This lemon raspberry bundt cake is one of my favorite bundt cake recipes. It’s wonderfully fresh thanks to the lemon and raspberries and also deliciously moist. Plus it looks so pretty baked in one my favorite Nordic Ware bundt pans.
Bundt cakes are always a fun way to create a beautiful cake with minimal effort. Just use a pretty bundt cake pan and you’re good to go.
One thing to keep in mind is that you need a bit of patience before taking the bundt cake out of the pan. That is the magic trick for a perfect bundt cake. But read the tips below to make sure you always have a good bundt. Or check the tips on how to bake the perfect bundt cake.
As always make sure that all ingredients are at room temperature before starting to make the lemon raspberry bundt cake. Double-check the exact ingredients and quantities in the recipe card below.
First start by adding the dry ingredients, flour, baking powder, baking soda and salt together in a large bowl. Mix it through.
In another bowl add the butter and sugar and cream this until light and fluffy. Once it has the right consistency, add the sour cream, lemon zest and the lemon juice.
Now take your time adding the eggs. Add them one by one and make sure that each egg is fully incorporated before adding the next one.
Now is the time to add your flour mixture in stages. Mix it into the sour cream mixture in three parts and stop as soon as the last part is added. Don’t overmix the batter.
When you’re using fresh raspberries use your hands to tear them into smaller pieces or if you’re using frozen just add them to the cake batter and fold them in gently.
One of the most important parts of a perfect bundt is how well you’ve prepared the bundt pan. Grease it well and make sure to hit every little nook and cranny.
You can also use a cooking spray but the same applies. Now dust the pan with flour and tap out the excess. Add the batter and spread it evenly with a spatula.
The first time I made this cake, I was too impatient. After barely five minutes, I tried to remove the cake from the pan. Needless to say, that didn’t work out, the result was one half of the cake on a plate and the other half still stuck in the pan.
Fortunately, it didn’t affect the flavor at all, because that was perfect. The next day, I was back in the kitchen for a second attempt. This time I patiently waited about 15 minutes, and the Bundt cake released beautifully from the pan. So be patient while the lemon raspberry bundt cake cools and sets in the pan!
Looking for fresh and flavorful recipes with lemon? This versatile citrus fruit adds a bright, summery touch to any dish. From classic lemon tart to airy cakes. Below you’ll find a selection of delicious lemon recipes to try yourself:
When properly wrapped you can store this bundt cake outside of the fridge for about 4-5 days. You could also use a large storage container voor (bundt) cakes.
Absolutely. When packaged in freezer bags or a freezer container, you can store the lemon bundt cake in the freezer for up to three months.
Yes, you can. Add the raspberries while still frozen and gently fold them into the batter. Keep in mind that the cake may need a little extra baking time.
Bundt pans need to be greased very thoroughly, especially detailed pans. Use butter or baking spray and dust with flour if needed. Also, let the cake cool in the pan for 15-20 minutes before turning it out, too soon and it may break.
Yes. You can replace the sour cream with full-fat Greek yogurt or crème fraîche. This will give a similar moist texture and slightly tangy flavor.
Insert a skewer or cake tester into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
This recipe works best with a Bundt pan with a capacity of about 2.4 liters (10 cups). Using a smaller pan may cause the batter to overflow.
You can slightly reduce the sugar, but keep in mind that sugar contributes not only sweetness but also moisture and structure. Reducing it too much may affect the texture.
Definitely! A simple lemon glaze made with powdered sugar and lemon juice pairs beautifully with this cake and adds an extra citrus kick.
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