If you’re on the lookout for a show-stopping dessert that combines the brightness of fresh lemon with the sweet tartness of raspberries, you’re absolutely going to love this Moist Lemon Raspberry Bundt Cake Recipe. This cake is a perfect balance of zesty lemon and juicy raspberries wrapped in a tender crumb that stays wonderfully moist from the first bite to the last. Whether you’re baking for a special occasion or simply want to brighten up an ordinary afternoon, the flavors and textures in this cake will make you want to bake it again and again.

Ingredients You’ll Need

A round bundt cake pan filled with a swirled batter showing two main layers: a creamy light beige base mixed with pinkish berry streaks gently folded throughout, creating a marbled effect with rough texture. The pan is gray with a decorative wavy edge and two handles, sitting on a white marbled surface. The batter is spread evenly but not smoothed, with visible berry bits dotted across the pink layers, forming soft, uneven waves inside the pan. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Moist Lemon Raspberry Bundt Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from lending a light texture to boosting flavor or adding that perfect pop of color.

3-1/2 cups unbleached all-purpose flour (sifted twice): Ensures a light and tender crumb, while double sifting keeps the batter airy and lump-free.
1 teaspoon kosher salt: Enhances the flavors and balances the sweetness beautifully.
1-1/2 teaspoons baking powder: Provides lift and softness to the cake.
1/2 teaspoon baking soda: Works with buttermilk to create a tender crumb and subtle rise.
3 cups granulated sugar: Enough sweetness to complement the tartness of lemon and raspberry without overpowering.
1-1/2 tablespoon lemon zest: Packed with essential oils, it adds vibrant citrus aroma and flavor.
20 tablespoons unsalted butter (room temp): Delivers richness and moisture, crucial for that melt-in-your-mouth texture.
5 large eggs (room temp): Bind everything together and add structure to the cake.
2 teaspoons pure vanilla extract: Adds a warm, subtle sweetness that enhances all the other flavors.
1/2 cup buttermilk (room temp): Brings tenderness and moisture, with a slight tang that balances the sweetness.
3 tablespoons lemon juice: Brightens up the cake with fresh acidity.
8 ounces frozen raspberries: Bursting with tartness, these infuse the cake with jewel-like flecks of fruity goodness.
2 tablespoons flour (for coating berries): Keeps raspberries evenly distributed without sinking to the bottom.
1/4 cup water: Used in the vanilla soaking glaze to hydrate the cake gently.
1/4 cup granulated sugar (for glaze): Sweetens the glaze and helps it soak into the cake.
1 teaspoon pure vanilla extract (for glaze): Adds fragrant warmth to the soaking glaze.
2 teaspoons unsalted butter (for glaze): Gives the glaze a silky texture and a slight richness.
4 ounces fresh raspberries: For making a bright and fresh raspberry glaze that tops the cake.
1 tablespoon granulated sugar (for raspberry glaze): Adds just enough sweetness to balance raspberry tartness.
2 cups powdered sugar (sifted, for raspberry glaze): Creates a smooth, glossy glaze perfect for drizzling.

How to Make Moist Lemon Raspberry Bundt Cake Recipe

Step 1: Prep Your Bundt Pan

Start by preheating your oven to 325°F. The key to a perfect bundt is prepping the pan properly: generously coat every nook and cranny of the pan with vegetable shortening (not butter, which can cause sticking with fruit), then dust it evenly with flour. Make sure no spots are left bare; this ensures your cake will release beautifully after baking.

Step 2: Prepare the Frozen Raspberries

Place your frozen raspberries in a gallon-size bag, then use a rolling pin to gently break them down into smaller pieces. Keep them in the freezer until you’re ready to fold them into the batter—this prevents excess juice from bleeding and keeps the batter from getting too thin.

Step 3: Mix Your Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This helps distribute the leavening agents evenly and ensures your cake rises perfectly.

Step 4: Infuse Sugar with Lemon Zest

Combine the granulated sugar and fresh lemon zest in a bowl. Rub them between your fingers to release the lemon’s fragrant oils fully — this step is the secret to a bright citrus flavor that infuses the whole cake.

Step 5: Cream Butter and Sugar

In your stand mixer fitted with the paddle attachment, cream the softened butter for about a minute, scraping down the bowl. Add the lemon-sugar mixture gradually in thirds, beating well between additions until the mixture is fluffy and creamy—this aerates your batter, creating a lighter cake.

Step 6: Add the Eggs and Vanilla

Add the eggs one at a time, mixing just until combined after each. Scraping the bowl in between helps maintain an even texture. Then, mix in the vanilla extract for a warm undertone that pairs beautifully with lemon and raspberry.

Step 7: Combine Buttermilk and Lemon Juice

In a separate cup, whisk together the buttermilk and fresh lemon juice. This mixture adds acidity and moisture to the cake, making it tender and bright.

Step 8: Alternate Adding Dry Ingredients and Buttermilk

Add the dry ingredients and buttermilk mixture alternately to the batter, starting and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing, which can toughen the crumb.

Step 9: Fold in the Raspberries

Toss the frozen raspberries with the 2 tablespoons of flour to coat them. This prevents them from sinking in the batter. Gently fold the berries into the cake batter, careful not to overmix so the batter doesn’t turn stiff and heavy.

Step 10: Bake the Cake

Transfer the batter to your prepared bundt pan and use an offset spatula to smooth the top. Tap the pan lightly on the counter a few times to settle the batter and remove air bubbles. Bake for 70 to 80 minutes until a skewer inserted in the center comes out clean. A temperature between 212°F and 215°F confirms doneness.

Step 11: Cool and Glaze the Cake

After baking, cool the cake in the pan for 15 minutes before inverting onto a wire rack. Brush it immediately with a warm vanilla soaking glaze to add moisture and vanilla aroma. Once you let the cake cool to room temperature, top it with a luscious homemade raspberry glaze that drips elegantly down the sides.

How to Serve Moist Lemon Raspberry Bundt Cake Recipe

The image shows a single slice of a bundt cake on a white scalloped plate. The cake slice has a golden-yellow crumb with small red berry pieces mixed inside. On top, there is a smooth, thick layer of bright red icing that slightly drips over the edges. Next to the cake slice on the plate, there is one whole raspberry adding a fresh detail. In the background, parts of the whole bundt cake with the same icing and texture are visible on a white plate, all set on a white marbled surface with a blurred dark reddish-brown backdrop. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fresh and pretty finish, scatter some fresh raspberries around the cake or add a few lemon zest curls on top. A light dusting of powdered sugar can make the presentation even more inviting and highlight the elegant ridges of the bundt shape.

Side Dishes

This Moist Lemon Raspberry Bundt Cake Recipe pairs perfectly with simple accompaniments like a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch spread, serve alongside fresh fruit or lightly sweetened Greek yogurt for a balanced, crowd-pleasing dessert.

Creative Ways to Present

Try slicing the cake into generous wedges and placing individual slices on pretty dessert plates dusted with powdered sugar. Drizzle additional raspberry glaze or a little warmed lemon curd over each slice to amp up the taste and wow your guests visually.

Make Ahead and Storage

Storing Leftovers

You can keep this cake covered at room temperature for up to 2 days without losing any moisture. Thanks to the sugar in the glaze, it stays fresh and delicious, making it easy to enjoy later without rushing.

Freezing

If you want to save some for later, slice the cake into individual servings and wrap each piece tightly in plastic wrap and foil. Frozen this way, the cake can last up to 3 months. Thaw slices overnight in the fridge before enjoying for the best texture.

Reheating

Warm your slices gently in the microwave for about 15-20 seconds to bring back that just-baked softness. Avoid overheating, or the cake could dry out, defeating the goal of this wonderfully moist bundt!

FAQs

Can I use fresh raspberries instead of frozen?

While fresh raspberries can be used, frozen berries help keep the batter from turning watery and prevent the raspberries from sinking to the bottom. If you use fresh, consider tossing them in flour and chilling briefly before folding in to mimic the effect.

What if I don’t have buttermilk on hand?

You can create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. This acidic component is key to tenderizing the crumb and enhancing flavor.

How do I ensure my cake doesn’t stick to the bundt pan?

Use vegetable shortening to grease every nook of the pan and dust it thoroughly with flour. Avoid butter for greasing because milk solids can cause sticking, especially with fruit in the recipe.

Can I make this cake gluten-free?

This recipe relies on all-purpose flour for structure and texture. To make it gluten-free, experiment with a high-quality gluten-free flour blend that includes xanthan gum, but results may vary. Adjust baking time and keep an eye on cake texture.

How long can I keep the glazed cake before serving?

The cake is best served within 1 to 2 days after glazing to enjoy the freshest flavor and moist texture. Storing it covered at room temperature keeps the glaze intact and the cake delicious.

Final Thoughts

This Moist Lemon Raspberry Bundt Cake Recipe is truly a delight to make and even more delightful to share. Its burst of fresh lemon and raspberry flavors wrapped in a tender, moist crumb never fails to impress. Whether for a weekend treat or a special gathering, this cake is sure to become a beloved favorite in your recipe collection. I can’t wait for you to try it and enjoy every luscious bite!