Lemon Rasberry Bundt Cake

Lemon Rasberry Bundt Cake Recipe

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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

★★★★★ 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

How to Make Lemon Rasberry Bundt Cake


  • 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.
  • 5Glaze

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

Printable Recipe Card

About Lemon Rasberry Bundt Cake

Course/Dish: Cakes