Lemon Raspberry Bundt Cake

You’ll want to devour slice after slice of this lemon raspberry bundt cake because it’s so moist, tangy, and wonderful. This scratch cake recipe has a lemon cake foundation, a lovely raspberry swirl, and a wonderful lemon glaze on top.

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Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

This dessert is just stunning. I like how the color of the raspberry puree varies as it is swirled around the cake.

This cake requires some work. It’s not difficult, but it does need a few more steps. But believe me, the work is worthwhile. The combination of lemon and raspberry is unbeatable.

You’ll want to create the puree ahead of time, and removing the seeds does take some time and care, but I’ll show you how in the video.

After the cake has been made and cooled, it will be topped with an extremely simple lemon glaze. You don’t want to omit this step since it adds a lot of flavor to the cake.


Real Raspberries: These are essential in this dish and may be used frozen or fresh.

Cake flour: I picked cake flour because it produces a softer textured cake.

Lemon Yogurt: This adds moisture and a hint of lemon flavor to the cake.

Lemon Zest, Lemon Juice, and Lemon Extract: Gives the cake a strong lemon taste.


For this one, I used the standard creaming procedure. That involves beating the sugar and butter until light and fluffy, then adding the eggs one at a time and alternating the liquid and dry components.

There is one little difference in that you will save a piece of the batter to add your raspberry puree to, so don’t forget that step.


Can I use frozen raspberries?

In this recipe, you may use either frozen or fresh raspberries. I used fresh, but if you use frozen, make sure they are properly thawed.

Do I have to strain out the raspberry seeds?

You don’t have to strain the seeds if you don’t mind them. You will have more puree than you need for the recipe, so just keep that in mind.

If you filter the seeds out (as suggested in the instructions), the quantity of purée remaining should be just what you need for the dish. It creates a nicer cake sans the seeds, in my view.

Do I have to use cake flour?

Cake flour provides the greatest results. It will result in a softer cake texture, but if you can’t find it, you may replace all-purpose flour with the following changes:

Replace one cup of cake flour with one cup of all-purpose flour and two teaspoons of cornstarch for every cup of cake flour called for in the recipe.

Can I substitute the lemon yogurt?

You do not want to leave it out. Using lemon yogurt enhances the lemon taste while also providing moisture. If you can’t get lemon yogurt, use plain yogurt instead. You may use either ordinary or Greek yogurt. (I used Greek yogurt with lemon.)

Can I omit the lemon zest?

You don’t want to leave out the zest since it adds a lot of lemon flavor to the cake.

Can I omit the lemon extract?

You may, however the lemon extract adds some lemon flavor to the cake, so if you leave it out, your cake may not have as much lemon taste as you’d want.

Make sure the butter is at room temperature.

Set it out to come to room temperature rather than melting it.

Make sure you swirl the batter very well.

The batter will be added to the pan in two portions, as specified in the recipe. Make careful to thoroughly stir the batter.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.


  • Fine mesh strainer
  • Large glass mixing bowl
  • Glass batter bowl
  • Stand Mixer or Hand Mixer
  • Flat beater attachment (if using a stand mixer)
  • Bundt Pan
  • Wooden Spoons
  • Rubber Spatulas
  • Cooling Racks

Ok lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Lemon Raspberry Bundt Cake

This lemon raspberry bundt cake is so moist, tart and delicious, you’ll want to eat slice after slice. A scratch cake recipe with a yummy raspberry swirl and a lemon glaze to top it off.



Course: Dessert
Cuisine: American
Keyword: lemon cake, lemon raspberry cake, raspberry cake, strawberry bundt cake
Prep Time: 40minutes
Cook Time: 55minutes
Servings: 14slices
Calories: 539kcal
Author: Sweet-crush.com @Sweet-crush.com


For the raspberry puree:

  • 16 oz. fresh raspberries (you may use anything between 16 and 18 oz.)
  • 4tablespoonsugar
  • 2tablespoonlemon juice

For the cake:

  • 3cupscake flour
  • 1 teaspoonbaking powder
  • teaspoonbaking soda
  • 1teaspoonsalt
  • 1cupbutter, room temperature(two sticks)
  • 2cupssugar
  • 3eggs
  • 1cuplemon yogurt(about 2 small containers)
  • cupwhole milk
  • 1tablespoonvegetable oil
  • 2tablespoonlemon zest(from about two lemons)
  • 4 tbsp fresh lemon juice (approximately two lemons)
  • 1 teaspoon lemon essence (additional teaspoon may be used for more lemon taste)
  • 1 cup seedless raspberry puree, chilled (see above)
  • red gel food coloring(optional)

For the glaze:

  • 3cupsconfectioners sugar
  • 5tablespoonlemon juice


For the puree:

  • You’ll want to prepare the puree first so it can cool before adding it to the cake batter.
  • In a saucepan, combine all of the puree ingredients and bring to a boil.
  • Reduce the heat to medium and continue to cook for approximately 10 minutes, or until it has reduced and thickened somewhat. (It won’t grow too thick.)
  • To remove all of the seeds, strain the puree through a fine mesh strainer. (This will need some patience, but it is well worth it.)
  • After straining, you should get around a cup of seedless raspberry puree. Chill the puree, covered, until it is at least room temperature or slightly colder. Put it in the fridge for about twenty minutes while you make the cake batter.

For the cake:

  • Preheat the oven to 325 degrees after your raspberry puree has cooled or at least risen to room temperature. Set aside a bundt pan that has been well greased and floured.
  • Whisk together the cake flour, baking powder, baking soda, and salt in a mixing basin. Place aside.
  • Whisk together the yogurt, milk, oil, lemon juice, lemon zest, and lemon essence in a separate mixing dish. Place aside.
  • until the mixture is fluffy. This will take some time.

    In a mixing bowl, cream the butter on medium speed until creamy. Mix in the sugar on medium speed.

  • Add the eggs one at a time, beating on medium until incorporated after each addition. Scrape down the sides of the basin and mix for approximately 10 seconds more.
  • Mix in a third of the flour mixture on medium until barely incorporated. Beat in half of the liquid mixture until incorporated. Mix in another third of the flour mixture until well mixed. Beat in the remaining half of the liquid mixture, then add the remaining third of the flour mixture and beat just until incorporated. Scrape down the sides of the basin and mix for another 10-15 seconds.
  • Take 2 cups of the batter and place it in a small mixing dish. Whisk together the 2 cups of ordinary cake batter and the cup of cooled, strained raspberry puree. To brighten the color, add roughly two tiny drops of gel red food coloring.
  • Half of the standard cake mixture (from the big mixing bowl) should be poured into the prepared bundt pan. The batter should be smooth.
  • Smooth the raspberry batter mixture into your pan.
  • Smooth the leftover standard cake batter over the raspberry batter.
  • Swirl the cake batter using the handle of a wooden spoon. To thoroughly swirl, go around the pan many times. (If you don’t swirl the batter sufficiently, the cake will have huge pockets of raspberry puree and won’t firm up or bake evenly.)
  • Preheat the oven to 350°F and bake for 55-60 minutes.
  • When a toothpick is poked into the cake, it should come out with moist crumbs on it.
  • Remove from the oven and cool for approximately 25 minutes in the pan on a wire rack before transferring the cake out onto a platter.
  • Allow the cake to cool fully before slathering it with glaze.

For the glaze:

  • In a mixing basin, whisk together the confectioners’ sugar and lemon juice.
  • Examine the consistency. If it’s too thick, add a teaspoon of lemon juice at a time.
  • If its too thin, add more confectioners sugar.



This cake is amazing warmed up for a couple seconds in the microwave.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 539kcal | Carbohydrates: 95g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 356mg | Potassium: 199mg | Fiber: 3g | Sugar: 65g | Vitamin A: 490IU | Vitamin C: 16.7mg | Calcium: 73mg | Iron: 0.8mg


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Does nothing bundt cakes have lemon raspberry?

Our most refreshing taste is created by combining zesty lemon cake with raspberry puree.

Why is nothing bundt cakes so moist?

What Makes a Bundt Cake So Moist? Because the design of a bundt pan exposes more of the cake mix to high temperatures than a standard cake tin, a moist cake mix is required. Because wet ingredients are added to the cake mix to promote consistent cooking, this recipe yields a delightfully moist lemon bundt cake.

Why is a Bundt cake better than a regular cake?

Bundt cakes have numerous distinguishing features that set them apart from other types of cakes: Bundt cake pans feature fluted sides that make the cakes seem exquisite even before they are decorated. Because the pans feature a hole in the centre, the cakes have a donut form. The hole aids in the uniform cooking of the cakes.

Is Bundt cake mix different than regular?

The fundamental distinction between Bundt cake and normal cake is due to the pan itself rather than the contents. Simply said, the form of a Bundt cake is the most important aspect. A cake made in a Bundt pan has a doughnut-like form with a huge hole in the center.

What is the summer flavor of Nothing Bundt Cakes?

Raspberry Lemon

This delicious seasonal taste, a combination of zesty lemon cake and raspberry purée, is offered in shops every summer.

What is raspberry cake filling made of?

For accurate ingredient quantities, see the recipe card at the bottom of the article.
Raspberries – You may use fresh or frozen raspberries.
Cornstarch – Used to thicken.
To dissolve the cornstarch, use water.
Sugar – ordinary granulated sugar.
Fresh lemon juice is always the best.

Does Nothing Bundt Cakes have different frosting?

All of our cake sizes come with the option of standard, extra, or no icing. Our 8″ and 10″ Bundt Cakes may be topped with our drizzle frosting design or, for a lighter touch, a light drizzle instead of our distinctive icing petals.

Can Nothing Bundt Cakes sit out?

Our cakes taste best at room temperature. 2. Refrigerate till several hours before serving.

Should I use two boxes of cake mix for a Bundt cake?

Traditional Bundt cake pans contain 12-cups of batter, which is the ideal amount for a two-cake cake mix. Most 10 to 12 cup batter recipes will fit properly in most bundt cake pans. Other pans include a 6-cup Classic pan and a Wreath pan that each accommodate 6-cups.

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