Lemon Raspberry Bundt Cake – Julia’s Album

April 12, 2025

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This Lemon Raspberry Bundt Cake with Lemon Glaze is the right deal with for Easter, Mom’s Day, or any spring celebration—and it’s simply as beautiful for brunch, breakfast, or dessert! It’s straightforward to make—lower than 20 minutes of prep and below an hour within the oven! Get artistic with the toppings—pastel sprinkles, candied lemon peel, powdered sugar, or contemporary berries.

Lemon Raspberry Bundt Cake with Lemon Glaze (topped with festive Easter-inspired sprinkles).

Lemon Raspberry Bundt Cake with Lemon Glaze (topped with festive sprinkles)

I’m clearly nonetheless channeling my inside Easter bunny, as a result of right here I’m going once more—bringing you yet one more Easter dessert showstopper proper after blueberry lemon cake, lemon thumbprint cookies, and carrot cake cheesecake ! It’s candy, tangy, tremendous moist, and bursting with contemporary lemon taste and juicy raspberries. I drizzled it with a thick lemon glaze and, after all, couldn’t resist tossing on a handful of Easter-inspired pastel sprinkles. Better of all? It’s straightforward to make—lower than 20 minutes of prep and below an hour within the oven! All these pastel sprinkles make it excellent for Mom’s Day too!

What actually makes this cake shine is creaming the butter and sugar with freshly grated lemon zest, which unlocks these citrus oils, infuses the batter with vibrant, citrusy taste, and makes the entire cake scent like spring. Be sure that to grease and flour your Bundt pan properly for an ideal launch (you need to use Baker’s Pleasure baking spray with flour right here). I really like adorning this bundt cake with pastel sprinkles for that basic Easter look, however be at liberty to get artistic and make it your individual—swap in seasonal sprinkles for various holidays, or attempt including candied lemon peel or contemporary berries.

A slice of Lemon Raspberry Bundt Cake with Lemon Glaze (topped with festive Easter-inspired sprinkles) revealing juicy berries - on a plate.

Lemon Raspberry Bundt Cake with Lemon Glaze (topped with festive Easter-inspired sprinkles) - view from above of the whole cake.

Foremost Elements & Substitutions

Flour. Supplies construction of the cake. I used common all-purpose flour, however it’s also possible to use cake flour as a substitution to make the cake texture lighter.
Baking powder and baking soda. Utilizing each baking powder and baking soda assist to realize the right rise and texture of the cake.
Salt. Use advantageous sea salt or kosher salt to reinforce the flavour.
Butter. Use 1 cup (2 sticks) unsalted butter at room temperature, plus extra for greasing the Bundt pan.
Sugar. I used common granulated sugar as a sweetener.
Lemon zest and lemon juice. Solely freshly squeezed lemon juice and lemon zest. I like to recommend grating the lemon zest first, after which squeezing the juice. You should utilize bottled lemon juice, however I extremely suggest utilizing freshly squeezed lemon juice for baking. Contemporary lemon juice has a brighter, extra vibrant citrus taste with no preservatives.
Eggs, room temperature. They make the cake moist and fluffy.
Vegetable oil. Helps to maintain the cake moist. Use impartial vegetable oil like canola or avocado. Don’t use Further Virgin Olive Oil as its taste is simply too robust. Nevertheless, you need to use further mild olive oil (often labeled as such or labeled as high-smoking-point olive oil) – style it earlier than utilizing to verify the flavour is actually impartial.
Vanilla extract. Use high-quality vanilla extract.
Lemon extract. Provides an additional burst of lemon taste.
Greek yogurt. Provides moisture and helps activate baking soda. Use room temperature Greek yogurt. You may substitute with plain yogurt or bitter cream.
Raspberries. I used contemporary raspberries and positioned them within the freezer earlier than utilizing for about 1-2 hours or till stable. This helps distribute them evenly and maintain their form.
Tip: The picture beneath exhibits all of the components you’ll want—go forward and take a screenshot in your purchasing record:

This photo shows all ingredients needed to make lemon raspberry bundt cake.

Lemon Raspberry Bundt Cake with Lemon Glaze (topped with festive Easter-inspired sprinkles) - the view of the cake from above.

The best way to make Lemon Raspberry Bundt Cake

Right here’s a fast overview of the recipe with step-by-step images to information you! Tip: For the total ingredient record and directions, scroll all the way down to the recipe card.
Freeze your raspberries in a single layer till stable (in order that they maintain their form and don’t completely disappear within the batter).
Preheat the oven to 350°F and actually grease and flour your Bundt pan—channel your inside Easter bunny and be thorough!
Whisk the dry components in a single bowl.

Spreading the berries on a sheet pan and mixing dry ingredients in a bowl

In one other, cream the butter, sugar, and lemon zest till it’s mild and fluffy sunshine.
Beat within the eggs one after the other, then stir within the lemon juice, vanilla, and a splash of lemon extract for further zing.

Combining butter, sugar, and lemon zest and beating it, adding eggs one by one - in a bowl.

Whisk in vanilla extract, lemon juice, and lemon extract into moist components.
Alternate mixing within the dry components and Greek yogurt, then gently fold within the flour-dusted frozen raspberries.

Adding vanilla extract, lemon juice, and lemon extract to the wet ingredients in a bowl, then combining wet ingredients and dry ingredients in a bowl.

Dusting frozen raspberries with flour and adding them into a cake batter in a bowl.

Pour the batter into your pan and bake for 45–55 minutes till a toothpick comes out with only a few crumbs.
Let it cool, launch it from the bundt pan, and drizzle it generously with lemon glaze.
High with pastel sprinkles (Easter and Mom’s Day vibes!) and slice it up for dessert, brunch, or breakfast—you recognize the bunny would approve.

Pouring the cake batter into the greased and floured bundt pan and making a lemon glaze in a bowl.

Baking Ideas

Utilizing eggs, butter and Greek yogurt at room temperature helps the components mix easily, making a uniform batter.
All the time use freshly grated lemon zest. It provides a extra vibrant, aromatic citrus taste.
Toss raspberries with 1 tablespoon of flour to stop them from sinking to the underside of the cake throughout baking.
Don’t overmix the batter to stop cake from being dense and hard.
If the highest of the cake begins browning earlier than the cake is absolutely baked, cowl the highest with aluminum foil and proceed baking.
Be at liberty to brighten the bundt cake with colourful Easter sprinkles, pastel sprinkles, or every other festive toppings you want.

What can I exploit as an alternative of lemon glaze?

Glaze or no glaze? The lemon glaze provides sweet-tart taste and helps maintain the cake moist, however if you need – you can also make it with out glaze. The lemon raspberry bundt cake is scrumptious by itself. You may mud it with powdered sugar for visible enchantment.
Use your favourite frosting as an alternative. You should utilize white chocolate frosting, basic vanilla icing (or frosting), or cream cheese frosting.

Storage & Make-Forward Directions

Fridge: Place leftovers in an hermetic container and retailer in a fridge for as much as 3 days.
Freezer: I like to recommend freezing this cake with out glaze. Wrap it tightly in plastic wrap and retailer in a freezer for as much as 3 months. Let it thaw at room temperature earlier than serving. Then, cowl with the lemon glaze.
Make-Forward: You may put together the cake a day forward and retailer it in an hermetic container within the fridge or at room temperature. Cowl with thick lemon glaze proper earlier than serving.

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