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Lemon Lush Cake with Raspberry Drizzle

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This cake brings together two of the best flavors in the dessert world – zesty lemon and sweet-tart raspberries.

The result is a show-stopping bundt cake that’s incredibly moist, perfectly balanced, and topped with a vibrant raspberry drizzle.

While it looks impressive enough for special occasions, it’s simple enough to make on a Sunday afternoon!

this recipe ⇨

Why You’ll Love This Recipe

This cake hits different from your standard lemon dessert. The cake itself is incredibly moist thanks to a special ingredient – Greek yogurt – which also adds a subtle tang that works beautifully with the lemon.

The raspberry drizzle isn’t just for looks; it cuts through the richness and adds a gorgeous pop of color.

Plus, you don’t need any fancy equipment – just basic baking tools you probably already have.

Ingredients You’ll Need

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup Greek yogurt
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract

For the Raspberry Drizzle:

  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins
King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins
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How to Make Lemon Lush Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl or stand mixer, beat butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Mix in Greek yogurt, lemon juice, lemon zest, and vanilla until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix!
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
  9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

For the Raspberry Drizzle:

  1. Push fresh raspberries through a fine-mesh sieve to remove seeds.
  2. Mix raspberry puree with powdered sugar and lemon juice until smooth.
  3. Once cake is completely cool, drizzle the glaze over the top.

Notes

  • Room temperature ingredients are crucial for a smooth batter
  • Don’t skimp on the creaming time for butter and sugar

This recipe also freezes beautifully – just wrap it well and freeze without the glaze for up to 3 months. Add the fresh raspberry drizzle after thawing.

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Lemon Lush Cake with Raspberry Drizzle

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A dreamy combination of tangy lemon, rich cream cheese, and a buttery oat streusel. These bars have a crisp, golden crust, a smooth cheesecake layer, and a zesty lemon topping, making them the perfect sweet and citrusy treat for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 12-16 bars

Ingredients

Scale
For the Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup Greek yogurt
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
For the Raspberry Drizzle:
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 1–2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl or stand mixer, beat butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Mix in Greek yogurt, lemon juice, lemon zest, and vanilla until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix!
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
  9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
For the Raspberry Drizzle:
  1. Push fresh raspberries through a fine-mesh sieve to remove seeds.
  2. Mix raspberry puree with powdered sugar and lemon juice until smooth.
  3. Once cake is completely cool, drizzle the glaze over the top.

Notes

  • Room temperature ingredients are crucial for a smooth batter
  • Don’t skimp on the creaming time for butter and sugar
This recipe also freezes beautifully – just wrap it well and freeze without the glaze for up to 3 months. Add the fresh raspberry drizzle after thawing.
  • Author: Jordan
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes

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