Lemon Raspberry Bundt Cake (GF & DF Option)

This lemon raspberry bundt cake is ultra moist, bursting with fresh berries, and topped with a vibrant raspberry glaze. Easy to make, with gluten-free and dairy-free options, it’s the perfect citrusy dessert for spring and summer celebrations.

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The Best Lemon Raspberry Bundt Cake

Sweet, tart, and bursting with bright berry flavor, this lemon raspberry bundt cake is sunshine baked into a pan. With a super tender crumb, a punchy raspberry glaze, and just the right amount of citrus zing, it’s the ultimate spring and summer dessert. Perfect for brunch, showers, or just because—we all deserve cake on a random Tuesday.

Why You’ll Love This Lemon Raspberry Bundt Cake

Whether you’re baking it up for a family gathering or sneaking slices solo with your morning coffee, this easy one-bowl bundt cake is a total crowd-pleaser. Here’s why:

• Easy to make – No mixer required.
• Super moist – The most incredibly soft and moist crumb.
• Bold lemon flavor – From lemon juice, zest, and pudding mix.
• Raspberry flavor – Juicy raspberries baked right in the bundt and the glaze.
• Dietary friendly – Can be made gluten-free and dairy-free with easy substitutions.

Lemon Raspberry Bundt Cake Ingredients & Substitutions

Here’s what you’ll need to whip up this fresh citrus bundt. The full recipe is found on the bottom recipe card.

For the Cake

• Flour – All-purpose or a 1:1 gluten-free baking blend that contains xanthan gum.
• Instant lemon pudding mix – I used Jell-o as it’s naturally dairy-free.
• Eggs – Room temperature for best incorporation. For an egg-free/vegan swap, use 3 flax eggs (3 tablespoons ground flax + 9 tablespoons warm water, let sit 5-10 minutes to thicken).
• Granulated sugar – Sweetness to balance the tart. You can replace this with organic cane sugar or monkfruit.
• Vegetable oil – Any neutral-tasting oil will work.
• Sour cream – Regular or dairy-free both work great. The higher the fat content the better.
• Lemon zest & juice – Fresh is best whenever possible.
• Raspberries – Fresh or frozen. Tossed with a bit of flour to prevent sinking. If using frozen, do not thaw.

For the Glaze

• Powdered sugar – The base of the glaze. This can be replaced with a sugar-free powdered sugar.
• Raspberries – Fresh or frozen. If using frozen, allow them to thaw first for easy mashing.
• Lemon juice – Fresh is best whenever possible.

Lemon Raspberry Bundt Cake Instructions

1. Prep the Pan – Preheat your oven to 325°F. Grease a 10-cup bundt pan really well.
2. Mix Wet Ingredients – Whisk together eggs, sugar, oil, sour cream, vanilla, lemon juice, and zest.
3. Add Dry Ingredients – Stir in flour, pudding mix, baking powder, and salt until just combined.
4. Add Raspberries – Toss berries with a tablespoon of flour, then gently fold into the batter.
5. Bake – Pour into prepared pan and bake for ~60 minutes or until a toothpick comes out with a few moist crumbs.
6. Cool – Let the cake sit in the pan for 10 minutes, then turn out onto a rack to cool completely.

Raspberry Glaze Instructions

1. Mash the raspberries and strain out the seeds if you prefer a smoother glaze.
2. Mix with powdered sugar until thick.
3. Add lemon juice 1 tablespoon at a time until the glaze is pourable.
4. Drizzle over the fully cooled cake.

How to Safely Remove a Bundt Cake

We’ve all had that heart-stopping moment—will the cake come out in one perfect piece? Here’s how to make sure it does:

1. Grease like you mean it – Use a nonstick baking spray with flour or generously butter and flour every nook and cranny of your Bundt pan. Don’t forget the center tube!
2. Cool it just right – Let the cake rest in the pan for exactly 10–15 minutes after baking. Too soon and it may fall apart; too late and it might stick.
3. Loosen gently – Run a butter knife or offset spatula around the edges and center tube to release any stubborn spots.
4. Flip with confidence – Place a wire rack or serving plate over the pan, grip both tightly, and invert in one smooth motion. Give the pan a few gentle taps or a little shake if needed.
5. Let it breathe – Once released, let the cake cool completely before glazing or slicing.

Tip: If it’s stuck, lay a warm damp towel over the pan for a few minutes to loosen things up. Patience is key!

Storing & Freezing Instructions

Store leftover cake in an airtight container at room temperature for up to 5 days or freeze slices for up to 3 months. Bring to room temp before serving—or enjoy slightly chilled on a hot day!

Fun Flavor Twists

This lemon raspberry bundt is a total flavor chameleon—here are a few fun ways to customize it:

• Swap the berries – Try blueberries, blackberries, or chopped strawberries for a fruity twist.
• Add a crunch – Fold in ½ cup of chopped almonds, pistachios, or white chocolate chips for texture and contrast.
• Glaze it your way – Skip the raspberry glaze and go for a classic lemon glaze or even a light vanilla icing.
• Zest it up – Add a little orange or lime zest to the batter for a citrusy spin.
• Mini version – Bake the batter in mini bundt pans or a muffin tin for cute, single-serve treats (adjust the bake time accordingly).

Raspberry Lemon Bundt Cake FAQs

Can I make this dairy-free?

Yes! Just use a dairy-free sour cream alternative.

What if I don’t have a bundt pan?

Try baking it in a 9×13 pan and reduce the baking time slightly (start checking around 40–45 minutes). Alternatively, you can make it in a muffin pan too.

Can I use frozen raspberries?

Absolutely. No need to thaw—just toss with flour and fold in the cake batter.

Amazing Berry-Inspired Baking Recipes

Who doesn’t love a berrylicious bake? Here are a few of my favorites:

• Gluten-Free Honey Blackberry Cake (Dairy-Free)
• Gluten-Free Lemon Blueberry Bars (Dairy-Free)
• Chocolate Raspberry Cupcakes (Gluten-Free & Vegan Option)

The Best Lemon Raspberry Bundt Cake

This lemon raspberry bundt cake is one of those bakes that makes everyone smile. It’s cheerful, flavorful, and pretty enough for a centerpiece. Whether you’re serving it up for brunch or just want a sweet slice of something bright, this one’s a keeper.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cake, and now they can have some!

If you make it, tag me on social media @cakedbykatie and leave me a star rating and review below. I cannot wait to see!

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