This made from scratch Lemon Raspberry Bundt Cake is a sweet, classic dessert choice. This tender cake has a layer of fresh raspberries running through the center and is draped with a Lemon Cream Cheese Icing.
When it comes to cake in my house, 9 out of 10 times, chocolate wins. But, this sweet Lemon Raspberry Bundt Cake has caused quite a stir with my chocolate lovers.
The texture is incredible, the fresh lemon and raspberry combo is just lovely, and the Lemon Cream Cheese Icing adds a tart, sweet, richness that is simply divine.
If you want to bake something special for Mom this weekend, I’m quite certain this would be an excellent choice.
Mom, if you’re reading this, you might just want to bake it for yourself! That’s my plan. And, Happy Mother’s Day!
Ingredients Notes
See the recipe card below for the precise measurements.
- All-purpose flour
- Baking soda/Baking powder
- Salt
- Granulated sugar
- Butter
- Eggs
- Pure vanilla extract
- Lemons – I highly recommend using Meyer lemons if you can get them.
- Nonfat plain Greek yogurt – You can substitute light sour cream for some or all of the yogurt, if needed.
- Cream cheese – Either reduced fat or regular. I almost always use reduced fat.
- Powdered sugar – Also known as confectioners’ sugar.
- Milk – 2% or whole.
How to Make Lemon Raspberry Bundt Cake
- Add the granulated sugar and softened butter to a medium mixing bowl.
- Add the eggs and beat the mixture until it’s light and fluffy.
- Add the vanilla extract, fresh lemon juice and zest.
- Beat for 2 to 3 minutes until the mixture is well incorporated.
- After combining the flour, baking soda, baking powder, and salt, add the dry mixture to the wet mixture in increments.
- Alternate adding the Greek yogurt with the dry mixture, stirring with a spoon in between additions, until all of both have been added. The batter will be very thick.
- Coat a 10- to 12-cup Bundt pan with non-stick cooking spray. I recommend using Baker’s Joy when baking Bundts for the best result and to help keep your pan in good shape.
- Layer half of the cake batter in the Bundt pan.
- Top with the fresh raspberries.
- Spread the remaining half of the cake batter over the raspberry layer.
- Use the back of a spoon or offset spatula to smooth the batter out evenly.
- Bake the cake in a preheated 350 degree F oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Watch the cake towards the end of the baking time and if you feel it’s getting too brown, lightly drape a sheet of foil over the top.
- Let the cake cool in the pan on a wire rack for 15 minutes and then invert it on to the rack to cool completely.
Once cooled, spoon the easy Lemon Cream Cheese Icing over the top and allow it to drape down over the sides of the cake.
See the recipe card below for the detailed instructions.
Storage
Since there is cream cheese in the icing, I recommend not allowing the cake to sit out longer than 2 hours once it is iced. Food safety experts recommend refrigerating all cakes that have icing that includes cream cheese. I always err on the side of caution when it comes to these matters.
Remove the Lemon Raspberry Bundt Cake from the refrigerator an hour before slicing and serving.
Have we eaten this cake straight from the refrigerator without waiting? Yep! Was it still delicious. Yep! But, I do love the texture once it comes to room temperature too.
I’m head over heels in love with this cake, friends. I hope you’ll give it a try and if you do, take a picture and tag @fromvalerieskitchen in your Instagram stories for a chance to be featured on the Valerie’s Kitchen Instagram account.
I LOVE to see your creations and hear how my recipes are working for you.
More old-fashioned Bundt cakes you’ll love:
- Cranberry Swirl Bundt Cake
- Butterscotch Poppy Seed Bundt Cake
- Black Russian Cake with Kahlua Glaze
- Sweet Potato Bourbon Bundt Cake
Valerie’s Kitchen will be donating a percentage of profits to charities that are helping aid families in need during this challenging time. This month that charity is World Central Kitchen who through their #ChefsForAmerica nationwide emergency food relief program, is committing to purchasing 1 million meals from local restaurants, and delivering those meals directly to Americans that need assistance.
Lemon Raspberry Bundt Cake
Equipment
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice from about 1 ½ lemons , (use Meyer lemons if you can)
- 1 tablespoon lemon zest, from about 2 lemons
- 1 cup nonfat plain Greek yogurt or light sour cream
- 6 ounces fresh raspberries
Lemon Cream Cheese Icing:
- 4 ounces cream cheese, softened (I used reduced fat Neufchatel cream cheese)
- ¼ cup butter softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk, as needed to reach desired consistency
- 1 teaspoon fresh lemon juice, from remaining ½ lemon
- 1 teaspoon pure vanilla extract
Instructions
For the Lemon Raspberry Bundt Cake
- Preheat oven to 350 degrees F. Coat a 10- to 12-cup Bundt pan with nonstick cooking spray (Baker's Joy is best for Bundt pans) and set aside.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside.
- Place butter and sugar in a medium bowl and use an electric mixer to beat until light and fluffy. Add the eggs, one at a time, being in between additions. Add vanilla extract, lemon juice and lemon zest and continue to beat for 2 to 3 minutes, or until well incorporated. Use a wooden spoon to mix in the flour mixture, in increments, alternating with the Greek yogurt, until all of both have been added. The batter will be very thick.
- Spoon half of the thick batter into prepared Bundt pan and sprinkle with the raspberries. Top with remaining batter, lightly smoothing out the batter with the back of the spoon or an offset spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. If the top begins to brown more than you'd like, lightly place a sheet of foil over the top.
- Let the Bundt cake cool in pan on a wire baking rack for 15 minutes before inverting the cake on to the wire rack. Allow the cake to cool completely before adding the icing.
For the Lemon Cream Cheese Icing
- Use an electric mixer to beat cream cheese together with butter in a medium bowl. Add powdered sugar and mix again until incorporated. Add 2 tablespoons milk, lemon juice, and vanilla extract and beat until creamy. Add additional milk, if needed, to reach desired consistency.
- Spoon the icing over the completely cooled bundt cake and allow it to drape down the sides of the Bundt cake.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
I have a 10 cup bundt pan . Will this be large enough?
Yes! My Bundt pan is a 12-cup but I think it will work just fine.
This looks delicious for Mother’s day! How did get the cream cheese frosting to look so perfect? How much milk did you add in?
Hi Judy. The sweet spot seems to be 3 tablespoons of milk but I recommend starting by adding 2 tablespoons and then adding more, if needed to reach the perfect consistency.