Lemon Rasberry Bundt Cake Recipe

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Lemon Rasberry Bundt Cake

christine messina


This cake is a great cake for spring and summer ! I've been making it for years and get nothing but compliments on it ! Everyone says I would make a fortune if I sold it lol Hope you enjoy it just as much

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★★★★★ 4 votes
25 Min
55 Min


2 3/4 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
1 c
butter or margarine room temperature
1 3/4 c
2 Tbsp
lemon juice
1 Tbsp
lemon zest
1 tsp
vanilla extract
1 c
1 1/4 c
fresh raspberries tossed with 1 tablesp of flour
1 1/2 c
confectioners' sugar
8-10 tsp
lemon juice
1 Tbsp
corn syrup, light
lemon zest for garnish


1Heat oven to 350 degrees. Butter Bundt Pan

2In large bowl wisk together flour, baking powder, baking soda and salt Set aside

3In large bowl beat butter until smooth. Add sugar and beat 2 to 3 minutes until fluffy. Beat in eggs one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions alternating with buttermilk. Beat for 2 minutes. Fold in raspberries in flour. Spoon into prepared pan. Bake at 350 degrees for 55 min. or until toothpick is clean.

4Cool on ire rack for 20 minutes. Run knife around edges of pan. Turn out and cool completely.


Mix together confectioner sugar, lemon juice and corn syrup Drizzle on top of cake and let it roll down sides. Garnish with lemon zest !

About this Recipe

Course/Dish: Cakes