Lemon Raspberry Cake
This lemon raspberry cake, baked to perfection in a bundt pan, combines the bright, citrusy flavors of lemon with the juicy sweetness of raspberries. The moist and tender crumb of the cake is complemented by the bursts of fresh raspberry throughout, making each bite a delightful explosion of flavor. With its stunning appearance and delicious taste, this cake will surely be a hit at any gathering or celebration.
Whenever there’s a family gathering or a get-together with friends, I already know what’s coming—“You’re bringing dessert, right?” It’s almost a given. Having run a cake business, people assume I’ll bring something amazing, and honestly? They’re not wrong!
One of my go-to cakes for these occasions is my Lemon Raspberry Bundt Cake. It’s the perfect mix of bright, tangy lemon and sweet, juicy raspberries, baked into a beautifully moist, tender cake. The Bundt shape makes it look elegant without needing much decoration—just a simple glaze or a dusting of powdered sugar, and it’s ready to impress.
I still remember one particular dinner where I brought this cake, and within minutes, people were asking for the recipe. Someone even jokingly said, “You should sell this!”—to which I laughed, because, well… I used to! But the truth is, sometimes the best cakes aren’t the elaborate, over-the-top ones. Sometimes, it’s the simple, classic flavors done right that make people come back for another slice. And this Lemon Raspberry Bundt Cake? It never disappoints.
Why is this the best recipe
- Perfect Flavor Balance: Combining sweet raspberries, tangy lemon, and rich cake batter creates a perfectly balanced flavor profile that is both refreshing and satisfying.
- Moist and Tender Texture: Adding sour cream and oil to the batter ensures a moist and tender cake that melts in your mouth with every bite.
- Easy Preparation: This recipe is straightforward and easy to follow, making it accessible to both novice and experienced bakers alike.
- Versatile Presentation: Baking the cake in a Bundt pan gives it an elegant and eye-catching appearance, perfect for serving at any special occasion or gathering.
- Crowd-Pleasing Results: The combination of flavors and textures in this cake is sure to please a crowd, making it a great choice for parties, potlucks, or family gatherings.
- Rave Reviews: With its vibrant flavor and beautiful presentation, this cake will receive rave reviews from anyone who tries it, making it a standout dessert option for any occasion.
Ingredients and substitutes
- Raspberries provide a sweet-tart flavor and add bursts of juicy texture throughout the cake. You can substitute them with other berries, like blackberries or blueberries.
- Lemon Juice and Zest adds a bright, citrusy flavor that enhances the overall taste of the cake. Fresh lemon juice is recommended, but you can use bottled lemon juice as a substitute. Lemon zest is essential for the flavor, so try not to skip it.
- Sour Cream adds moisture and richness to the cake. For a similar texture and flavor, you can substitute with Greek yogurt.
- Vegetable Oil provides moisture to the cake and helps keep it tender. You can substitute melted butter, but the cake’s texture might differ slightly.
- Eggs provide structure and stability to the cake. There’s no direct substitute for eggs in this recipe, but you can try using a commercial egg replacer if you need to make it egg-free.
- All-Purpose Flour: Provides structure to the cake. You can substitute with cake flour for a lighter texture, but the cake may be more delicate.
- Granulated Sugar sweetens the cake and helps with its texture. You can use an alternative sweetener like coconut sugar or maple syrup, which will affect the texture and flavor.
- Vanilla Extract adds flavor to the cake. You can substitute with other flavor extracts like almond or lemon, which will change the overall taste.
Step-by-Step: Lemon and raspberry cake
- Prep – Preheat your oven to 350°F /175°C/Gas Mark 4. Grease and flour a (10 cups) 10-inch Bundt pan, ensuring you coat it evenly.
- Dry ingredients – Whisk together the flour, baking powder, baking soda, lemon zest, and salt in a medium bowl. Set aside.
- Wet ingredients – In a large bowl, using an electric mixer, beat the sugar and eggs until light and fluffy, about 2-3 minutes. Gradually add the oil, sour cream, lemon juice, and vanilla extract to the egg mixture. Mix until well combined.
- Dry to wet – Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the raspberries using a spatula, careful not to break them apart too much.
- Bake – Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
- Lemon glaze – Whisk the powdered sugar, lemon juice, and zest in a small bowl until smooth and well combined. Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for a few minutes before serving.
Frequently asked questions
Yes, you can use frozen raspberries, but make sure to thaw and drain them well before adding them to the batter. Excess moisture from frozen raspberries can affect the texture of the cake.
Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to two days. You can also freeze the cake for up to three months. Just make sure to wrap it tightly in plastic wrap and then foil before freezing.
Yes, you can make a layer cake with this lemon raspberry cake recipe. Simply divide the batter evenly between two 9-inch round cake pans that have been greased and lined with parchment paper. Bake at the same temperature specified in the recipe, but check for doneness around 25-30 minutes, as the layers will likely bake faster than a Bundt cake. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
This lemon raspberry cake recipe can yield approximately 24 regular-sized cupcakes. Fill each cupcake liner about two-thirds full with batter and bake at the same temperature specified in the recipe, but start checking for doneness around 15-20 minutes.
Lemon Raspberry Cake
This lemon raspberry cake, baked to perfection in a Bundt pan, combines the bright, citrusy flavors of lemon with the juicy sweetness of raspberries. The moist and tender crumb of the cake is complemented by the bursts of fresh raspberry throughout, making each bite a delightful explosion of flavor. With its stunning appearance and delicious taste, this cake is sure to be a hit at any gathering or celebration.
Video
Ingredients
- 3 cups (375 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup (200 g) Granulated sugar
- 3 large Eggs
- 1 cup (240 ml) Vegetable oil
- 1 cup (240 ml) Sour cream
- ¼ cup (60 ml) Fresh lemon juice
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 1½ cups Fresh raspberries Plus more for garnish
- 1 cup (120 g) Powdered sugar
- 2 – 3 tbsp Lemon juice
- 1 tsp Lemon zest Optional
Method
- Prep – Preheat your oven to 350°F /175°C/Gas Mark 4. Grease and flour a (10 cups) 10-inch Bundt pan, ensuring you coat it evenly.
- Dry ingredients – Whisk together the flour, baking powder, baking soda, lemon zest, and salt in a medium bowl. Set aside.3 cups All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 tsp Lemon zest
- Wet ingredients – In a large bowl, using an electric mixer, beat the sugar and eggs until light and fluffy, about 2-3 minutes. Gradually add the oil, sour cream, lemon juice, and vanilla extract to the egg mixture. Mix until well combined.1 cup Granulated sugar, 3 large Eggs, 1 cup Vegetable oil, 1 cup Sour cream, ¼ cup Fresh lemon juice, 1 tsp Vanilla extract, 1½ cups Fresh raspberries
- Dry to wet – Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the raspberries using a spatula, being careful not to break them apart too much.
- Bake – Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.1 cup Powdered sugar , 2 – 3 tbsp Lemon juice, 1 tsp Lemon zest
- Lemon glaze – Whisk the powdered sugar, lemon juice, and zest in a small bowl until smooth and well combined. Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for a few minutes before serving.
Notes
- Use Fresh Raspberries: Fresh raspberries will provide the best flavor and texture. If using frozen raspberries, make sure to thaw and drain them well to remove excess moisture.
- Room Temperature Ingredients: Bring your eggs, sour cream, and any other refrigerated ingredients to room temperature before baking. This ensures that they mix evenly into the batter and helps create a uniform texture in the finished cake.
- Properly Grease and Flour the Pan: Be sure to thoroughly grease and flour your Bundt pan to prevent the cake from sticking. Alternatively, you can use a baking spray with flour for easy release.
- Do Not Overmix: Overmixing the batter can lead to a dense and tough cake. Mix the batter until the ingredients are just combined to avoid this.
- Cool Completely Before Glazing: Allow the cake to cool completely in the pan before inverting it onto a wire rack to cool completely. This helps the cake set and makes it easier to glaze without the glaze sliding off.
- Add Glaze Before Serving: If you’re glazing the cake, wait until just before serving to add the glaze. This will keep it fresh and prevent it from soaking into the cake.
- Store Properly: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Warm slices in the microwave for a few seconds before serving to restore their freshness.
- Serve with Fresh Berries: For an extra burst of flavor and a beautiful presentation, serve slices of the cake with fresh raspberries on the side or on top.
Nutrition
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