Raspberry Lemonade Bundt Cake
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Raspberry Lemonade Bundt Cake is bursting with loads of citrus and fresh berry flavor. This recipe for raspberry lemon pound cake is easy to follow and one to keep in your family recipe file.
Raspberry Lemonade Bundt Cake
This is quite possibly my favorite cake of all time! Every bit is moist, tender, and absolutely bursting with fresh lemon flavor.
Ribbons of lemon zest run throughout this raspberry lemonade bundt cake and, fresh raspberry bits fill every bite.
This pink lemonade pound 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 with this pink lemonade pound 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 raspberry lemon pound cake.
In a pinch, you could use frozen for the glaze. Just be sure to drain so the glaze isn’t too watery. - Lemon – You will need both freshly squeezed juice and plenty of zest for both the raspberry pound cake batter and the glaze for the top.
- Unsalted butter – Different brands of butter contain different amounts of salt.
Keep better control over your lemon raspberry pound cake by adding the salt yourself.
If salted sticks are all you have on hand, then omit the additional salt in the batter.
How to Clean Fresh Raspberries
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. Let them dry completely before starting this lemon raspberry pound cake recipe.
Raspberry Pound Cake Recipe Tips
- Bring eggs and butter to room temperature.
I cannot stress enough how important this is to the texture of your raspberry lemonade 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 to loosen the raspberry pound cake. 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.
If the raspberry lemonade bundt cake is too warm, it will simply absorb the icing. Let it cool to just warmer than room temperature — it’s enough heat to help the icing drip nicely, but not so much that it will melt.
Want an easy clean-up tip? Place a piece of parchment paper (or a baking sheet) under the cooling rack, then drizzle the raspberry lemon pound 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.
Lemon Raspberry Pound 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.
In baking, you mix it with sugar! Work the two together with your fingers or an electric mixer.
The oils from the peel will flavor and scent the sugar, which allows it to seep into the entire batter. It’s an easy step, and the extra time it takes makes a huge difference.
Honestly, nothing too different from any other cake! Use room temperature eggs and dairy, sift your dry ingredients, cream butter and sugar thoroughly, and don’t overmix the batter.
It’s also important to cool pastries properly. Let them sit in the pan for a few minutes to make removal easier, but cool completely on a wire rack to avoid overbaking.
Enjoy!
With love, from our simple kitchen to yours.
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Raspberry Lemonade 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 August 2023
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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.
👍👍👍
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.
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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 it’s 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 don’t 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