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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake that's Bursting with Flavor

This Lemon Raspberry Bundt Cake is a delightful combination of tangy lemon and sweet raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.25 sticks Unsalted Butter softened
  • 1.25 cups White Sugar
  • 3 large Eggs room temperature
  • 2 lemons Lemon Zest zested
  • 2 lemons Lemon Juice fresh preferred
  • 2 cups All-Purpose Flour
  • 1.2 teaspoons Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.67 cups Milk
  • 1 teaspoon Vanilla Extract
  • 2 cups Fresh or Frozen Raspberries do not thaw if frozen
For the Lemon Glaze
  • 1 tablespoon Unsalted Butter melted
  • 1 cup Powdered Sugar
  • 0.25 cups Lemon Juice
  • 0.5 teaspoon Vanilla Extract

Equipment

  • Bundt pan
  • Mixing bowl
  • electric mixer
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and thoroughly grease and flour your bundt pan.
  2. In a large mixing bowl, beat together the softened unsalted butter and white sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined. Fold in raspberries.
  6. Pour the batter into the prepared bundt pan and bake for 50-60 minutes.
  7. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack.
  8. Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth for the glaze.
  9. Once the cake is completely cooled, drizzle the glaze over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure to use room temperature eggs for better mixing. Fresh raspberries are preferred over frozen for the best flavor.

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