Cakes/ Easter & Spring/ Summer

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.

Unfrosted 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?

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

Lemon raspberry bundt cake with a thick lemon glaze on a white cake stand.

Ingredients for Lemon Raspberry Bundt Cake:

  • 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

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!

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

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!

Enjoy! 🙂

Slice of lemon raspberry bundt cake on a small white plate with a fork.
4.43 from 7 votes
Lemon Raspberry Bundt Cake
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yields: 12 - 14 slices
Calories: 425 kcal
Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!
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
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.


*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.

The calories are an estimate only.

Did you make this recipe?

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

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  • Reply
    Nicola @ Happy Healthy Motivated
    5th September 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
    5th September 2017 at 1:27 pm

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

  • Reply
    Lisa | Garlic & Zest
    5th September 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
    5th September 2017 at 2:07 pm

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

  • Reply
    5th September 2017 at 3:13 pm

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

  • Reply
    6th September 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
      6th September 2017 at 9:12 am

      Thanks, Karly! 🙂

  • Reply
    Karl @ Healthy Kreation
    6th September 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
      6th September 2017 at 9:11 am

      Thanks, Karl!

  • Reply
    Demeter | Beaming Baker
    6th September 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
      6th September 2017 at 9:31 pm

      Thanks, Demeter! 🙂

  • Reply
    19th September 2017 at 1:01 pm

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

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

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

  • Reply
    Stefania Matteucci
    29th August 2018 at 3:15 am

    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!

    • Reply
      29th August 2018 at 9:42 am

      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! 🙂

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