Simply Delicious Lemon Raspberry Bundt Cake

Indulge in the vibrant flavors of a Lemon Raspberry Bundt Cake – a delightfully simple yet elegant dessert that promises to be a showstopper. Adorned with fresh, juicy raspberries, this bundt cake is not just a treat for the palate, but also a feast for the eyes.

While chocolate holds a special place in my heart, lemon consistently ranks as my absolute favorite dessert flavor. Its bright, zesty notes bring a refreshing quality that’s simply irresistible, especially when paired with the sweet-tart burst of fresh raspberries. This particular bundt cake perfectly encapsulates that wonderful combination, making it an ideal choice for any occasion.

Last weekend, I found myself in a baking frenzy for Easter, preparing not only desserts for my own home but also two special treats for my in-laws’ dinner. Knowing how much my husband’s family adores my Chocolate Macaroon Bundt Cake, I gladly offered to bring it. However, I also wanted to introduce another bundt cake, something equally delightful but distinctly different.

The challenge was to move away from chocolate. Immediately, my thoughts drifted to something “fruity” and vibrant. Without hesitation, my mind went straight to LEMON! The refreshing tang of lemon, coupled with its versatility in baking, made it the perfect candidate for a festive, non-chocolate dessert.

Contents

The Ultimate Lemon Raspberry Bundt Cake Recipe

Crafting the perfect Lemon Raspberry Bundt Cake became my mission. I sought inspiration from trusted sources, and thankfully, my dear friend Candi, from The Devilish Dish, generously shared some of her most cherished bundt cake recipes with me. The moment I saw her lemon bundt cake recipe, I knew I had found exactly what I was looking for.

Whole Lemon Raspberry Bundt Cake topped with glaze and fresh raspberries

I chose to adapt Candi’s wonderful recipe, adding my own personal touch to elevate the flavors and presentation. My primary additions were fresh raspberries, folded directly into the cake batter, and a luscious, tart lemon glaze drizzled generously over the top. In my humble opinion, a bundt cake simply begs for a glaze. The iconic central hole in a bundt cake pan is almost designed to collect that sweet, tangy glaze, creating an inviting pool that promises a burst of flavor with every slice. And yes, while it’s tempting to dive right in with a finger, a spatula is indeed the proper utensil for serving your guests!

Just look at that perfect puddle of glaze! It’s enough to make anyone swoon!

For those who appreciate the pure, unadulterated taste of a classic lemon cake, this recipe can easily be adapted. Simply omit the raspberries from the batter and forgo the glaze for a wonderfully moist and flavorful plain lemon bundt cake. You’ll still find it absolutely delightful. However, for the full experience, embracing both the tart raspberries and the vibrant glaze truly transforms this dessert into something extraordinary.

For an even more visually appealing and flavor-packed treat, fold raspberries into the cake batter before baking, and then generously fill the central hole with a cascade of fresh raspberries once the cake is cooled and glazed. This adds an extra layer of freshness and makes the cake truly “pretty” and inviting!

An appetizing slice of Lemon Raspberry Bundt Cake

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The Fascinating History of the Bundt Cake

The bundt cake, a staple in many kitchens today, has a rich and interesting history that dates back centuries. Like many beloved confections, its origins can be traced to a traditional European cake. The bundt pan was inspired by the German “Gugelhupf,” a delightful ring-shaped yeast cake often adorned with nuts and dried fruit, popular in Central Europe. The name “Gugelhupf” itself is quite fun to say, and its traditional design has influenced many modern baking forms.

The modern “bundt” style pan, however, didn’t emerge until the mid-20th century in the United States. It was invented by H. David Dalquist, a co-founder of the Minnesota-based kitchenware company, Nordic Ware. The story goes that two Jewish-American women, Rose Joshua and Fannie Schanfield, members of the Hadassah Society, approached Dalquist in 1950, seeking to recreate a traditional Gugelhupf pan. Dalquist designed a cast-aluminum pan for them, and because the society members used the term “bund,” a German word for a “bundle” or “alliance,” to refer to their group, he added a “t” to the end for trademark purposes, thus giving birth to the “Bundt” pan.

While Nordic Ware initially sold about a dozen Bundt pans, it wasn’t an immediate sensation. The true explosion in popularity came nearly two decades later, in 1966, when Ella Hantley won second place in the annual Pillsbury Bake-Off with her “Tunnel of Fudge” cake, baked in a Bundt pan. This unexpected exposure led to over 200,000 requests for the pan and propelled the Bundt pan into kitchens across America, solidifying its place in culinary history. It just goes to show, having friends in high places (or winning a major national baking competition) can make all the difference!

The Secret Ingredient: What Does 7Up Soda Do for the Cake?

One of the slightly unconventional yet brilliant ingredients in many bundt cake recipes, including this lemon raspberry variation, is lemon-lime soda like 7Up. Its inclusion serves a dual purpose, significantly enhancing both the flavor and texture of the cake. Firstly, 7Up naturally adds an extra layer of subtle lemon and lime flavor, complementing the existing citrus notes from the lemon cake mix, pudding, and fresh lemon zest.

More importantly, the high carbonation in 7Up acts as a leavening agent. As the cake bakes, the tiny bubbles in the soda expand, contributing to an incredibly light, airy, and beautifully risen cake. This creates a wonderfully tender crumb that distinguishes it from denser cakes. Some enthusiasts even refer to cakes made with this ingredient as “7Up bundt cakes” because of its distinctive contribution. The fizziness of the soda is key, making it an ideal choice for achieving that desired fluffy texture and beautiful lift.

Understanding Cake Variations: Cake, Sponge Cake, and Angel Food Cake

The term “bundt cake” doesn’t refer to a specific type of batter but rather to the distinctive shape imparted by the bundt pan, also commonly known as a “tube pan.” Therefore, any cake baked in this iconic mold can be called a bundt cake. However, the characteristics of the cake itself—its texture, richness, and density—can vary greatly depending on the recipe and ingredients used. The main distinctions between different cake types, such as traditional butter cakes, sponge cakes, and angel food cakes, typically lie in their fat content and the way eggs are incorporated.

Traditional butter cakes rely on a significant amount of butter or other fats and often use whole eggs, resulting in a dense, moist, and rich crumb. Sponge cakes, on the other hand, derive their lightness from whipped whole eggs, with little to no added fat, giving them a more airy and elastic texture. Angel food cakes take this a step further, using only whipped egg whites and no added fat, which produces an exceptionally light, ethereal, and fat-free cake.

Naturally, the whipping of eggs plays a crucial role in determining the final texture of any cake. The more air incorporated into the eggs, the lighter the cake will be.

For this glazed lemon raspberry bundt cake recipe, we aim for a balance of convenience and decadent flavor. We start with an easy-to-use pre-mixed lemon cake mix as a foundation, then elevate it significantly. The addition of instant lemon pudding mix ensures an incredibly moist and tender crumb that practically melts in your mouth. To amplify the vibrant citrus profile, a tart lemon glaze, made from fresh lemon juice and zest, is drizzled over the cooled cake. This combination results in a cake that is rich, deeply flavorful, wonderfully moist, and utterly decadent – a stark contrast to the airy lightness of an angel food cake, offering a much more substantial and satisfying experience.

Mastering the Release: How to Get Your Bundt Cake Out of the Mold Flawlessly

One of the most common anxieties for bakers tackling bundt cakes is the fear of sticking. Getting your perfectly baked cake to release cleanly from the intricate mold can feel like a high-stakes challenge, but with the right preparation, it’s easily achieved.

Over the years, I’ve worked with various bundt pans. I have two that I use most frequently: one is a cherished, traditional-style pan that’s about 30 years old, and the other is a more modern, elaborately designed Nordic Ware pan. While the Nordic pan creates stunning patterns, its numerous tiny grooves require meticulous preparation to ensure a flawless release. Some traditional advice suggests greasing and flouring the pan, but this method isn’t always foolproof and can sometimes leave an undesirable floury residue or paste on the cake’s exterior.

Non-Stick Preparation is Paramount

The absolute best approach to guarantee a clean release is to use a high-quality non-stick bundt pan. Modern advancements in bakeware technology have made a significant difference in this regard, offering pans with superior non-stick coatings. However, even classic tin or aluminum pans can work beautifully with proper preparation.

My go-to method for success, especially with pans that have intricate designs, is to generously use a non-stick cooking spray specifically formulated for baking (often containing flour). This type of spray ensures every nook and cranny is coated, creating a protective barrier between the cake and the pan. If you notice any small “puddles” of spray after coating, simply invert the pan over your kitchen sink to allow any excess to drain away. This prevents greasy spots on your cake without sacrificing the non-stick effectiveness.

Once your cake is baked, resist the urge to immediately invert it. Allow the cake to cool in the bundt pan for approximately 10 to 15 minutes. This brief cooling period allows the cake structure to set and firm up slightly, making it less fragile and prone to breaking. After this initial cooling, gently invert the pan onto a wire cooling rack. The cake should ideally “plop” right out. If you encounter any resistance, carefully run a thin, flexible knife around the outer and inner edges of the cake to gently loosen it before trying again. Patience and proper preparation are truly your best friends for a perfect bundt cake release!

Professional shot of a baker decorating the Lemon Raspberry Bundt Cake

Behind the Scenes: My Glazed Lemon Raspberry Bundt Cake Photoshoot

Recently, I had the wonderful opportunity to have professional brand photos taken – something I had always dreamed of doing, and it finally came to fruition! This past winter, I underwent a kitchen remodel, and I had scheduled my photoshoot with the incredibly talented Linden McKay Photography for April. However, as with so many plans, the unexpected COVID-19 pandemic caused delays, pushing the photoshoot back to June. When it came time to decide which delectable creation would be the star of the show for the pictures, this vibrant Glazed Lemon Raspberry Bundt Cake immediately sprang to mind. Its beautiful colors and elegant shape made it the perfect subject.

Linden expertly captured me in action, meticulously decorating the bundt cake with its glossy lemon glaze and scattering fresh, ruby-red raspberries across its surface, then gracefully serving slices onto plates. Working with her was an absolute joy and so much fun, even though being in front of the camera is usually miles outside my comfort zone! The experience was truly memorable, and I’m thrilled with how the photos showcase the beauty and deliciousness of this special cake.

Beyond the Bundt: More Creative Ways to Utilize Your Bundt Pan

A bundt pan is an incredibly versatile piece of bakeware, capable of producing far more than just traditional cakes. Its unique shape and non-stick capabilities make it ideal for a wide array of sweet and savory creations, transforming everyday recipes into elegant presentations. From rich dessert cakes to hearty brunch options, there are countless delicious ways to put your bundt pan to good use. Whether you’re craving something sweet for an afternoon treat or a centerpiece for your next gathering, your bundt pan has you covered. Explore these ideas for spring and summer bundt cakes, or simply use them as the perfect excuse to add another beautiful bundt pan design to your collection!

Chocolate Macaroon Tunnel Cake – (as pictured above, a rich chocolate cake with a sweet coconut filling)
Pumpkin Spiced Coffee Cake with Brown Butter Glaze – (perfect for autumn mornings or cozy gatherings)
Pineapple Coconut Tunnel Cake – (a tropical escape in every bite)
Cinderella Cake – Pumpkin Cake with Cream Cheese Frosting – (a whimsical and delicious pumpkin dessert)
Lemon Rhubarb Bundt Cake – (a delightful balance of tart and sweet, ideal for spring)
Banana Bread Coffee Cake – (a comforting classic elevated to coffee cake status)
Carrot Bundt Cake – (moist, spiced, and utterly satisfying)
Chocolate Espresso Cake – (a sophisticated treat for coffee and chocolate lovers)
Cinnamon Spice Coffee Cake – (aromatic and perfect with a cup of tea)
Apple Monkey Bread – (a fun, pull-apart bread, great for breakfast or dessert)
Louisiana Stranger Cake – (an intriguing and delicious Southern classic)

Now, let’s get right to the much-anticipated recipe for this incredible Lemon Raspberry Bundt Cake!

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Overhead of lemon raspberry bundt cake on a white plate

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Print Recipe

Lemon Raspberry Bundt Cake

If you want a nice, moist Lemon Raspberry cake, that is super easy to make, then this is the recipe for you.

Prep Time: 5 mins

Cook Time: 45 mins

Total Time: 50 mins

Cuisine: American

Keywords: 7 up cake, brunch, bundt cake recipe, fresh raspberries, glazed lemon raspberry cake, lemon bundt cake, lemon cake, lemon cake mix, lemon cake with pudding, Lemon Raspberry Bundt Cake, tart lemon glaze

Servings: 1 Bundt cake

Calories: 214 kcal

Author: The Devilish Dish and Michaela Kenkel

Ingredients

1 – 15.25 ounce lemon cake mix
1 – 3.4 ounce package instant lemon pudding
1/3 cup oil
4 eggs
1 cup lemon lime soda (7Up)
1 cup raspberries dusted in 2 Tablespoons flour
For the Glaze:
1 teaspoon fresh lemon zest
1 1/2 Tablespoons fresh lemon juice
1 cup powdered sugar
1 1/2 cups fresh raspberries (for garnish)

Instructions

Preheat oven to 325 degrees F (160 degrees C). Spray your bundt pan generously with non-stick cooking spray, ensuring all crevices are covered.
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, oil, eggs, and lemon-lime soda. Mix until all ingredients are just moistened.
Continue to mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and well combined.
Gently fold in the 1 cup of flour-dusted raspberries into the cake batter. Dusting the raspberries in flour helps prevent them from sinking to the bottom of the cake during baking.
Pour the prepared batter evenly into the greased bundt pan. Bake for 35-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the bundt pan for about 10 minutes. This allows the cake to firm up slightly. Then, carefully invert the cake onto a wire cooling rack to cool completely.
While the cake is cooling, prepare the glaze: In a small bowl, whisk together the fresh lemon zest, fresh lemon juice, and powdered sugar until smooth and free of lumps. Adjust consistency if needed by adding a tiny bit more juice or sugar.
Once the cake is completely cool, drizzle the lemon glaze evenly over the top, allowing it to cascade down the sides and pool elegantly in the center. Garnish generously with the remaining 1 1/2 cups of fresh raspberries. Store any leftover cake in an airtight container in the refrigerator to maintain freshness.

Notes

Adapted from the Lemon Cake Recipe by Candi from The Devilish Dish.

Nutrition

This recipe was originally posted on April 24, 2018. It was meticulously updated to improve user experience, enhance clarity, and refresh content, and was re-shared on July 15, 2020.