Lemon Bundt Cake with Raspberries

Lemon Bundt Cake with Raspberries

This Lemon Bundt cake is based on a traditional lemon drizzle cake, bursting with delicious zesty lemon flavour. To make it healthier, most of the sugar has been removed; it contains no added butter, margarine, or oil and is made with half wholemeal flour. Cooking it in a Bundt cake tin means the light sponge is cooked evenly throughout and looks beautiful with the fresh raspberries in the middle. This cake would make the perfect centrepiece at a celebratory healthy afternoon tea.

Serves:  16

Dietary: Suitable for lactose-free, nut-free

Preparation time: 25 minutes

Cooking time: 40 minutes



For the sponge:
6 large eggs, room temperature
75g wholemeal flour
75g white self-raising flour
½ tsp bicarbonate of soda
1 tsp baking powder
150 g sweetener e.g., low calorie stevia
Zest of 2 lemons
½ lemon, juiced
Pinch salt
Oil and flour for preparing cake tin

Lemon drizzle:
Juice of 2 lemons
2 Tbsp sweetener

Glaze (optional):
2 Tbsp icing sugar
1 tsp lemon juice, or as required

320g raspberries, to serve



  1. Preheat the oven to 200°C/180°C fan/400oF/Gas mark 6. Grease and coat a 24cm bundt cake tin with a little oil and flour. Alternatively, use cake release spray.
  2. Separate the eggs, placing the whites in a large mixing bowl (of your mixer if using one). Reserve the yolks for later. In a separate bowl, sift together the self-raising flour, wholemeal flour, baking powder, and bicarbonate of soda.  Once sifted, return the bran to the flour mixture.
  3. Add a pinch of salt to the egg whites and whisk on low speed until they become frothy (about 2 minutes with an electric mixer). Then, increase the speed to moderate-high and continue whisking until you have firm peaks. Transfer the egg whites to a clean bowl.
  4. Add the egg yolks, sweetener, lemon juice, and lemon zest to the mixing bowl (no need to clean) and whisk on high until lightened in colour and almost doubled in volume (approximately 4 minutes).
  5. Sieve half the flour mixture into the yolk mix and fold it in gently using a spatula or large spoon. Once combined, add half the egg whites to the mixture and again fold in gently.
  6. Repeat with the remaining flour mixture and the remaining egg whites. Try to do this as gently as possible so the air stays in the mixture and the volume remains.
  7. Pour the mixture into the bundt tin and bake in the centre of the oven for 40-45 minutes until risen and firm to touch. A skewer inserted into the sponge should come out clean.
  8. Remove from the oven and place on a wire rack for 10 minutes while you make the syrup.
  9. For the syrup, combine the lemon juice and sweetener in a small saucepan and heat gently, stirring, until the sweetener dissolves.
  10. Using a skewer or cocktail stick, prick the surface of the cake (still in the tin) numerous times and pour over the lemon syrup. The syrup will be absorbed into the cake through the skewer holes. Leave for a few minutes, then turn the cake onto the wire rack to cool completely.
  11. To make the glaze, mix the icing sugar with just enough lemon juice to make a thick, running consistency. Place the mixture in a small plastic bag, snip off the corner, and drizzle the glaze over the cake.
  12. Once the glaze has set, decorate the cake with raspberries in the centre and serve immediately.


This recipe has been donated by Emily Cleland, ANutr., Registered Associate Nutritionist.



Per serving (1 slice with glaze served with 5 raspberries):
Total calories: 114 kcal
Fat:  2.3g
Saturated Fat:  0.6g
Carbohydrate: 19.0 g
Total sugar: 2.3 g
Fibre:  1.5 g
Protein:  4.1 g
Salt:  0.32 g



  • This Lemon Bundt recipe uses the air whisked into the eggs to create a light textured bake.
  • The fat in the cake comes from the egg yolks, while all other fats traditionally found in cake recipes, such as butter or oil, have been removed.
  • The resulting cake is low in saturated fat, but the lemon ‘drizzle’ ensures the cake is moist.
  • Using sweetener in place of most of the sugar results in a low-sugar cake, yet it still has the sweetness you would expect from a lemon drizzle cake that contrasts with the tartness of the lemon.
  • This recipe is also a good source of protein, vitamin D, C, B vitamins Niacin, folate, B12 and Biotin.
  • Raspberries count towards the recommended minimum of 5 portions of fruit and vegetables per day. Lemons and raspberries are both good sources of Vitamin C.
  • Vitamin C is an antioxidant nutrient important for immune function and iron absorption. Antioxidants can protect against cell damage and may reduce the risk of certain chronic diseases.



  • Try using different flavours, like orange juice and zest instead of lemon. Lime juice and zest could also be used.
  • The glaze could be replaced with a sprinkling of desiccated coconut.
  • Serve with different fruits to complement the flavour of the cake.
  • Tropical fruits such as mango and pineapple would work well with lime, although perhaps insert a small bowl into the cake hole to prevent too much juice from leaking into the cake and making it soggy.


Consumer Tested by Kathy Lewis, R.Nut., Registered Nutritionist

© 2021 The Caroline Walker Trust

Updated 05/05/2024