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Air Fryer Lemon Raspberry Bundt Cake

The lemon raspberry bundt cake is fresh, fruity, and so good. A lemon bundt cake recipe is filled with fresh raspberries and topped with glaze.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 352 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Get out and measure all of your ingredients.
  2. Grease a 3 cup bundt pan well with baking spray, set aside.
  3. In a small bowl, whisk together the cake flour, baking soda, and salt, set aside.
  4. In a medium-sized bowl cream together the butter and sugar with a hand mixer.
  5. Beat until smooth.
  6. Add in the eggs one at a time.
  7. Beat until fully combined.
  8. Add in the vanilla, lemon extract, and lemon zest.
  9. Mix in well and scrape down the sides as necessary.
  10. Add half of the flour mixture and mix in well.
  11. Add half of the sour cream and mix in well, scrape down the sides.
  12. Repeat with the flour mixture then the remaining sour cream.
  13. Fold in the raspberries.
  14. Gently stir until blended.
  15. Add the batter evenly into the bundt pan, smooth out the top.
  16. Preheat the air fryer to 320°F. Place the bundt pan into the air fryer and cook for 14 minutes. Rotate 180°.
  17. Air fry an additional 14 minutes or until a toothpick inserted into the center comes out clean.
  18. 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.
  19. 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.
  20. Drizzle the cake with the glaze.
  21. Until coated.
  22. Slice.
  23. Serve and enjoy every bite.

Nutrition Information

Serving 6g Calories 352kcal (18%) Carbohydrates 57g (19%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 89mg (30%) Sodium 60mg (3%) Potassium 65mg (2%) Fiber 1g (4%) Sugar 45g (90%) Vitamin A 410IU (8%) Vitamin C 1mg (1%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 352

% Daily Value*

Serving 6g
Calories 352kcal 18%
Carbohydrates 57g 19%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 89mg 30%
Sodium 60mg 3%
Potassium 65mg 1%
Fiber 1g 4%
Sugar 45g 90%
Vitamin A 410IU 8%
Vitamin C 1mg 1%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.