Lemon Raspberry Bundt Cake

This Lemon Raspberry Bundt Cake with Lemon Glaze is the perfect treat for Easter, Mother’s Day, or any spring celebration—and it’s just as lovely for brunch, breakfast, or dessert! It’s easy to make—less than 20 minutes of prep and under an hour in the oven! Get creative with the toppings—pastel sprinkles, candied lemon peel, powdered sugar, or fresh berries.

Course Dessert

Cuisine American

Keyword easter bundt cake, lemon raspberry bundt cake

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 493kcal

Author Julia

Ingredients

For the Lemon Raspberry Bundt Cake:

2 ½ cups all-purpose flour plus 1 tablespoon for tossing with raspberries
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
1 ¾ cups granulated sugar
1 medium lemon (zest and freshly squeezed juice of one lemon)
4 large eggs room temperature
2 tablespoons vegetable oil
2 teaspoons vanilla extract
½ teaspoon lemon extract optional
1 cup Greek yogurt
1 ½ cups fresh raspberries

For the Lemon Glaze:

2 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon whole milk
¼ teaspoon vanilla extract
Easter sprinkles or pastel sprinkles, for decorating

US Customary - Metric

Instructions

Lemon Raspberry Bundt Cake

Spread the raspberries in a single layer on a parchment-lined baking sheet. Place in the freezer for about 1-2 hours or until the raspberries are solid.
Preheat the oven to 350°F. Generously grease and flour a 12-cup Bundt pan well. I used a 12-cup Nordic Ware Original ProCast Bundt Pan.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or a stand mixer with paddle attachment, cream together softened butter, sugar, and lemon zest for about 3-4 minutes or until light and fluffy. Add eggs, one at a time, beat after each addition until combined. Scrape the bottom and the sides of the bowl using a rubber spatula to make sure all ingredients are combined. Then, whisk in vegetable oil, lemon juice, vanilla extract, and lemon extract until incorporated well.
Gradually add a portion of the flour mixture, followed by a portion of the Greek yogurt, mixing gently with a wooden spoon or silicone spatula after each addition. Continue alternating until both the dry ingredients and Greek yogurt are fully incorporated, making sure not to overmix, just gently mix until no big streaks of flour remain.
Remove the raspberries from the freezer and toss with 1 tablespoon of flour. Gently fold into the batter.
Transfer the batter to the prepared Bundt pan. Spread gently and evenly. Bake in the preheated oven for about 45-55 minutes or until the toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven, and let cool for about 10-15 minutes in the pan. Then, place a cooling rack over the top of the Bundt pan and carefully invert it. Gently lift the pan. Let the cake cool completely before covering with glaze.

Lemon Glaze:

While the cake is cooling, prepare the glaze. In a medium bowl, whisk together powdered sugar, lemon juice, milk, and vanilla extract until combined.
Spread the lemon glaze over the cooled cake. Decorate with Easter-style sprinkles. Slice the cake into 12 equal slices.

Notes

Make sure to thoroughly grease and flour your Bundt pan, especially if it’s a detailed shape. You can use Baker's Joy Baking Spray with flour. This helps the cake release smoothly without sticking.
I highly recommend creaming the butter and sugar with freshly grated lemon zest - it brings out the lemon’s oils and fragrance. This step helps to infuse the cake with a bright, fresh lemon flavor.
Adjust the consistency of the glaze: If the glaze is too thick for your liking, you can gradually add more milk until you reach the desired consistency. If it’s too thin, sift in 1 tablespoon of powdered sugar at a time until the glaze thickens.
Let the cake cool completely before drizzling the glaze on top. This prevents the glaze from melting and gives it a nice, thick finish.
Fresh or frozen raspberries? You can use frozen raspberries, but don’t thaw them! Toss them with 1 tablespoon of flour before folding into the batter to prevent them from breaking apart and sinking to the bottom of the pan.
How do you know when the cake is done baking? Start checking your cake after 40 minutes of baking. Use a toothpick inserted in the center to check the readiness of the cake. If the toothpick inserted in the center comes out clean or with a few moist crumbs (not wet) the cake is done baking. Also, the cake should be golden on top, and the sides should slightly pull away from the pan.

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