Lemon Raspberry Bundt Cake
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This Lemon Raspberry Bundt Cake is bursting with loads of citrus and fresh berry flavor! Moist, flavorful, and so fun for parties, my recipe is super easy to follow too. You’re going to want to keep this raspberry lemonade cake in mind for birthdays, anniversaries, backyard get-togethers, or plain old snacking at home!
Table of Contents
Lemon Raspberry Bundt Cake
This is quite possibly my favorite cake of all time! Every bit is moist, tender, and absolutely bursting with fresh lemon flavor. It’s essentially a lemon raspberry pound cake baked in a bundt pan!
And, honestly, what’s not to love? Ribbons of lemon zest run throughout, and sweet raspberry bits fill every bite. This is the ultimate option for those of you who prefer fruity desserts over chocolate ones.
My lemon raspberry bundt cake recipe was inspired by my Cherry Limeade Cake — another awesome combination of flavors.
I love the sweet and tart symphony that lemon and raspberries make so much, that you’ll find the two in cocktail, ice pop, and cupcake recipes as well!
Ingredient Notes and Substitutions
- Flour – No specialty blends needed. All-purpose flour works best for raspberry lemon bundt cake, but be sure to measure it properly and sift well.
- Berries – Fresh raspberries are the way to go!
Frozen berries will turn to mush once thawed, which means they won’t properly distribute throughout the cake.
In a pinch, you could use frozen for the raspberry lemonade cake glaze. Just be sure to drain them first so it doesn’t come out too watery. - Lemon – You will need both freshly squeezed juice and plenty of zest for the cake batter and the glaze for the top.
- Unsalted butter – Different brands of butter contain different amounts of salt — which is why I typically prefer to add the salt myself!
If salted sticks are all you have on hand, then omit the additional salt in the batter.
How to Clean Fresh Berries for Raspberry Lemonade Cake
First, you’ll need to wash any dirt and debris from the surface.
Raspberries are particularly delicate, meaning a dip method is better than pounding them with running water.
Mix 3 parts water with 1 part distilled white vinegar in a bowl. Transfer the berries to a colander, picking out any obvious leaves.
Then, dip the strainer into the water and vinegar mixture a few times before draining thoroughly. Don’t let them soak, or they’ll take on the vinegar flavor!
Gently dump the berries onto a paper towel or clean dish towel. Remember to let them dry completely before starting your lemon and raspberry pound cake recipe.
Tips and Tricks to Make Perfect Lemon Raspberry Pound Cake
- Bring eggs and butter to room temperature.
I cannot stress enough how important this is to the texture of your lemon raspberry bundt cake! The batter will be lumpy if you skip this step.
Eggs can take up to an hour to warm, though you can speed that up by cracking them into a bowl ahead of time — just keep them well covered.
Butter should be soft enough to indent when you press a finger into it.
- Grease the pan well.
Unlike round or rectangle pans, you can’t just slide a knife around the edges when using a bundt cake pan. There are too many crevices!
Cooking spray is the easiest method because it gets into all the nooks and crannies, but butter or cake goop will also do the trick.
- Cool before glazing.
Your raspberry lemon bundt cake will soak up all of the icing if you don’t let it cool first.
Just warmer than room temperature is enough heat to help it drip down the edges nicely, but not so much that it melts!
Want an easy clean-up tip? Place a piece of parchment paper (or a baking sheet) under the cooling rack, then drizzle the cake to your heart’s content.
You’ll be able to toss or wash the excess drips, and there won’t be pools of icing all over your cake stand.
Prep Ahead
- Bring butter and eggs to room temperature
- Wash raspberries
- Make glaze
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
- Bundt Pan – I love the elegance of this shape!
Storing Raspberry Lemon Bundt Cake
Leftover lemon and raspberry pound cake will keep well for 1-3 days in an airtight container at room temperature, or for up to 4-5 days in the refrigerator.
Make sure to let the glaze set before covering to prevent sticking!
It also freezes well for about 3 months when stored correctly. Wrap the cake tightly in several layers of plastic wrap and foil and then place in a freezer-safe bag for the best results. Let it thaw in the fridge overnight before serving.
Lemon Raspberry Bundt Cake FAQ
The biggest difference is the pan used to bake the dessert. Bundt pans have fluted edges, molding the cake into an elegant design right out of the pan.
No need for fancy piping skills — a simple glaze or dusting of powdered sugar is all the decoration a bundt cake needs!
There’s also a hole in the center, which helps the ring of batter bake evenly all the way around.
It’s all about how you combine the ingredients and assemble the cake. Tossing fresh berries in a little extra flour can keep them from sinking as well.
To keep the berries evenly distributed, only add half of them to the batter. Then, press the rest of them gently into the top of the cake before baking. This method keeps them from all sinking to the bottom of the pan!
I don’t recommend it for my lemon raspberry pound cake recipe! Bottled lemon juice tends to be more acidic — it also just doesn’t have that bright, fresh citrus taste you want to enhance the cake.
Opt for fresh lemon juice whenever you can.
Enjoy!
With love, from our simple kitchen to yours.
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Lemon Raspberry Bundt Cake
Ingredients
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, 3 sticks, room temperature
- 1/4 cup fresh grated lemon zest, about 3-4 large lemons
- 5 large eggs, room temperature
- 3/4 cup fresh lemon juice, about 3-4 large lemons
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 12 ounces fresh raspberries, washed and drained
Glaze
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh grated lemon zest
- 12 ounces fresh raspberries, washed and drained
Instructions
- Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan.
- In a large bowl, use an electric mixer to combine lemon zest and sugar. The sugar will become yellow and the mixture will smell aromatic when it is ready. Add butter, mix until mixed. Add eggs beat until well combined. Sprinkle salt and baking powder into batter and beat until combined. Add flour 1 cup at a time, alternating with 1/2 of lemon juice. Add ½ of the raspberries (about 6 ounces), stir to combine.
- Pour batter into prepared Bundt pan. Sprinkle the reserved raspberries over top and gently press into the batter with a spatula (this will help keep the raspberries from all ending up on the top). Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes. Place a plate over the pan and flip cake onto plate to continue cooling completely. You may have to tap pan a few times with a knife to release from pan.
- While cake is cooling prepare the glaze. Combine sugar, lemon juice and zest. Beat with an electric mixer until well combined. Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze. I added about 10 raspberries to the icing to make it pink, reserved the rest for garnish.
- Drizzle the glaze over the cooled cake. Garnish with reserved raspberries.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2014. Updated and republished May 2025
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Looks wonderful. Raspberry and lemons are always so wonderful. Joni
I WISH clicking on the pictures would really "open each one in a new tab" as it states. Would be nice to try these recipes without having to have a friggen Pinterest account…
Oh well………..y'all probably could care less if you draw a larger audience anyway, or you'd make it easier to share……
Clicking the photo will open the recipe in a new window. Unless you click on the giant P. That is for Pinterest. Clicking the link (bold recipe title) will also open recipe in a new window.
Thank you for stopping by.
If you are too stupid to know how to open these recipes, you are probably too stupid to bake anyway. Keep your ignorant comments to your self, no one here is interested!
Be Nice! Be Kind it cost NOTHING.
Some times it is a little daunting to open a recipe. When that happens it is usually 4 or 5 pages down, right/left click on the picture of the cake brings up the address to the recipe (maybe). For me, I scrolled down until I was past all the great tips to make a perfect pound cake and there was the recipe! If at first you don’t succeed try try again.
I live in a country where we can only get frozen berries. Will they work in this recipe and do I need to make any adjustments?
Anonymous, you are not very nice. You could have just stated your problem and left off the sarcasm. Have a nice day.
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I'm late to the party! I didn't have raspberries, but I had strawberries and so I made this luscious cake. You never steer me wrong, Donna! So delicious! I love you and your site.
You are right on time, my dear! Strawberries sound amazing. Thank you so much for stopping by and I am thrilled to hear you are loving our recipes. You made my day, Anna.
Thanks for posting such a great recipe. It's in the oven as I write and is making the house smell amazing. My THM cookbook hasn't arrived yet, so I'm incredibly grateful for recipes like these.
===========> Best Cheesecake
I am making this for Sat night, Can I make the cake part on Friday night and glaze it sat morning?
Saw this on facebook the other day and started drooling! IT was SO good, even better than I imagined!
Hi there,
I live in Europe and is it possible to put also the measurements in grams for example. Because itโs quite different to work with cups here.
I know you could use the internet to look how much it would be but it would be nice if I donโt have to.
I just made this amazing cake and its delicious; tangy and sweet. The party isn’t until a few days from now. should I place in fridge and glaze the day of the party? or should I glaze now? Thank you for sharing your recipe.
Could I use frozen raspberries?
I made this cake today and took it downstairs for other residents in the apartment building to have a piece and never got to taste it myself…I guess that tells how good it was!
I thought the recipe was easy to follow and thank you for it.
I will bake another of these cakes next week but I will get myself a big piece first.
I have been baking for 50 years and I love all your recipes but this cake only half came out of pan top stayed in taste great but looks terrible Any idea what I did wrong follow recipe I believe to the letter
Wow, this recipe was so easy to make! The instructions were clear and straightforward, and the end result was absolutely delicious. Thanks, Donna!
Hi Siena!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn