Lemon Raspberry Bundt Cake

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 | marshasbakingaddiction.com @marshasbakeblog

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

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?

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Today’s recipe 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!

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Enjoy! 🙂

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog
4.67 from 6 votes
Lemon Raspberry Bundt Cake
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!
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Ingredients
For the Cake
  • 3 cups cake flour* 300g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 and 1/2 cups caster/granulated sugar 300g
  • 1 cup unsalted butter 226g, melted
  • 1 cup Greek-style yogurt 240g
  • 2 teaspoons lemon extract**
  • 1 cup fresh raspberries 125g
  • Zest of 1 lemon
For the Glaze
  • 2 cups icing/powdered sugar 250g
  • 1/2 cup cream cheese 115g, softened
  • 1 teaspoon lemon extract
  • 2 tablespoons milk
Instructions
For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. 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.

  4. 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
  1. 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.

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.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

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13 Comments

  • Reply
    Nicola @ Happy Healthy Motivated
    September 5, 2017 at 12:22 pm

    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!

  • Reply
    Cliona Keane
    September 5, 2017 at 1:27 pm

    This combination sounds absolutely wonderful, especially in a bundt cake!

  • Reply
    Lisa | Garlic & Zest
    September 5, 2017 at 1:49 pm

    This cake is a stunner! I love little pockets of fruit in a cake and that glaze is calling to me…

  • Reply
    Jagruti
    September 5, 2017 at 2:07 pm

    What a delicious looking cake, would go nice with a cup of coffee.

  • Reply
    Tara
    September 5, 2017 at 3:13 pm

    Oh wow! Love that lemon cream cheese glaze. Such a beautiful cake with the pieces of raspberries.

  • Reply
    Karly
    September 6, 2017 at 1:06 am

    Okay, gorgeous AND delicious? You’re making all the other bundt cakes jealous over here! Gotta try this soon!

    • Reply
      Marsha
      September 6, 2017 at 9:12 am

      Thanks, Karly! 🙂

  • Reply
    Karl @ Healthy Kreation
    September 6, 2017 at 4:49 am

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

    • Reply
      Marsha
      September 6, 2017 at 9:11 am

      Thanks, Karl!

  • Reply
    Demeter | Beaming Baker
    September 6, 2017 at 9:28 pm

    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!

    • Reply
      Marsha
      September 6, 2017 at 9:31 pm

      Thanks, Demeter! 🙂

  • Reply
    cakespy
    September 19, 2017 at 1:01 pm

    It’s absolutely stunning. So bright and happy, both in flavor and presentation!

  • Reply
    Michelle Duncan
    September 24, 2017 at 3:52 pm

    I baked this cake yesterday and it turned out more dense than fluffy. The flavor was great however.

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