Glazed Lemon Raspberry Bundt Cake

A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries, and bursting with the scent of lemons!

Kissing all my self control goodbye in 3…2…1.

{Bundt} cake all up in your face.

And just like that, we have the springiest bundt cake around. I’ve only been waiting forever to make you this springtime favorite of mine. How exciting is it to incorporate fresh, juicy berries together with lemon zest and folding it in with an almost guilt-free vanilla-scented bundt cake. I feel like I’ve died and gone to cake heaven.

This raspberry bundt cake is anything but ordinary! I’ve topped it off with vanilla glaze so yes, technically, one could say you might feel a little guilty eating it, but glaze is GLAZE!

Growing up the only flavor I honestly, truly cared for was chocolate. No surprise there, right? But now, as I come *gulp* each day closer to the big 3-0, I’m realizing that there is so much more to love out there in a dessert. Hello, fresh fruit! Man, you taste so good in cakes. And raspberries in a bundt cake is truly divine. It’s lightly sweet from the raspberries with a pow from the lemons. Just enough to give you some brightness without making you all crossed eyed from the sourness.

The lightly sweetened cake combine with the vanilla glaze is money. When it comes to fruity desserts I love a balance of sweetness and tart. This raspberry bundt cake is in perfect harmony.

If this raspberry bundt cake recipe looks vaguely familiar to you, it’s because it’s heavily inspired by these muffins. I love making breakfasty type cakes that pair beautifully with a steaming cup of coffee. Especially if it’s a bundt cake that’s almost cloud-like with bursts of lemon zest and studded with juicy berries. And if that isn’t enough to convince you, let me also say that you don’t need a hand mixer or a stand mixer for this recipe. Just 2 bowls and a whisk will do.

For the softest cake crumb, I like to combine melted coconut oil with greek yogurt (or sour cream) for the perfect cake-like texture. Something about these ingredients makes this cake sensationally soft and, forgive me for lack of a better word, but ultra-moist. The eggs also help add additional tenderness to the finished cake. There is nothing worse than a dry bundt!

A soft, creamy glaze on top of this raspberry bunt cake takes it to new heights. Just a hint of confectioners’ sugar, 1/4 cup melted butter, a few tablespoons of heavy cream, and a little vanilla extract.

Anees doesn’t LOVE fruity desserts but even he raved about this bright raspberry bundt cake. Unless it’s stuffed with, covered in, dipped in, or sprinkled with chocolate, the man DOES NOT rave about it. So i’m thinking this is definitely a sign that you need to make this. 

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Yield: 10-12

Glazed Lemon Raspberry Bundt Cake

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries and bursting with the scent of lemons!

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Ingredients

Bundt Cake:

• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cup granulated sugar
• 1 cup melted coconut oil (canola or vegetable is fine too)
• 1 cup greek yogurt or light sour cream (I used 50:50)
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons lemon juice + 1 1/2 tablespoon lemon zest
• 12 ounces fresh or frozen raspberries

Glaze:

• 1 1/2 cups confectioners' (powdered) sugar, sifted
• 1/4 cup salted butter, melted
• 2-3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. BUNDT CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a bundt pan with nonstick cooking spray and set aside.
2. In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside. In a medium bowl, whisk together the sugar, coconut oil, greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the raspberries. The batter will be super thick, you didn't do anything wrong!
3. Pour the cake batter into prepared bundt pan and bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from bundt pan. Let cool completely before glazing.
4. GLAZE: When bundt cake has cooled completely. Combine the ingredients for the glaze in medium bowl. You may need additional heavy cream to thin it out if the glaze doesn't pour easily. Drizzle the glaze onto the cake and allow to set. To store, cover the cake tightly and refrigerate for up to 3 days.

Notes

1. Use the greek yogurt, sour cream, and eggs at room temperature so that the coconut oil doesn't solidify.

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