Raspberry Lemon Bundt Cake

I absolutely love baking a beautiful Raspberry Lemon Bundt Cake with the freshest and most flavorful ingredients! This cake is easy and comes out perfect every time! If you love cake, don’t miss my 50 Best. 

Lemon Bundt Cake

There is something so pure and delicious about a from-scratch lemon cake! But paired with fresh raspberries and you have culinary magic. If you are in a time-crunch, you can certainly substitute box-mix but I would recommend doubling the lemon zest used.

How to Make a Raspberry Lemon Bundt Cake

lemon cake recipe (below)

raspberry glaze recipe (below)

bundt pan

powerful blender or food processor

cake stand

Raspberry Glaze

This is one of my favorite parts of this cake. Not only is it poured on top and soaks into the beautiful lemon cake crust, but it is poured over the cake while it is still warm in the pan! This creates a flavor explosion!

I prepared my raspberry glaze first and then allowed it to chill in the refrigerator until I was ready to add it to the cake.

I also added 1/4 of the glaze to my lemon cake right out of the oven. This really allowed that intense raspberry sweetness to soak into the cake, adding moisture in addition to that extra depth of flavor.

I garnished this cake with a few fresh raspberries and some fresh lemon zest. Another way to garnish this cake is to add 1 package of the Driscoll’s raspberries to the center of the bundt. Then garnish with lemon zest and powdered sugar.

If you want to pack more of a lemon punch to this cake, try adding 2 teaspoons of fresh lemon zest to the batter.

Ingredients

Lemon Cake

▢¾ cup (170g) unsalted butter, room