Lemon Raspberry Bundt Cake
This lemon raspberry bundt cake is bursting with zesty lemon flavor and bites of juicy tart raspberries. It has a bright pink glaze made with lemon juice and real raspberries.
Hey there, and welcome back, friends.
You are in for a treat!
I love making bundt cakes, and I have a vast collection of bundt cake recipes on the blog for you to enjoy. Being a bundt cake, it’s denser than regular cakes and holds its shape beautifully.
I have always loved the combination of lemon and raspberry. It was time to showcase this in a bundt cake! Of course, I started with real ingredients. No artificial flavors because real lemon juice and fresh or frozen raspberries are perfect all on their own.
The cake batter is filled with whole pieces of raspberry, so each bite gives you a juicy raspberry flavor! Lemon brightens the raspberry flavor and ties everything together.
I feel what makes this bundt cake stunning is the vibrant pink glaze. It’s so bright and cheerful and full of flavor. The glaze is made with lemon juice and fresh raspberries, just real ingredients to give it that beautiful pink color!
Ingredients
- all-purpose flour
- baking soda & baking powder
- salt
- granulated sugar
- coconut oil
- Greek yogurt or sour cream
- a few eggs
- vanilla extract
- fresh lemon juice & zest
- raspberries
- cornstarch
- butter
- confectioners’ sugar
How to Make Lemon Raspberry Bundt Cake
Preheat the oven, and position a rack in the center. Grease a Bundt pan with butter and coat it with flour or nonstick cooking spray. Set aside.
Sift the flour, baking soda, baking powder, and salt into a large bowl.
Combine sugar, coconut oil, Greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest in a mixing bowl.
Slowly add the dry and wet ingredients, mixing on low speed. Do not overmix. Don’t worry if the batter seems thick.
Fold in the raspberries.
Spoon the batter into the prepared bundt pan and bump lightly on a wood surface to remove air bubbles.
Bake until a toothpick inserted into the cake comes out clean, with just a few crumbs.
When done, remove the bundt cake from the oven and allow it to cool in a pan on a wire baking rack for a few minutes. Remove the cake from the pan and allow it to cool completely.
For the Glaze
Combine the raspberries, lemon juice, and cornstarch in a saucepan. Cook over low heat until the juices start to release. Stir occasionally, smashing the berries to break them up. When juice begins to thicken, remove from heat.
Strain the cooked berry mixture through a wire mesh strainer, pressing it through with the back of a spoon. Allow the mixture to cool to room temperature.
Blend the butter, vanilla, and confectioners’ sugar in a bowl. Add the raspberry sauce and blend until it reaches the desired consistency. If it is lumpy, beat it in an electric mixer.
Pour over the cooled bundt cake.
Decorate with fresh raspberries.
Slice and serve with milk or ice cream.
How to Store
Store the homemade bundt cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Bundt cakes can be frozen for up to 3 months.
More Cake Recipes
- Vanilla Cake with Raspberry Filling
- Lemon Raspberry Cake
- Lemon Raspberry Layer Cake
- Meyer Lemon Pound Cake
- Strawberry Bundt Cake
What do you think of this amazing cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Lemon Raspberry Bundt Cake Recipe
Lemon Raspberry Bundt Cake
This lemon raspberry bundt cake is bursting with zesty lemon flavor and bites of juicy tart raspberries. It has a bright pink glaze made with lemon juice and real raspberries.
Ingredients
Bundt Cake
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup melted coconut oil (or canola or vegetable oil)
- 1 cup Greek yogurt (or sour cream), at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 12 oz fresh raspberries (or frozen)
Glaze
- 4 oz fresh raspberries (or frozen)
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon cornstarch
- 1 1/2 tablespoons butter , at room temperature
- 1/4 teaspoon pure vanilla extract
- 1 1/4 cups confectioners’ sugar, plus more if needed
Instructions
For the Bundt Cake
- Preheat the oven to 350ºF, and position a rack in the center. Grease a bundt pan with butter and coat it with flour or use baking spray. Set aside.
- Sift the flour, baking soda, baking powder, and salt into a large bowl.
- Combine sugar, coconut oil, Greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest in a mixing bowl.
- Slowly add the dry and wet ingredients, mixing on low speed. Do not overmix. Don’t worry if the batter seems thick.
- Fold in the raspberries.
- Spoon the batter into the prepared bundt pan and bump lightly on a wood surface to remove air bubbles.
- Bake for 45-60 minutes, or until a toothpick inserted into the cake comes out clean, with just a few crumbs.
- When done, remove the bundt cake from the oven and allow it to cool in the pan on a wire baking rack for 15 minutes. Remove the cake from the pan and allow it to cool completely.
For the Glaze
- Combine the raspberries, lemon juice, and cornstarch in a saucepan. Cook over low heat until the juices start to release. Stir occasionally, smashing the berries to break them up. When the juice begins to thicken, remove from heat.
- Strain the cooked berry mixture through a wire mesh strainer, pressing it through with the back of a spoon. Allow the mixture to cool to room temperature.
- Blend the butter, vanilla, and confectioners’ sugar in a bowl. Add the raspberry sauce and blend until it reaches the desired consistency. If it is lumpy, beat it in an electric mixer.
- Pour over the cooled bundt cake. Decorate with fresh raspberries. Slice and serve with milk or ice cream. Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 765Total Fat: 33gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 101mgSodium: 377mgCarbohydrates: 107gFiber: 6gSugar: 65gProtein: 12g