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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 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 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.

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

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

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

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

Lemon Raspberry Bundt Cake

Yield: 12 - 14 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

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

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 and 1/2 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
  • 1/2 cup (115g) cream cheese, 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.
  4. Fold in the dry ingredients. Gently fold in the raspberries, and lemon zest. It's fine if the raspberries start to break up.
  5. Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean.
  6. 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.
  2. 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.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 428Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 200mgCarbohydrates: 62gFiber: 1gSugar: 38gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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