Tangy Lemon Raspberry Bundt Cake with Lemon Glaze

This tangy lemon raspberry bundt cake is the kind of dessert that makes any afternoon feel a little brighter.

It’s moist, dotted with juicy raspberries, and finished with a simple lemon glaze that soaks right into the warm cake.

What Makes This Bundt Cake So Good

The crumb is tender and buttery, with little pockets of tart raspberry cutting through the sweetness.

The lemon glaze isn’t just a topper, it seeps into the top while the cake is still warm, giving you a bright hit in every bite. And because it’s baked in a bundt pan, it looks fancy with zero decorating effort.

Ingredients

• 2 1/2 cups all-purpose flour: gives the cake structure; spooned and leveled
• 2 1/2 tsp baking powder: the main leavening
• 1/2 tsp baking soda: reacts with the buttermilk
• 1/2 tsp salt: balances the sweetness
• 1 cup unsalted butter, softened: use real butter, not shortening
• 1 3/4 cups granulated sugar: sweetens just enough
• 3 large eggs: room temperature, so the batter comes together smoothly
• 2 tbsp lemon zest: from about 2 large lemons, for intense lemon flavor
• 1/4 cup fresh lemon juice: brightens the crumb
• 1 cup buttermilk: adds tang and tenderness
• 1 1/2 cups fresh raspberries: tossed in 1 tbsp flour to keep them from sinking
• 1 cup powdered sugar: for the glaze
• 2 to 3 tbsp lemon juice: to thin the glaze

Variations / Substitutions

• Swap the berries: blueberries or blackberries work just as well, no need to change anything else.
• No buttermilk?: use sour cream thinned with a tablespoon of milk, or stir 1 tbsp lemon juice into 1 cup regular milk and let it sit 5 minutes.
• Dairy-free: use plant butter sticks, swap the buttermilk for oat milk plus 1 tbsp lemon juice, and the cake still turns out tender.
• Extra lemony: add 1/2 tsp lemon extract along with the zest for a stronger citrus punch.

If you like this, you’ll also want to try my Classic Lemon Loaf.

How to Make Lemon Raspberry Bundt Cake

Step 1: Cream the Butter and Sugar

Set a rack in the middle and preheat the oven to 350°F (175°C). In a large bowl, beat the 1 cup softened butter and 1 3/4 cups sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy.

The mixture should look pale and feel soft, not gritty. Scrape down the sides of the bowl a couple of times so everything blends evenly.

Step 2: Beat in the Eggs and Lemon

Add the 3 eggs one at a time, beating well after each one. Then mix in the 2 tbsp lemon zest and 1/4 cup lemon juice just until combined.

The batter will look a bit curdled from the lemon juice, and that’s completely fine. It smooths right out when the flour goes in.

Step 3: Alternate the Dry Mix and Buttermilk

Whisk the 2 1/2 cups flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt together in a separate bowl. Add this dry mix to the butter mixture in 3 additions, alternating with the 1 cup buttermilk. Start and end with the flour, and mix on low just until no streaks remain.

Don’t be tempted to turn up the speed here. A light hand keeps the cake tender rather than tough.

Step 4: Fold in the Raspberries

Toss the 1 1/2 cups fresh raspberries with 1 tbsp flour in a small bowl. This helps them stay suspended instead of sinking to the bottom. Gently fold them into the batter with a spatula, using as few strokes as you can.

Stop as soon as the raspberries are evenly distributed. Overmixing will break them apart and streak the batter pink, which tastes fine but looks less pretty.

Step 5: Bake the Cake

Scrape the batter into a greased and floured 10 to 12 cup bundt pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

The kitchen will smell like lemon and butter, and the cake will spring back when lightly pressed in the middle. Let it cool in the pan on a rack for 10 minutes before turning it out.

Step 6: Glaze the Cake

After 10 minutes of cooling, invert the pan onto the rack and lift it off. Let the cake cool completely. Once it’s cool, whisk 1 cup powdered sugar with 2 to 3 tbsp lemon juice until smooth, then drizzle the glaze over the top, letting it run down the sides. Slice and serve right away, while the glaze is still glossy.

A Few Notes for the Best Bundt Cake

• Bring everything to room temperature.: Cold eggs or buttermilk can make the batter curdle and bake unevenly.
• Grease the pan like you mean it.: Use softened butter and a dusting of flour, or a baking spray that contains flour. Every nook needs coverage.
• Keep the oven door closed.: Don’t peek before the 50 minute mark, or the cake may sink in the middle.

Bake times can vary slightly depending on your pan.

Keeping the Cake Fresh

• Store: Keep the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat: A short 10 to 15 seconds in the microwave warms a slice just enough to soften the glaze.
• Freeze: Wrap the unglazed, fully cooled cake in plastic and freeze for up to 3 months. Thaw it on the counter overnight, then glaze before serving.

What to Serve With Lemon Raspberry Bundt Cake

This cake needs nothing more than a hot cup of coffee or tea. For a brunch spread, serve slices with a dollop of softly whipped cream and extra fresh raspberries. The tangy lemon also pairs well with a scoop of vanilla ice cream on the side.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, and don’t thaw them first. Toss the frozen berries straight from the bag with the flour, then fold them in gently.

What if I don’t have buttermilk?

Stir 1 tablespoon of lemon juice into 1 cup of milk and let it sit for 5 minutes. It thickens and sours just enough to work the same way.

Why did my cake stick to the pan?

Most likely the pan wasn’t greased and floured thoroughly enough, or the cake sat in the pan longer than 10 minutes after baking. Next time, use a pastry brush to butter every crevice and dust it well with flour.

Can I make this dairy-free?

You can. Use plant butter sticks, and replace the buttermilk with 1 cup oat milk mixed with 1 tablespoon lemon juice. The texture stays tender.

Lemon Raspberry Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup buttermilk
• 1 1/2 cups fresh raspberries, tossed with 1 tbsp flour
• 1 cup powdered sugar
• 2 to 3 tbsp lemon juice

Method

 

1. Preheat oven to 350°F (175°C). Cream 1 cup butter and 1 3/4 cups sugar for 3 minutes until fluffy.
2. Beat in 3 eggs one at a time, then 2 tbsp lemon zest and 1/4 cup lemon juice.
3. Whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add to batter in 3 additions, alternating with 1 cup buttermilk. Mix just until combined.
4. Toss 1 1/2 cups raspberries with 1 tbsp flour. Fold gently into the batter.
5. Scrape batter into a greased and floured bundt pan. Bake 50 to 60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack.
6. Once cake is completely cool, whisk 1 cup powdered sugar with 2 to 3 tbsp lemon juice and drizzle over the top.

Notes

If you are using frozen raspberries, do not thaw them. Toss them with the flour straight from the freezer, and bake the cake right away. The center may need an extra few minutes, so check early and rely on the toothpick test.