Lemon Raspberry Bundt Cake – Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!
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!
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.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
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
Did You Make This Recipe?
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Lemon Raspberry Bundt Cake
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
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
can you use almond flour and, if so, would the instructions be the same?
Yes, that should be fine.
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?
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!
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!
Yes you can. Enjoy!
Hello! Can this recipe be used as cupcakes too?
Yes! 🙂
I love bundt cakes and this one is by far my favorite! I am definitely going to use this again!
Hi,
I want to bake this but only have 9” tin does this matter? Would I just have to cook it longer?
That’s fine. Keep checking on it round the 45 minute mark.
Can I use this recepie to make small mini bundt cakes? And if so what adjustments to the cooking time do you recommend?
Thanks
Hi Leah! Bake for about 20 – 25 minutes 🙂
Girl, you’re seriously talented.
Could one use strawberries in place of raspberries?
Of course!
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!
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! 🙂
Would sour cream work the same as yogurt?
Yes, you can use sour cream instead 🙂
I baked this cake yesterday and it turned out more dense than fluffy. The flavor was great however.
I use buttermilk – or make my own ( milk plus vinegar) – the vinegar is what gives the cake fluffiness ( reacts with the baking soda )
Are you replacing the yogurt with buttermilk?
Yes, you would normally replace the yogurt with buttermilk.
It’s absolutely stunning. So bright and happy, both in flavor and presentation!
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!
Thanks, Demeter! 🙂
Oh my gosh…YUM!!! Looks good on the outside and even better on the inside. Saving this recipe to try out. Thanks for sharing
Thanks, Karl!
Okay, gorgeous AND delicious? You’re making all the other bundt cakes jealous over here! Gotta try this soon!
Thanks, Karly! 🙂
Oh wow! Love that lemon cream cheese glaze. Such a beautiful cake with the pieces of raspberries.
What a delicious looking cake, would go nice with a cup of coffee.
This cake is a stunner! I love little pockets of fruit in a cake and that glaze is calling to me…
This combination sounds absolutely wonderful, especially in a bundt cake!
You’ve combined two of my favourite flavours into one beautiful cake! Love the thick icing on the top, too. Bet it adds a wonderful contrasting sweetness to the tart lemon and raspberries. YUM!
can you make cupcakes from this recipe?
Yes 🙂
Not impressed with this recipe, it seems like a dense muffin batter, not a bundt cake.