Lemon Raspberry Bundt Cake – Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!

Lemon raspberry bundt cake on a white cake stand.

I am loving the flavour combination of lemon and raspberries lately. It makes for such a flavourful and summery dessert, and today I bring you another one for you to enjoy – my Lemon Raspberry Bundt Cake!

I’ve made a few lemon raspberry desserts this summer, like my Raspberry Swirl Lemon Pound Cake, and Lemon Raspberry Layer Cake. Have you tried them yet?

This lemon raspberry cake is an incredibly moist and fluffy bundt cake that is infused with lemon, and stuffed with juicy, fresh raspberries. For the topping, I used a deliciously sweet lemon cream cheese glaze. It pairs perfectly with this cake – you’re gonna love it!

Unfrosted lemon raspberry bundt cake on a white cake stand.
Overhead shot of an unfrosted lemon raspberry bundt cake on a white cake stand.

How to make Lemon Raspberry Bundt Cake

Ingredients you’ll need:

  • cake flour (see recipe notes on how to make your own!)
  • baking powder
  • baking soda
  • salt
  • large eggs
  • caster/granulated sugar
  • unsalted butter
  • greek-style yogurt
  • lemon extract
  • fresh raspberries
  • lemon zest

For the glaze, you’ll need:

  • icing/powdered sugar
  • cream cheese
  • lemon extract
  • milk

To make this bundt cake, simply whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the eggs and sugar until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined. Fold in the dry ingredients, then gently fold in the raspberries and lemon zest.

Pour the batter into a well greased 10-inch bundt pan, and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

For the glaze, whisk together the icing sugar, cream cheese, lemon extract, and milk until completely smooth. Spoon or drizzle over the cooled cake.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

Lemon raspberry bundt cake with a thick lemon glaze on a white cake stand.
A slice of lemon raspberry bundt cake on a small white plate with a fork.

This Lemon Raspberry Bundt Cake is:

  • incredibly moist anf fluffy
  • quick and easy to throw together
  • bursting with refreshing flavours
  • topped with a sweet, creamy glaze
Slice of lemon raspberry bundt cake on a small white plate with a fork.
Lemon Raspberry Bundt Cake - Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze! #lemon #raspberry #bundtcake #cakerecipes

Try these bundt cakes next!

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Slice of lemon raspberry bundt cake on a small white plate with a fork.
Simply Bake

Lemon Raspberry Bundt Cake

Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yields: 12 – 14 slices

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 ½ cups (300g) caster/granulated sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek-style yogurt
  • 2 teaspoons lemon extract**
  • 1 cup (125g) fresh raspberries
  • Zest of 1 lemon

For the Glaze

  • 2 cups (250g) icing/powdered sugar
  • ½ cup (115g) cream cheese, softened
  • 1 teaspoon lemon extract
  • 2 tablespoons milk

Instructions

For the Cake

  • Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined.
  • Fold in the dry ingredients. Gently fold in the raspberries, and lemon zest. It’s fine if the raspberries start to break up.
  • Pour the batter into the prepared pan, and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean.
  • Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

For the Glaze

  • Whisk together the icing sugar, cream cheese, lemon extract, and milk. Add more icing sugar if too runny, or more milk if too thick.
  • The icing should be fairly thick, but pourable. Spoon or drizzle over the cooled cake, and serve.

Recipe Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
**Don’t use lemon juice in place of lemon extract because it’s not strong enough, and the acidity can alter the overall results.
Leftovers can be stored, covered, in the fridge for up to 2 – 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1sliceCalories: 428kcalCarbohydrates: 62gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 98mgSodium: 200mgFiber: 1gSugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

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39 Comments

  1. hi Marsha! i make a white chocolate raspberry cake and i love it but i want to change it to a lemon raspberry cake. but im worried about the seeds in the fresh raspberries. In the white chocolate raspberry one i use seedless raspberry jam, do you think that would work?

    1. Hi Brooklyn! Yes, seedless raspberry jam will work too. I would put half of the batter into the pan, then spoon the jam on top, before topping with the rest of the batter. You could also use a knife or toothpick to create swirls through the jam and batter. Enjoy!

  2. Hello,
    Can I use frozen raspberries in this recipe?
    That’s all I have and don’t want to be running to the store just for that.

    Thank you!

  3. Can I use this recepie to make small mini bundt cakes? And if so what adjustments to the cooking time do you recommend?

    Thanks

  4. I baked this cake and it wasn’t fluffy, it turned out to be very dense! Is it the greek yogurt that makes it dense? In order to have a more fluffy cake what would you suggest?
    The falvour was marvelous and the glaze was to die for!

    1. Hi Stefania! I’m sorry your cake didn’t turn out as fluffy as you’d hoped for. Yogurt does make for a moister cake, so would add to the heaviness of the cake. Over-mixing the batter can also result in a dense, rubbery cake. Over-mixing acts on the gluten in the flour and will make cakes dense instead of soft and fluffy.

      Here are some tips I suggest:

      1. Try using 1/2 cup yogurt next time instead of 1 cup.
      2. Avoid over-mixing the cake batter.
      3. Use an oven thermometer to make sure the temperature is correct.
      4. Avoid over-baking. Cover the cake with foil half-way through baking to avoid excessive browning, which could result in a drier cake.

      I hope you try again, and enjoy! 🙂

    1. I use buttermilk – or make my own ( milk plus vinegar) – the vinegar is what gives the cake fluffiness ( reacts with the baking soda )

  5. You are seriously the Queen of Bundt Cakes, Marsha!! Every single bundt cake that you’ve shared is just incredible. I seriously can’t wait to see more (especially for the upcoming holidays)! 🙂 Pinned, of course. Hugs!

  6. Oh my gosh…YUM!!! Looks good on the outside and even better on the inside. Saving this recipe to try out. Thanks for sharing