Lemon Raspberry Bundt Cake
- Preparation 1 h 30 min
- Cooking 50 min
- Servings 8 à 10
- Freezing Absolument
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🍋 Lemon Raspberry Bundt Cake
There are desserts that instantly feel like the weekend. A table that lingers a little too long, coffee that keeps getting refilled, and zero rush to be anywhere else. This lemon raspberry bundt cake lives exactly there. With its tender crumb, bright citrus aroma, and juicy raspberries bursting as it bakes, it’s the kind of cake that doesn’t need any tricks to steal the show. It lands on the table looking gorgeous, smelling incredible, and everyone knows something good is about to happen.
The lemon brings a clean, vibrant freshness that balances the sweetness perfectly, while the raspberries add a slightly tart, fruity punch that keeps every bite lively. And the bundt pan? It does all the heavy lifting visually. It’s just beautiful. No need for fancy decorations here. A simple lemon glaze cascading over the ridges is more than enough. This is the kind of dessert that impresses without trying too hard.
This lemon raspberry bundt cake is perfect for hosting, brunch, dinner with friends, or simply having something solid on hand for the week. It keeps well, stays moist for days, and slices beautifully. It’s also an approachable recipe, even if it takes a bit of time, because this is real oven baking, not a shortcut situation.
If you’re looking for a lemon cake that’s balanced, fruit-forward, and flawlessly textured, this recipe absolutely deserves a permanent spot in your collection.
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✅ Prepare the bundt pan properly
Generously butter every ridge and curve of the bundt pan. This step is essential to ensure a clean release and a cake that keeps its beautiful shape.
✅ Infuse the milk gently
Warming the milk with the vanilla bean seeds and letting it infuse off the heat builds a deeper, smoother vanilla flavor throughout the cake.
✅ Cream the butter and sugars thoroughly
Take the time to cream the butter, brown sugar, and granulated sugar until pale and fluffy. This step is key for a moist, tender crumb.
✅ Fold in the raspberries carefully
Add the raspberries at the very end and gently fold them in with a spatula to keep them intact and prevent the batter from becoming overly tinted.
✅ Make-ahead friendly
The lemon raspberry bundt cake can be baked up to 24 hours in advance. Store it well wrapped at room temperature and glaze just before serving for the best texture and appearance.
✅ Storage
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature about 30 minutes before serving for optimal softness.
✅ Freezing
Freezing is possible for the cake without glaze, tightly wrapped, for up to 2 months. Thaw at room temperature and glaze before serving. Freezing the glazed cake is not recommended.
✅ Ingredient swaps
Raspberries can be replaced with blueberries or blackberries. Lemon can also be swapped for orange or grapefruit for a softer citrus profile.
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon juice
Bundt cake
- 1 cup 3.25% milk
- Seeds from 1 vanilla bean, split
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 2 cups fresh raspberries
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Preparation
- Preheat the oven to 350°F (180°C). Generously butter a bundt pan and set aside.
- In a small saucepan over low heat, warm the milk with the vanilla bean seeds. Remove from heat and let infuse for 10 minutes.
- In a bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- Add the dry ingredients alternately with the vanilla-infused milk, mixing just until the batter is smooth and homogeneous.
- Gently fold in the raspberries using a spatula.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then unmold onto a wire rack and let cool completely.
- In a bowl, whisk together the powdered sugar, milk, and lemon juice until smooth. Drizzle over the cooled cake and let it set before serving.
The key to a moist bundt cake is avoiding overbaking. Baking it too long can dry out the crumb and make it crumbly. Start checking for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean, with no wet batter attached.
Lemon pairs beautifully with a wide range of flavors, including berries, coconut, nuts, vanilla, chocolate, and coffee. It also works exceptionally well with tropical fruits like mango. Its bright acidity helps balance sweetness and adds freshness to desserts.
Yes, bundt cakes are ideal for advance preparation. When baked a day ahead and stored properly, the cake retains its moisture and flavor. For best results, add the glaze shortly before serving to preserve texture and presentation.
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