This Lemon Raspberry Glazed Bundt Cake is the perfect summer dessert for raspberry season! It’s easy to make, and perfectly moist with a sweet lemon glaze!
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Raspberry season is upon us and even though I’m pretty sad that means strawberry season is over, I’m busy getting my hands on as many raspberries as I can to make all kinds of raspberry treats (and eat them raw, of course!). This Lemon Raspberry Glazed Bundt Cake is one of our family’s favourite ways to enjoy fresh raspberries in the summer – the flavours are bright and tangy and the glaze is sweet. What more could you ask for in a summer dessert!?
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I love so many things about bundt cakes, but the thing I love most is just how easy they are to make – this recipe is so simple and yet it yields the most beautifully structured cake that holds its shape even after the addition of fruit, but is still ultra-moist and tender. It’s not too sweet but with the addition of the sweet lemon glaze it makes the perfect cake for summer!
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I hope you like this Lemon Raspberry Glazed Bundt Cake as much as we do! Let me know in the comments below, what’s your favourite bundt cake recipe?? I’d love to know!
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Lemon Raspberry Glazed Bundt Cake
Recipe: Ingredients
For the cake:
- 2 1/4 cup all purpose flour
- 1 teaspooon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cup white sugar
- zest of 3 lemons
- 3 eggs
- 1/2 cup low-fat buttermilk
- 1 cup fresh raspberries
- 2 tablespoons all purpose flour
For the glaze:
- 2 cups powdered sugar
- zest and juice of one lemon (plus a few drops of water, only if necessary).
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease and flour your bundt pan well. Set aside.
- Add the flour, baking powder, baking soda, and salt to a large bowl and whisk to combine. Set aside.
- In the bowl of your stand mixer, or in a large bowl using a hand mixer, cream the butter and white sugar on high speed for several minutes until the mixture is pale in colour.
- Add the lemon zest and mix on medium speed until combined.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition.
- Add the buttermilk and mix on medium speed until combined.
- Add the dry ingredients and mix on medium speed until everything is incorporated and no streaks of flour remain.
- Toss the raspberries in the 2 tablespoons of flour in a separate bowl and stir them into the cake batter by hand. Tossing them in flour first will help prevent them from sinking to the bottom of the cake and help keep them distributed evenly throughout the cake.
- Pour the batter gently into the greased and floured bundt pan and bake for 45 minutes at 350 degrees Fahrenheit or until the top is a light golden brown and a toothpick inserted into the middle of the cake comes out clean.
- Cool for a few minutes in the pan and then invert onto a cooling rack (removing the bundt pan when it is easy to remove) to cool completely to room temperature.
- While the cake is cooling, mix the powdered sugar and lemon juice and zest together with a whisk in a medium bowl. If the glaze is too thick, add a few drops of water. The glaze should be a thick, slowly-pourable consistency so it just drips down the sides of the cake (not too runny!)
- Pour the glaze over the top of the cake when the cake has cooled completely and serve immediately (or wait for several hours before serving, if desired).
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
How gorgeous is this cake?! I would be thrilled to serve it up at brunch any weekend!
It would be great for brunch!
Oh God, this cake makes me crazy! Looks incredibly beautiful! You are a genius! This is really a great job. I would like to eat it for breakfast for lunch and dinner. I’m sure this is very tasty. Thanks!
It really is tasty! Thanks!
This is definitely a must-make! Looks amazing!
Thanks so much!
I can’t wait to make this cake!! It looks and sounds absolutely amazing!!
You’ll love it!!
I want to bake this up this weekend! Love lemon raspberry flavors!
You’ll love it!
Such a beautiful cake! What lovely flavors 😀
Thanks!
Can I use frozen raspberries instead?
Yes, but be sure to add them frozen (don’t defrost them first) and add them to the dry ingredients so they don’t turn your batter pink!
Do you know if I could make this with gluten free flour? If yes, what kind should I use and would I need to adjust the recipe in any other way? Thanks!
I’ve never made this gluten free so i can’t tell you but i’d suggest that you use a flour that performs similar to all purpose flour. Happy baking!
Can I use Extra Light Olive Oil instead of butter?
I wouldn’t recommend it, as it would change the texture of the cake a lot.
Unfortunately no, as you need to cream the butter together with sugar.
Gosh. 🥰 This cake looks incredible, just perfect any time of the day! Always time for cake! Please could you advise on the size of your Bundt pan.🧐. Not sure if I have overlooked. 🙃 I have a 10 cup and the larger size. Looking forward to this seasonal cake! Thank you.
We used a 10 cups bundt pan for this recipe. Let us know how it turns out!
I have made this cake several times. It is my grandson’s favorite, and even though he is a very health conscious young man he asked for it for his 18th birthday. It is spectacular!
We’re so happy you and your grandson enjoyed our recipe! Thank you for taking the time to leave your feedback!