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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake makes the perfect dessert any time of the day! The tart lemon flavor mixes with a sweet raspberry jam for a light and fruity cake that melts in your mouth.

Side view of a slice of swirled lemon raspberry cake.

How To Make Lemon Raspberry Bundt Cake

  1. Preheat the oven to 325°F, generously grease, and flour a 12-cup bundt pan. Then, set aside.
  2. Using an electric mixer, combine the cake mix, pudding mix, and eggs. Then, add the sour cream, vegetable oil, water, and lemon extract, and beat on low for 30 seconds. Adjust the speed to low-medium and continue beating for another 2 minutes. Scrape down the sides of bowl halfway through.
  3. Scoop 1 cup of the cake batter into a medium bowl, and add the raspberry jam and raspberry extract. Add a few drops of red food coloring for deeper color. Stir until well mixed.
  4. Pour half of the lemon cake mix into the prepared pan and spread evenly. Pour the raspberry flavored batter into the pan, and spread in an even layer over the lemon cake batter. Top with the remaining lemon cake batter. Gently run a butter knife back and forth in a zig-zag pattern around the pan to swirl the layers together without overmixing.
  5. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15 minutes. Then, remove the cake from the pan by flipping it upside down onto a wire cooling rack. Allow it to cool completely before adding the glaze.
  6. To make the glaze, combine the powdered sugar, cream cheese, butter, and 1 tablespoon of milk. Blend with an electric mixer until smooth, adding more milk, 1 teaspoon at a time until it is a pourable consistency. Immediately pour or spoon the glaze over the top of the cake. Decorate with lemon slices and raspberries. Slice and serve.
Collage showing how to make lemon raspberry bundt cake.

Recipe Tips:

  1. Make sure that the bundt cake pan is well coated in flour to prevent the cake from sticking.
  2. This cake has a strong lemon and subtle raspberry flavor. If you’d like extra raspberry flavor, add extra raspberry extract to the jam.
  3. Cool the cake completely before adding icing; otherwise, it will melt and run down the sides.
  4. The raspberry jam used should be seedless to avoid bites of raspberry seeds in the cake.
  5. Allow the cake to cool for about 10-15 minutes before removing it from the bundt pan. Place a wire cooling rack upside down on top of the bundt cake pan. Carefully hold both the pan and rack together and flip them over. Gently tap the bottom of the pan until the cake releases, then lift off the pan.
Top down view of a lemon raspberry cake on a stand.

Storing and Freezing

Storing: Store this lemon raspberry cake in the refrigerator, and covered, for up to 4-5 days.

Freezing: To freeze this cake, wrap it tightly in plastic wrap and then a freezer-safe bag. Store it in the freezer for up to two months. Let it thaw overnight in the fridge before serving. Wait to add the glaze until you are ready to serve the cake.

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Top down view of a lemon raspberry bundt cake.

Lemon Raspberry Bundt Cake

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Cool Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 16 Servings

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Ingredients

Cake:

  • 15.25 ounce box lemon cake mix
  • 3.4 ounce box instant lemon pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil or other neutral tasting oil
  • ¼ cup water
  • ½ teaspoon lemon extract optional
  • ½ cup raspberry jam spread, or preserves (seedless works best)
  • ½ teaspoon raspberry extract optional
  • 2-3 drops red food coloring optional

Glaze:

  • 2 cups powdered sugar
  • 4 ounces block-style cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1-4 tablespoons milk
  • Lemon slices and raspberries for garnish

Instructions

  • Preheat the oven to 325°F, generously grease, and flour a 12-cup bundt pan. Then, set aside.
  • Using an electric mixer, combine the cake mix, pudding mix, and eggs. Then, add the sour cream, vegetable oil, water, and lemon extract, and beat on low for 30 seconds. Adjust the speed to low-medium and continue beating for another 2 minutes. Scrape down the sides of bowl halfway through.
    15.25 ounce box lemon cake mix
    3.4 ounce box instant lemon pudding mix
    4 large eggs
    1 cup sour cream
    ½ cup vegetable oil
    ¼ cup water
    ½ teaspoon lemon extract
  • Scoop 1 cup of the cake batter into a medium bowl, and add the raspberry jam and raspberry extract. Add a few drops of red food coloring for deeper color. Stir until well mixed.
    ½ cup raspberry jam
    ½ teaspoon raspberry extract
    2-3 drops red food coloring
  • Pour half of the lemon cake mix into the prepared pan and spread evenly. Pour the raspberry flavored batter into the pan, and spread in an even layer over the lemon cake batter. Top with the remaining lemon cake batter. Gently run a butter knife back and forth in a zig-zag pattern around the pan to swirl the layers together without overmixing.
  • Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15 minutes. Then, remove the cake from the pan by flipping it upside down onto a wire cooling rack. Allow it to cool completely before adding the glaze.
  • To make the glaze, combine the powdered sugar, cream cheese, butter, and 1 tablespoon of milk. Blend with an electric mixer until smooth, adding more milk, 1 teaspoon at a time until it is a pourable consistency. Immediately pour or spoon the glaze over the top of the cake. Decorate with lemon slices and raspberries. Slice and serve.
    Lemon slices and raspberries
    2 cups powdered sugar
    4 ounces block-style cream cheese
    1-4 tablespoons milk
    2 tablespoons unsalted butter
  • See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Teagan Kinney Photography.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 48g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 309mg | Potassium: 73mg | Fiber: 1g | Sugar: 30g | Vitamin A: 198IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 1mg
Recipe Rating