This post may contain affiliate links. Please read our disclosure policy.
A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries, and bursting with the scent of lemons!
Kissing all my self control goodbye in 3…2…1.
{Bundt} cake all up in your face.
And just like that, we have the springiest bundt cake around. I’ve only been waiting forever to make you this springtime favorite of mine. How exciting is it to incorporate fresh, juicy berries together with lemon zest and folding it in with an almost guilt-free vanilla-scented bundt cake. I feel like I’ve died and gone to cake heaven.
This raspberry bundt cake is anything but ordinary! I’ve topped it off with vanilla glaze so yes, technically, one could say you might feel a little guilty eating it, but glaze is GLAZE!
Growing up the only flavor I honestly, truly cared for was chocolate. No surprise there, right? But now, as I come *gulp* each day closer to the big 3-0, I’m realizing that there is so much more to love out there in a dessert. Hello, fresh fruit! Man, you taste so good in cakes. And raspberries in a bundt cake is truly divine. It’s lightly sweet from the raspberries with a pow from the lemons. Just enough to give you some brightness without making you all crossed eyed from the sourness.
The lightly sweetened cake combine with the vanilla glaze is money. When it comes to fruity desserts I love a balance of sweetness and tart. This raspberry bundt cake is in perfect harmony.
We made this tonight for my daughter’s birthday. It was so easy to make and was incredibly delicious. We candied the lemon slices on top, which was a huge hit.
If this raspberry bundt cake recipe looks vaguely familiar to you, it’s because it’s heavily inspired by these muffins. I love making breakfasty type cakes that pair beautifully with a steaming cup of coffee. Especially if it’s a bundt cake that’s almost cloud-like with bursts of lemon zest and studded with juicy berries. And if that isn’t enough to convince you, let me also say that you don’t need a hand mixer or a stand mixer for this recipe. Just 2 bowls and a whisk will do.
For the softest cake crumb, I like to combine melted coconut oil with greek yogurt (or sour cream) for the perfect cake-like texture. Something about these ingredients makes this cake sensationally soft and, forgive me for lack of a better word, but ultra-moist. The eggs also help add additional tenderness to the finished cake. There is nothing worse than a dry bundt!
A soft, creamy glaze on top of this raspberry bunt cake takes it to new heights. Just a hint of confectioners’ sugar, 1/4 cup melted butter, a few tablespoons of heavy cream, and a little vanilla extract.
Anees doesn’t LOVE fruity desserts but even he raved about this bright raspberry bundt cake. Unless it’s stuffed with, covered in, dipped in, or sprinkled with chocolate, the man DOES NOT rave about it. So i’m thinking this is definitely a sign that you need to make this. 
Glazed Lemon Raspberry Bundt Cake
Ingredients
Bundt Cake:
- 3 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1⅓ cup granulated sugar
- 1 cup melted coconut oil canola or vegetable is fine too
- 1 cup greek yogurt or light sour cream, I used 50:50
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice 1½ tablespoon lemon zest
- 12 ounces raspberries fresh or frozen
Glaze:
- 1½ cups confectioners' powdered sugar, sifted
- ¼ cup salted butter melted
- 2-3 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- BUNDT CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a bundt pan with nonstick cooking spray and set aside.
- In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside. In a medium bowl, whisk together the sugar, coconut oil, greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the raspberries. The batter will be super thick, you didn’t do anything wrong!
- Pour the cake batter into prepared bundt pan and bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from bundt pan. Let cool completely before glazing.
- GLAZE: When bundt cake has cooled completely. Combine the ingredients for the glaze in medium bowl. You may need additional heavy cream to thin it out if the glaze doesn’t pour easily. Drizzle the glaze onto the cake and allow to set. To store, cover the cake tightly and refrigerate for up to 3 days.
Notes
- Use the greek yogurt, sour cream, and eggs at room temperature so that the coconut oil doesn’t solidify.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
This recipe is FABULOUS. It was easy, came together quickly, and turned out delicious.
For the glaze, I subbed half the butter for cream cheese (my husband LOVES cream cheese frosting). So if that’s your jam, give it a shot!
Next time, I would do a lemon glaze while it’s still hot. One part lemon juice, and one part sugar. Heat on stove top until sugar dissolves, and spoon that over the hot cake for an extra lemony punch. I didn’t have time to try that today (hands full with a baby!), but I’m hoping next time I can give it a try. Thank you for this recipe, my family and I really enjoyed it!
I’ve made this cake twice, once with raspberries, once with blueberries. Amazing both times. Thanks for a great recipe.
Hi I wanted to make this recipe in my 24 mini Bundt cake pan. Would the portions be the same? Also should I change anything in the recipe or baking time? Thanks!
Just made this today to celebrate Mexican Mother’s Day and it was a huge hit! I love that it uses coconut oil and it is so simple to prepare. My batter seized up a little trying to fold in frozen raspberries, which made it tricky to smooth into the pan evenly but it still came out amazing! I look forward to trying it again when fresh raspberries are on sale.
This looks delicious! I have a question. Do you have to toss the raspberries in flour before adding them to the batter?
I would – it will keep the raspeberries suspended in the batter better. If you skip it they may all end of in one spot when they settle.
Cake is in the oven right now! Bringing it as a dessert for a Christmas gathering this weekend. I sub’d the raspberry lemon for cranberry orange and hoping it turns out delishisly. I have a small baking company that I do as a side passion project and am always on the hunt for good bundt cake recipes. I’m excited to see how this turns out in my spiral nordicwear bundt pan. Thanks for the recipe!!
I made this today for Easter & it was absolutely delicious! It will definitely be a go-to dessert recipe for me from now on. I made it with Bob’s Red Mill 1:1 gluten free flour & it worked really well. I also added a bit of lemon zest to the glaze & it was very good!
Just made this tonight and wow. It’s so good! I’m so glad I went with this recipe. I read quite a few Bundt cake recipes and most had butter. I did not feel like using 3 sticks of butter but I also did not have coconut oil and a cup of canola oil seemed a bit much to me. I opted to sub half the oil for half a cup of butter (there’s a couple cake recipes that do this I’ve seen so I was hoping it would work). I creamed the butter and sugar, added oil until it was mixed in, added eggs, then the Greek yogurt/sour cream (did 50/50 as well), then mixed in the dry ingredients until just combined. I was a little worried since I didn’t see anyone comment about substitutions so I’m letting you know it worked great! I think the butter adds a great flavor and perhaps gave it a nice texture too since I creamed it.
What size Bundt pan was used for this recipe? Looks delish
Can I substitute blueberries?
Omg!! It’s 11:15 on a beautiful Sunday morning in Bellingham, WA. I finished the cake 20 minutes ago, called my husband in, and we are literally mewing with delight over this moist, flavorful and light cake. Will make this for many more occasions, but please know how appreciative I am to have found your wonderful recipe!