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Slice of Lemon Raspberry Bundt Cake on a white plate with fresh raspberries and lemon slices on top.

Lemon Raspberry Bundt Cake

  • Author: chefjar
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x


Indulge in a slice of pure sunshine with every bite of this Lemon Raspberry Bundt cake. This luscious dessert is a harmonious blend of bright citrusy notes from the lemon zest and juice and the juicy, tart-sweet taste of raspberries. 



Lemon Raspberry Bundt Cake

  • 1/2 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 2 teaspoons grated lemon zest
  • 1/4 cup lemon juice, freshly squeezed
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1  teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh raspberries, rinsed, dried and tossed with 1 tablespoon flour

Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1  tablespoon lemon juice, freshly squeezed
  • 2 1/2 cups powdered sugar, sifted


  • 1 cup fresh raspberries
  • Lemon slices
  • Lemon zest


Nordic Ware 12-cup bundt pan


Lemon Raspberry Bundt Cake

  • Preheat your oven to 350F. Generously butter and flour a 12-cup bundt pan, tapping out excess flour.  You can also use a cooking spray with flour like Baker's Joy spray with flour.
  • In the bowl of your stand mixer ( with the paddle attachment), or with a hand mixer, cream together the butter and sugar until light. Add oil, lemon zest, lemon juice and vanilla extract and beat until well blended.
  • Add the eggs, one at a time, mixing after each addition.
  • In a medium bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter with sour cream, mixing on low speed just until combined.
  • In a medium bowl toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
  • Pour the batter into the prepared bundt pan.
  • Bake for 55-60 minutes at 350˚F, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes in the pan, then invert onto a wire rack and let cook completely.

Cream Cheese Frosting

  • Using a hand mixer, beat butter and cream cheese until smooth.
  • Add vanilla extract and salt and mix until combined.
  • Gradually add in powdered sugar and mix until combined.
  • Decorate the cooled cake. Top with fresh raspberries, lemon slices and lemon zest.
  • Serve and enjoy!
  • Store the cake in an airtight container in the fridge for 6-7 days.


Storage: If you plan to store the cake for more than a day or two, it is best to keep it in the refrigerator. Place cake in the airtight container in the fridge. It should keep for up to a week. When you're ready to serve the cake, remove it from the fridge and let it come to room temperature for 30 minutes to an hour before slicing.

  • Prep Time: 15 min
  • Cook Time: 60 min
  • Category: Cake recipes
  • Cuisine: American


  • Calories: 496kcal
  • Sugar: 55g
  • Sodium: 196mg
  • Fat: 21g
  • Saturated Fat: 9g
  • Carbohydrates: 76g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: lemon raspberry bundt cake, raspberry bundt cake, bundt cake recipes