Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake is a super moist, super lemony bundt cake with a lemon drizzle on top and a swirl of pureed fresh raspberries inside. There is lemon bursting in every bite!
Equipment
Ingredients
- 1 15.25 oz box of lemon cake mix (Betty Crocker, Duncan Hines, etc.)
- 3 eggs
- 2 lemons divided
- water see instructions on water amount
- 1/3 cup vegetable oil
- 6 oz fresh raspberries
- 3/4 cup powdered sugar
Instructions
- 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 3/4 cup of powdered sugar. Set aside. When cake is done, let it cool and then 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. Enjoy!
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