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Lemon Raspberry Bundt Cake

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American



  • Cake
  • 1 cup unsalted butter, softened to room temperature
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup light brown sugar,packed
  • 4 large eggs
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour,
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • zest + juice of 3 medium lemons
  • 1 and 1/2 cups raspberries, fresh
  • 1 Tablespoon all-purpose flour
  • Glaze 4 ounce cream cheese, softened
  • 3 Tablespoons butter, softened
  • 1 cup powdered sugar
  • ¼ cup half and half or whipping/heavy cream
  • 2 teaspoons lemon juice
  • Zest of one lemon
  • 1 teaspoon vanilla


  1. Cake
  2. Preheat the oven to 350F. Spray bundt pan with nonstick spray and dust with flour. Set aside.
  3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute.
  4. Add both sugars and beat on medium-high speed until creamed.
  5. Add eggs and vanilla. Beat on medium speed about 2 until everything is combined. Scrape down the sides and bottom of the bowl as needed.
  6. Set aside.
  7. In a large sized bowl,sift together the flour, baking powder, and salt.
  8. Slowly add the dry ingredients to the wet ingredients.
  9. Beat on low speed for about 5 seconds, then add buttermilk, lemon zest, and lemon juice.
  10. Toss the raspberries in 1 Tablespoon of flour and fold gently into the batter.
  11. Spoon batter into prepared bundt pan.
  12. Bake in preheated oven for 40-45 minutes or until a pick inserted comes out clean.
  13. Remove from the oven and allow to cool completely before frosting.
  14. Glaze
  15. Beat cream cheese and butter until throughly combined. Add remaining ingredients and beat until smooth.

Keywords: raspberries, lemon, cake, bundt cake, bake, dessert