Lemon Lemon Raspberry Bundt Cake is a super moist, super lemony bundt cake with a swirl of pureed fresh raspberries inside.
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Ok, so you know that I prefer to cook over bake, but what’s a girl gonna do if she’s craving lemon dessert and store-bought dessert won’t cut it? You make it yourself and you make it with all the lemon flavor you’re craving!
(By the way, neither a vampire nor one of my children left the bite mark on the top of the cake in the picture above. That’s just the way she came out!)
No, it’s not a typo, I named this cake Lemon Lemon Raspberry Bundt Cake for good reason. I am always disappointed whenever I follow a recipe for a lemon dessert because the lemon flavor is hardly noticeable, let alone lemony. Not wanting just a hint of lemon, I decided to take matters into my own hands and make a dessert that is unmistakably lemon.
Lemon Lemon Raspberry Bundt Cake starts off with a box of lemon cake mix, and then we kick it up with some fresh lemon zest, lemon juice, and a delicious, lemony glaze that really amps up the lemon flavor we’re all wanting. If that doesn’t sound good enough, there’s also a layer of fresh raspberry puree in the middle because what goes great with lemon? Raspberries do! Even non-bakers can easily make this because the boxed cake mix makes it pretty much fail-proof.
This cake is not only bursting with bright lemon flavor, it’s also super moist because of the lemon juice/powdered sugar glaze that’s poured over the cake when it’s done cooking. It isn’t a thick glaze; it’s thin because I wanted it to seep down into all the crevices of the cake. If you want more of a traditional glaze, add more powdered sugar to the lemon juice, or use less lemon juice. The pink raspberry puree is not only aesthetically pleasing, but really complements the fresh, bright flavors going on.
Lemon lovers unite! If you love lemon like I do, I think you’re going to LOVE this bundt cake, however, if you only like lemon “a little bit”, go ahead and make my Mini Biscoff Cheesecakes or Cinnamon Pumpkin Mini Muffins. You can’t go wrong with either one because those are both fantastic recipes.
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- I have made this cake with both Betty Crocker Super Moist Lemon Cake Mix and Duncan Hines Lemon Supreme Cake Mix and thought they both turned out great.
- If you need a bundt pan, I love my Wilton Perfect Results Nonstick Fluted Tube Pan and you can order one here from Amazon.
- 1 (15.25 oz) box of lemon cake mix (Betty Crocker, Duncan Hines, etc.)
- 3 eggs
- 2 lemons, divided
- ⅓ cup vegetable oil
- 1 (6 oz) container of fresh raspberries
- ¾ cup powdered sugar
- Preheat oven to 350 and spray bundt pan with cooking spray, making sure to spray the center cylinder. Puree raspberries in a mini food processor and set aside.
- Prepare cake mix according to the directions on box, BUT, where it calls for 1 cup of water, first squeeze the juice of a lemon in a measuring cup. Add water to the lemon juice to measure a total of 1-cup. In another words, lemon juice + water= 1 cup of liquid.
- Zest one of the lemons and add the zest to the cake batter ingredients (eggs, vegetable oil, cake mix, lemon juice/water). Mix with an electric mixer. Pour half of the batter into your greased bundt pan. Spoon the raspberry puree over the batter and then pour the second half of the batter on top. Bake for 33-36 minutes or until done.
- While cake is baking, make the glaze by combining the juice of one lemon and ¾ cup of powdered sugar. Set aside. When cake is done, let it cool and then take a silicone spatula and go around the cake and the center with the spatula to make sure it comes out clean. Place a large plate or cutting board on top of the pan and carefully turn over. Pour the glaze over the top of the cake and serve. Try not to eat the whole thing.