I love this recipe because it balances rich, buttery cake with the brightness of lemon and the natural tartness of raspberries. I enjoy how the sour cream keeps the crumb soft and moist while the berries add juicy pockets throughout the cake. I also like that it looks beautiful with very little decorating effort thanks to the bundt shape and simple glaze.
Ingredients
½ cup butter, room temperature 1 (8 oz) tub sour cream, room temperature 1 ¾ cup granulated sugar Zest of 1 lemon Juice of 2 lemons Optional: 1 teaspoon lemon extract 4 eggs, room temperature 2 ¼ cups all-purpose flour 3 tablespoons cornstarch 2 teaspoons baking powder 1 teaspoon salt 2 cups fresh raspberries 1-2 tablespoons all-purpose flour
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I preheat the oven to 325°F and thoroughly grease a 10-inch bundt pan with cooking spray.
I beat together butter and sour cream in a large bowl until smooth. I then add granulated sugar and mix until the mixture becomes light and airy.
I mix in lemon zest, lemon juice, and optional lemon extract until fully combined. I then add the eggs one at a time, mixing well after each addition.
In a separate bowl, I sift together flour, cornstarch, baking powder, and salt.
I slowly add the dry ingredients into the wet mixture and mix just until combined to avoid overmixing.
I toss the raspberries with 1–2 tablespoons of flour to help prevent them from sinking, then gently fold them into the batter.
I pour the batter into the prepared bundt pan and bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
I let the cake cool for about 20 minutes, then invert it onto a serving plate to finish cooling completely.
I whisk together powdered sugar, milk, and vanilla to make the icing, then drizzle it over the cooled cake before serving.
Servings and timing
I usually get about 10 to 12 servings from this cake. It takes me around 20 minutes to prepare and 45–50 minutes to bake, plus cooling time, bringing the total time to about 1 hour and 30 minutes.
Variations
I sometimes replace raspberries with blueberries or blackberries depending on what I have. I also like adding a little extra lemon zest if I want a stronger citrus flavor. For a richer glaze, I occasionally add more powdered sugar to make it thicker and more decorative.
storage/reheating
I store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I prefer letting it come to room temperature before serving so the texture stays soft. If I want to warm it slightly, I heat a slice for a few seconds in the microwave.
FAQs
Can I use frozen raspberries instead of fresh?
I can use frozen raspberries, but I prefer not thawing them first to avoid excess moisture in the batter.
Why do I coat the raspberries in flour?
I coat them in flour so they stay evenly distributed and do not sink to the bottom of the cake.
Can I make this cake without sour cream?
I can substitute Greek yogurt if I do not have sour cream, and it still keeps the cake moist.
How do I know when the cake is done baking?
I check by inserting a toothpick in the center; if it comes out clean or with a few crumbs, it is ready.
Can I skip the icing?
I can skip the icing, but I like adding it because it enhances the lemon flavor and adds a sweet finish.
Conclusion
I like making lemon raspberry bundt cake because it is both simple and elegant. I enjoy how the bright lemon flavor pairs with juicy raspberries, creating a dessert that feels fresh, soft, and satisfying with every slice.
Preheat Oven: Preheat oven to 325°F (165°C). Thoroughly grease a 10-inch bundt pan.
Cream Butter & Sour Cream: In a large bowl, beat butter and sour cream until smooth. Add granulated sugar and mix until light and fluffy.
Add Flavorings & Eggs: Mix in lemon zest, lemon juice, and optional lemon extract. Add eggs one at a time, mixing well after each addition.
Combine Dry Ingredients: In a separate bowl, sift together flour, cornstarch, baking powder, and salt.
Mix Batter: Gradually add dry ingredients to wet ingredients, mixing until just combined.
Prepare Raspberries: Toss raspberries with 1–2 tablespoons flour to help prevent sinking.
Fold & Transfer: Gently fold raspberries into the batter. Pour into prepared bundt pan.
Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cake cool in the pan for 20 minutes, then invert onto a serving plate to cool completely.
Make Icing: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Notes
Coating raspberries in flour helps keep them evenly distributed.
Do not overmix the batter to maintain a tender crumb.
Use fresh lemon juice for the best flavor.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
