Moist Raspberry Bundt Cake with Lemon Glaze
This raspberry bundt cake is a soft, buttery cake loaded with juicy raspberries and finished with a bright, crackly lemon glaze. The crumb is tender enough to eat with a fork but sturdy enough to slice cleanly.
It comes together in one bowl with no mixer marathon, and the bundt pan does all the fancy presentation work. It feels like a weekend project but actually lands on the table in under an hour, which is exactly what a weeknight dessert should do.
Why This Cake Stays in My Rotation
Sour cream and butter give it an incredibly moist crumb that stays soft for days. Every bite has a pop of tart raspberry and a little zing from the lemony glaze. The edges get lightly golden and chewy while the center stays plush.
I keep coming back to it because it looks so polished with zero decorating effort. You just whisk a glaze and pour it over. It works for a quiet Tuesday night or a small gathering, and nobody believes how simple it was.
Ingredients
- 2 1/2 cups all-purpose flour: spooned and leveled, not scooped, for the right texture
- 2 tsp baking powder: check freshness for a good rise
- 1/2 tsp baking soda: adds extra lift alongside the sour cream
- 1/2 tsp salt: brings out the sweet and tart notes
- 1 cup unsalted butter, softened: let it sit out until it’s truly soft, not just slightly cool
- 1 3/4 cups granulated sugar: creams up nicely for a tender crumb
- 3 large eggs, room temperature: cold eggs can make the batter curdle
- 1 tsp vanilla extract: rounds out the flavors without overpowering
- 1 tbsp lemon zest: from about 2 lemons, use a microplane for fine strands
- 1 cup full-fat sour cream: the fat is what keeps the cake so moist
- 1 1/2 cups fresh raspberries: frozen raspberries work great too, no need to thaw
For the Glaze
- 1 cup powdered sugar: sift if it’s lumpy
- 2 to 3 tbsp fresh lemon juice: adds that familiar tart punch
Variations / Substitutions
- Swap the berry: blueberries, blackberries, or chopped strawberries all work. Toss them with a tablespoon of flour first to keep them from sinking.
- Go lemon-poppy seed: skip the raspberries, add 2 tablespoons poppy seeds and an extra teaspoon of lemon zest.
- Dairy-free option: use a plant-based butter stick and a thick dairy-free yogurt or sour cream alternative.
- Gluten-free: swap in a 1-to-1 gluten-free baking flour blend that contains xanthan gum.
If citrus desserts are your thing, try our Lemon Poppy Seed Bundt Cake.
How to Make Raspberry Bundt Cake
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan really well with softened butter or baking spray with flour. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for about 3 minutes, until the mixture looks pale and fluffy.
You’re not just combining them here. That airy, almost mousse-like texture is what gives the cake its lift, so don’t rush this step. When you rub a bit between your fingers, it should feel like damp sand and not grainy.
Step 2: Add the Eggs and Wet Ingredients
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then mix in the vanilla and all of that lemon zest. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, alternate adding the dry ingredients and the sour cream in three parts, starting and ending with the flour mixture.
Stop mixing the second the last streak of flour disappears. The batter will be thick and glossy. Overworking it now builds gluten, and that gives you a tough, rubbery crumb instead of a tender one.
Step 3: Fold in the Raspberries
Tip the raspberries into the bowl and gently fold them in with a spatula. Go slowly and use a sweeping motion so you don’t crush them. A few may break, and that’s fine—those little jammy pockets are part of the charm.
If you’re using frozen raspberries, keep them frozen. Rinsing or thawing turns them into a wet mess that bleeds pink streaks through the batter. Straight from the freezer, they hold their shape better and sink less.
Step 4: Bake the Cake
Scrape the batter into the prepared bundt pan and smooth the top with your spatula. Bake for 45 to 50 minutes, until a toothpick inserted halfway between the tube and the outer edge comes out clean or with a few moist crumbs clinging to it. The top will be nicely browned, and the cake will have pulled away slightly from the sides of the pan.
Ovens vary, so start checking at 45 minutes. If your pan is dark metal, it may bake faster. Let the cake cool in the pan on a wire rack for exactly 10 minutes, then turn it out onto the rack to cool completely before glazing.
Step 5: Drizzle and Serve
Whisk the powdered sugar and 2 tablespoons of the lemon juice in a small bowl. Add the remaining tablespoon of juice a little at a time until the glaze is thick but pourable. You want it to drape over the cake, not soak right in. Spoon it over the fully cooled cake, letting it drip down the ridges. Slice and serve while the glaze is still just a touch soft for the cleanest cuts.
Tips for the Best Bundt Cake
- Toss fresh raspberries in a tablespoon of flour before folding them into the batter. This little trick helps anchor them so they don’t all sink to the bottom.
- Grease the pan like your cake depends on it. Use a pastry brush to work softened butter into every crevice, then dust with flour, or just use a baking spray with flour. Bundt pans are notorious for sticking.
- Let the cake cool completely on the rack before glazing. If the cake is even slightly warm, the glaze will melt and slide right off into a sticky puddle.
- Full-fat sour cream is the one to reach for. Low-fat versions have more water and less richness, so the cake won’t have the same velvety crumb.
Keep an eye on the bake time if you’re using a dark metal pan.
| Pan material | Approximate bake time |
|---|---|
| Dark nonstick | 40 to 45 minutes |
| Light aluminum | 45 to 50 minutes |
| Silicone | 50 to 55 minutes |
Storing Leftovers
- Refrigerate: store the cake in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. Chilled cake firms up; let slices sit out for 15 minutes before eating.
- Reheating: a very short blast in the microwave, about 10 to 15 seconds per slice, brings back that fresh-baked softness.
- Serve cold: the cake is lovely straight from the fridge too, especially if you’re a fan of denser, fudgier textures.
Frequently Asked Questions
Can I make this cake without a bundt pan?
Yes. Divide the batter between two greased 8×4-inch loaf pans and bake for about 35 to 40 minutes, or use a 10-inch round cake pan and start checking at 30 minutes. The crust won’t have the same furrowed edges, but the cake will be just as good.
Can I freeze the baked cake?
Absolutely. Wrap the unglazed, fully cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight on the counter, then glaze it fresh the next day.
How do I store extra glaze?
If you want to glaze slices as needed, keep the glaze in a covered container in the fridge for up to 2 days. Stir it well and let it come almost to room temperature before drizzling so it flows smoothly.
Raspberry Bundt Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan well.
- Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla and lemon zest. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- On low speed, alternate adding the dry mix and sour cream to the butter mixture, starting and ending with flour. Mix until just combined.
- Fold in raspberries gently with a spatula.
- Scrape batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack to cool completely.
- Whisk powdered sugar and lemon juice until smooth and thick but pourable. Drizzle over cooled cake and let set 15 minutes before slicing.
