Today I have a new recipe for you that’s super easy and perfect for summer! My lemon raspberry bundt cake! I love lemon flavored stuff almost as much as I love strawberry. Which is what inspired me to combine the two with my strawberry lemonade cookies! I love a good bundt cake because they’re easy, pretty, and tasty. What more do need? Find the recipe below!
Lemon Raspberry Bundt Cake
1 box of lemon cake mix
1 small box of instant vanilla pudding
1 small box of instant lemon pudding
1/2 cup vegetable oil
1 cup water
1/4 cup of fresh lemon juice
1 cup of raspberries
1/4 cup of raspberries
2 cups of powdered sugar
Preheat oven to 350 degrees
Grease your bundt pan (Bakers Joy is my favorite)
Rinse your raspberries and place into your greased bundt pan (spread them out evenly).
In a large mixing bowl, combine cake mix, puddings, oil, water, 1/4 cup juice and eggs with electric mixer or kitchenaid. Pour into prepared pan with raspberries and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan for 10 minutes. Then, invert cake onto a serving plate to finish cooling.
To Make the Glaze
In a small mixing bowl smash 1/4 cup of raspberries with a fork and combine with the juice and zest of 1 lemon
Add the powdered sugar and mix together with a a fork. (If the mixture is too runny, add a little more powdered sugar, or add a little more lemon juice from a second lemon if it is too thick).
Drizzle over your cooled cake and garnish with extra raspberries