raspberries to the batter mixture and gently fold them in, being careful not to break the fruit apart. A small amount of breakage is normal.

8. Transfer batter to prepared pan(s) and smooth the top(s).

9. Bake in preheated oven for time specified or until puffed and a tester inserted in the center comes out clean. Bake 45-60 minutes for full-size Bundt cake. Bake mini-bundt cakes for 25 minutes. Bake quartet bundt cakes for 35 minutes.

10. Remove from oven and let cool in the pan for 5 minutes, then carefully invert cakes onto a wire rack to cool completely. NOTE: I use Nordic Ware baking pans, which are very thick and heavy-duty. This helps to disburse heat more evenly during baking, and also to retain heat longer when the pan is removed from the oven. If cakes are left in these pans for too long, they will continue cooking even though they are out of the oven, causing the cakes to potentially over bake.

11. For best results, wrap the cooled cake tightly in plastic wrap and store at room temperature or in the refrigerator overnight before glazing.

12. Pour glaze over the cooled cake, letting it drip down the sides. Let glaze set for at least 15 minutes before serving.

Lemon Glaze:

In a medium bowl, whisk together sugar, lemon zest, and 4 tablespoon lemon juice until smooth. Whisk in more lemon juice if necessary, 1 teaspoon at a time, until glaze is thick but pourable.

Raspberry Glaze:

Using your immersion blender or food processor, process the fresh raspberries until puréed. Add lemon juice, raspberry emulsion, and confectioners’ sugar and whisk together until smooth. The glaze should be thick but pourable. If it is too thin, add more confectioners’ sugar. If it’s too thick, whisk in more lemon juice, 1 teaspoon at a time.


Notes

Cake flour: If you don’t have cake flour, you can make a substitute using regular all-purpose flour and cornstarch. For this recipe, you would first add 5 tablespoons of cornstarch to your 1 cup measuring cup and then fill the remainder of the space in the cup with flour, to equal 1 full cup. Then add an additional 1 1/2 cups of flour to complete measurement for this recipe.

Lemons: Meyer lemons and regular lemons can be used interchangeably in this recipe. Meyer lemons, with their deep yellow to orange color and sweeter, less acidic flavor, are usually available between December and May.

Lemon Juice & Lemon Zest: One medium lemon yields about 1 tablespoon grated zest and 2 to 3 tablespoons of juice. You will need 5 to 7 lemons for this recipe. Extra zest can be wrapped well and frozen for up to 6 months.

Make-Ahead:
You can prepare this cake up to 2 days in advance. Store the cooled glazed cake in a cake container at room temperature or in the refrigerator.

  • Category: Dessert
  • Method: Baking

Keywords: Lemon Raspberry Cake, Lemon Raspberry Bundt Cake,

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