This air fryer lemon raspberry bundt cake is filled with sweet and ripe raspberries and tangy lemon flavor. The raspberries give this Lemon bundt cake recipe a light and refreshing taste. Lemon Raspberry Bundt Cake is a scratch-made cake that just screams summer if you ask me.
I have always been a massive fan of lemon-flavored desserts. I’m not sure why but a lemon dessert just screams warm weather and sunny days to me. Maybe it’s from drinking fresh-squeezed lemonade at my Grandmother’s house in the summer. No matter the reason, this tasty dessert hits the spot every time and gives me all the summer feels.
History of Bundt Cake
Strictly speaking, the bundt cake is a relatively new invention in the world of baking. Although the cake itself originates from generations-old Easter European cakes, the pans that create that signature shape are actually only about 70 years old.
In 1950, H. David Dalquist, the owner of Minnesota’s Nordic Ware company, cast the first bundt pan for the Hadassah Society, a Minneapolis-based group for Jewish women.
The women of the Hadassah Society wanted to recreate the kugelhopf, a traditional, ring-shaped cake. At that point, Dalquist created the bundt pan, originally called a bund pan.
No one knows exactly when the “T” was added to the name, but there is one prevailing theory as to the why of it. As the story goes, Dalquist changed the name to create distance between his pan and a German-American pro-Nazi group called – you guessed it – Bund.
Dalquist’s creation for the Hadassah society quickly gained popularity, and in no time, he had orders for more pans than he could produce. Fast forward to today and almost every household has a bundt cake pan.
Lemon Raspberry Bundt Cake
This air fryer lemon raspberry bundt cake is so filled with fresh, summery flavor, and it’s always a big hit with everyone. As far as I’m concerned it’s the best lemon bundt cake recipe out there! It’s not that hard to make, so you’ll find that you make it more often than you’d think after you’ve given it a try.
Like all bundt cakes, this lemon raspberry bundt cake looks fancy, but it’s actually easy to make. It’s a very simple cake recipe that only takes a few ingredients to make, and you probably have most of them in your home already. Here’s what you’ll need:
For the Cake
- Cake flour
- Baking soda
- Sea salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Lemon extract, optional
- Zest of 1 lemon
- Sour cream
- Fresh raspberries
For the Glaze
- Powdered sugar
- Zest of 1 lemon
- Vanilla extract
Making this Berry-licious Lemon Bundt Cake Recipe
Making this lemon bundt cake recipe is as simple as the ingredient list for it. It’s nothing more than a basic cake recipe that you’ll then pour into a bundt pan and bake, so there are no extra fancy shenanigans involved at all!
You’ll find the complete recipe with specific amounts in the recipe card at the end of the post, but this general recipe will give you an idea of how easy it is to make.
Step 1. Grease a 3 cup bundt pan generously with baking spray, set aside. In a small bowl, whisk together the cake flour, baking soda, and salt, set aside. In a medium-sized bowl, cream together the butter and sugar with a hand mixer.
Add in the eggs one at a time until thoroughly combined. Add in the vanilla, lemon extract, and lemon zest, mix in well, scrape down the sides.
Step 2. Add half of the flour mixture and mix in well. Add half of the sour cream and mix in well, scrape down the sides. Repeat with the flour mixture then the remaining sour cream. Fold in the raspberries.
Step 3. Add the batter evenly into the bundt pan, smooth out the top.
Step 4. Preheat the air fryer to 320°F. Place the bundt pan into the air fryer and cook for 14 minutes. Rotate 180° and air fry for an additional 14 minutes or until a toothpick inserted into the center comes out clean.
Step 5. Let the bundt cool in the pan for 10 minutes, invert the pan to release the cake, and let cool completely on a wire rack.
Step 6. Make the glaze by whisking together the powdered sugar, milk, lemon zest, and vanilla. Add more or less milk to get the consistency you prefer. It needs to be pourable yet thick enough to stick to the cake. Drizzle the cake with the glaze, slice, and serve!
No matter the time of year that you make this sinfully decadent cake, your family will love it. Need a pick me up on a gloomy day? I promise this cake will do the trick. Need a fresh idea for a potluck or family gathering?
This Lemon Raspberry Bundt Cake is a guaranteed crowd-pleaser.
Lemon Raspberry Bundt Cake Tips
Although the ingredients and preparation for this lemon bundt cake recipe are easy, there are definitely some things you need to know before diving into the recipe. Be sure you read over these before you get started to ensure that you get the best possible outcome with this air fryer bundt cake.
Use the Right Sized Pan
To make this delicious lemon bundt cake recipe, you will need a 3-quart bundt cake pan. Bundt cake pans are measured in several different ways. So that you can be sure that you are purchasing the correct pan, I am going to list all the sizes that the proper pan could be listed as.
To make this recipe, you will need a 6 ¼ inch or 3 cup bundt pan similar to this one. Just make sure before you fill your bundt pan that it fits inside your air fryer.
Use the Right Air Fryer
If you want to bake in your air fryer as I do, I recommend getting a larger basket-style air fryer similar to this one. The larger basket will allow you to have more room. These larger air fryers are even more critical if you have a family of four or more.
Cake Flour vs. All-Purpose Flour
The main difference between cake flour and all-purpose flour is that cake flour is milled into a finer consistency. The difference in the milling alters the protein content in your flour, and it also gives your baked goods a different texture.
For example, cake flour has a protein content of 7 to 9%, and all-purpose flour has a protein between 10 – 12%. Less protein means less gluten which leaves cakes with a lighter texture.
Keeping the Lemon Raspberry Bundt Cake From Sticking
Don’t you just hate it when you bake up a delicious smelling dessert, and then it sticks to the pan when you try to remove it? I know that I get so frustrated when that happens to me.
When it happens to me, I always turn that cake into a trifle. However, I have a couple of tips to help you avoid having to turn your cake into a trifle and help you remove your cake from a bundt pan smoothly.
My first tip for you to prevent your bundt cake from the bundt pan is to spray your bundt pan well. Make sure to use baking spray and not regular non-stick spray.
When you spray your bundt pan, be careful to ensure that you spray the nooks and crannies of your bundt pan well. You want to make sure that the inside of your entire bundt pan is covered in the baking spray.
Flouring a Bundt Pan
The second method you can use to prevent your bundt pan from sticking is by flouring your pan. Flouring a bundt pan is my preferred way of stopping my bundt cake from sticking.
To flour a bundt pan, first, you will need to spread your grease over the entire surface of the pan. You can use either butter or shortening. I tend to use butter as I always have it on hand.
Once you have rubbed butter on your entire bundt pan, including the nooks and crannies, you will need to flour your surface. I find that it’s easier to flour my bundt pan over the sink.
Apply a thin layer of flour over the butter or shortening that you rubbed onto your pan. Continue lighting flouring the surface until the entire surface of your pan is covered in a light dusting of flour.
Dump the extra flour out of your pan, and you are ready to bake.
Storing the Lemon Raspberry Bundt Cake
Storing your Lemon Bundt Cake is a piece of cake. I had to… All you need to do is make sure that you tightly cover your bundt cake. You want to ensure that your bundt cake is kept away from air as air can dry your cake out.
Once you have covered your bundt cake, you can store your cake on the counter for three to four days. Your cake will dry out the longer that the cake sits out.
For longer storage, you can freeze this cake for up to three months! Cakes generally freeze very well, and this lemon bundt cake recipe is no exception. Just be sure to freeze it without the glaze.
To freeze the Lemon Raspberry Bundt Cake, remove your bundt cake from the pan and allow it to cool completely.
It is essential that your cake is completely cool before you wrap your cake to freeze it. Once your lemon bundt cake is cooled, wrap your bundt cake tightly in plastic wrap.
I strongly recommend that you use two layers of plastic wrap when you are wrapping your cake. Once your bundt cake is wrapped and covered, place it into the freezer and store for up to three months.
To thaw, remove the cake from the freezer and put it on the counter. Allow the cake to thaw on the counter for 6 to 8 hours, and then frost and serve.
Give This Lemon Raspberry Bundt Cake a Try
This is the best lemon bundt cake recipe you’ll ever make, in my opinion. It’s full of fresh, lemon goodness along with sweet raspberries and topped with a tasty vanilla glaze. It’s a dessert that always has everyone coming back for more.
And you’ll be happy to oblige them because it’s so easy to make! I highly recommend that you give this lemon bundt cake recipe a try. It’s so easy and so delicious, there’s no reason not to!
More Delicious Recipes
- Lemon Cream Cheese Bundt Cake
- Easy Blueberry Lemon Bundt Cake
- Lemon Bar Cheesecake
- Blueberry Lemon Cookies
Air Fryer Lemon Raspberry Bundt Cake
- 6 ¼ inch or 3 cup bundt pan
- ¾ cup cake flour + 1 tablespoon
- ⅛ teaspoon baking soda
- pinch sea salt
- 2 ounces unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract optional
- Zest of 1 lemon
- ⅓ cup sour cream
- 1 cup fresh raspberries
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- Get out and measure all of your ingredients.
- Grease a 3 cup bundt pan well with baking spray, set aside.
- In a small bowl, whisk together the cake flour, baking soda, and salt, set aside.
- In a medium-sized bowl cream together the butter and sugar with a hand mixer.
- Beat until smooth.
- Add in the eggs one at a time.
- Beat until fully combined.
- Add in the vanilla, lemon extract, and lemon zest.
- Mix in well and scrape down the sides as necessary.
- Add half of the flour mixture and mix in well.
- Add half of the sour cream and mix in well, scrape down the sides.
- Repeat with the flour mixture then the remaining sour cream.
- Fold in the raspberries.
- Gently stir until blended.
- Add the batter evenly into the bundt pan, smooth out the top.
- Preheat the air fryer to 320°F. Place the bundt pan into the air fryer and cook for 14 minutes. Rotate 180°.
- Air fry an additional 14 minutes or until a toothpick inserted into the center comes out clean.
- Let the bundt cool in the pan for 10 minutes, invert the pan to release the cake, and let cool completely on a wire rack.
- Make the glaze by whisking together the powdered sugar, milk, lemon zest, and vanilla. Add more or less milk to get the consistency you prefer. It needs to be pourable yet thick enough to stick to the cake.
- Drizzle the cake with the glaze.
- Until coated.
- Serve and enjoy every bite.