Raspberry Lemon Bundt Cake

Raspberry Lemon Bundt Cake

Every baker should have a springy, perfectly moist bundt cake recipe in their repertoire. This one has a bright, lemony flavor and a layer of tart raspberries that’s right at home at brunch or dessert–basically anytime you need a cake for a crowd!

Raspberry Lemon Bundt Cake


Makes: 16 servings

For the Cake:

  • 16 tablespoons unsalted butter, room temperature
  • 2 cups sugar4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 3 cups unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 heaping cup fresh or frozen raspberries, plus more for garnish (if desired)

For the Icing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup powdered sugar8 raspberries (optional)
  • 1/2 lemon, sliced into half-moons (optional)


  1. Preheat oven to 350 degrees F. Move the rack to the center of the oven and generously butter or spray a 9-cup bundt pan.
  2. In a medium bowl, whisk to combine flour, cornstarch, salt, baking powder, and baking soda.
  3. Cream the butter and sugar in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy, 4-5 minutes.
  4. With the mixer on low, add eggs one at a time, stopping to scrape down sides as needed. Add lemon zest and juice.
  5. With the mixer still on low, add half the flour mixture and half the buttermilk, followed by the second half of each, mixing just until combined.
  6. Spoon half the batter into the bundt pan. Add raspberries in a single layer, followed by the remaining batter. Bang the pan on the counter 4 times to dislodge any bubbles.
  7. Bake cake 60-70 minutes, or until a wooden skewer inserted into the center comes out with just a few crumbs attached. Cool 15 minutes, then flip out of the pan onto a wire rack to cool completely.
  8. To make the icing, measure powdered sugar into a small bowl. Use a fork to whisk in just enough lemon juice for the icing to drip off the fork, up to 2 tablespoons. Set cake (still on the wire rack) on a tray and spoon icing over top. If desired, garnish with raspberries and/or sliced lemons.
Raspberry Lemon Bundt Cake Raspberry Lemon Bundt Cake

Happy baking!