Lemon Raspberry Sour Cream Cake

Prep Time
Cook Time
Ready In

Recipe: #38904

June 09, 2022

"I love both lemons and raspberries, so when this showed up in the Chicago Tribune food section, I had to save it here!"

Original is 8-10 servings


  • Serving Size: 1 (358.6 g)
  • Calories 532.1
  • Total Fat - 11.1 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 204.7 mg
  • Sodium - 14263.5 mg
  • Total Carbohydrate - 103.3 g
  • Dietary Fiber - 7.4 g
  • Sugars - 66.5 g
  • Protein - 14.5 g
  • Calcium - 127.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 76.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Pre­heat the oven to 350 degrees. Grease and flour a 9-inch Bundt pan. Sift 1 ¾ cups flour, 1 tea­spoon bak­ing soda and 1 tea­spoon bak­ing powder together in a medium mix­ing bowl. Set aside.

Step 2

Beat the but­ter and sugar together until light and fluffy, about 4 minutes.

Step 3

Beat in the eggs, zest and lemon extract and mix for about 2 minutes.

Step 4

At low­ speed, add half the flour mix­ture, and mix until well com­bined.

Step 5

Add half the sour cream, mix­ing con­stantly, and then add the rest of the flour and sour cream, end­ing with the sour cream.

Step 6

Com­bine the rasp­ber­ries in a small bowl and sprinkle with. 2 table­spoons flour; coat the ber­ries with the flour. Fold the ber­ries evenly into the bat­ter, mak­ing sure not to break up the ber­ries.

Step 7

Pour the mix­ture into the pre­pared Bundt pan and bake for about 35 to 40 minutes or until a cake tester inser­ted in the cen­ter comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack.

Step 8

Make the glaze:

Step 9

Using a wire strainer, sift the powdered sugar into a small non­alu­minum bowl. Add the juice and lemon zest and whisk to break up any lumps.

Step 10

Place the cake on a parch­ment paper­lined rimmed bak­ing sheet. Using a long skewer, poke holes in the cake almost going through the bot­tom at 1-inch inter­vals. Slowly pour the glaze over the cake, mak­ing sure the glaze is absorbed as you pour.

Step 11

Serve with a few raspberries and whipped cream or ice cream.


No special items needed.

2 Reviews


This is a wonderful dessert. I used a previous reviewers idea to use a 13x9 pan and it worked perfectly for getting the glaze to sink into the cake. The glaze was a perfect lemon flavor. Combined with the raspberries made the perfect cake.


review by:
(17 Jul 2022)


What a delightful treat to have on the 4th of July! A perfect desert for this very special holiday. The cake came out so tender and very well flavored. The raspberries strewn throughout the cake and the lemony tones are just delightful, yum! However, I used some frozen berries because that's what I had on hand. I will though make this next time in a casserole type cake pan instead of the bundt because it was difficult to soak the glaze into the cake as quite a bit ran off and because of this I wasn’t able to use the full measure of glaze. But, no worries, the glaze was wonderful spooned over the cake and ice cream. Thank you, Linky, for sharing. Made it "For your Consideration" tag game.


review by:
(5 Jul 2022)

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