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Raspberry cake with lemon icing

Raspberry Bundt Cake with Lemon Icing Drizzle

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Kristen | Ella Claire & Co.



  • 1/2 cup oil
  • 2 eggs
  • 1 cup milk
  • 3 cups flour
  • 1 1/2 cups sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 3 cups fresh raspberries lightly tossed in 2 tablespoons flour


  • 6 T melted butter
  • 3 cups powdered sugar
  • 1/4 cup + 2 T fresh squeezed lemon juice


  1. In a small bowl, mix together flour, sugar, baking powder and salt. In a separate mixing bowl, lightly mix together oil, eggs, vanilla, and milk. Add dry ingredients to the egg mixture. Gently fold in floured raspberries. Pour into a greased and floured bundt pan (I use the cooking spray that already has flour in it).

  2. Bake 45- 60 minutes at 350 degrees or until a long toothpick comes out clean or with just a few moist crumbs.
  3. I usually throw my cake in the freezer for a few minutes before I try to remove it from the bundt pan. I use a knife to gently release any spots that might stick to the pan (usually by the center hole) before flipping my cake over onto a cake stand.

For Icing:

  1. In a medium, microwave safe bowl, melt butter. Add powdered sugar and lemon juice and whisk together until no lumps remain.
  2. Drizzle over completely cooled cake. Garnish with fresh raspberries and lemon slices dipped in sugar.