Here’s a delicious, bright and cheery cake for you > Raspberry Lemonade Bundt Cake.
I’ve always been a fan of the bundt cake… something about its perfect round shape with a drizzle of frosting down the sides just makes it seem so simplistic and approachable. It’s a great cake concept in general- all of the batter is poured into a well-greased, rounded pan, then baked, popped out of the pan, and that’s about it. The shape and imprint of the bundt pan provides decoration all on its own. The classic bundt cake pan is the perfect style for this raspberry lemonade bundt cake.
Make it with a Cake Mix by Lizzy Early:
This recipe comes from Your Cup of Cake blogger Lizzy Early’s new book > Make It With a Cake Mix. This is a cookbook that is devoted to taking a boxed cake mix to the next level… and combining it with a bunch of other ingredients to make a dessert that is much better than the plain boxed mix. I’ll give you an idea of what you might find in this book:
- Cupcakes (S’Mores Cupcakes, Strawberry- Red Velvet Cupcakes, Double Chocolate- Peanut Butter Cupcakes)
- Bundt Cakes (Chocolate- Zucchini Bundt Cake, Cinnamon Swirl Bundt Cake, Orange- Cranberry Bundt Cake)
- Layered Cakes (Cookie Dough Cake, Chocolate Malt Cake, Andes Mint Cake)
- Cookies (Cookies and Cream Cookies, Chocolate Crinkles Cookies, Banana Split Cookies)
- Whoopie Pies (Brownie Cream Whoopie Pies, Carrot Cake Whoopie Pies, Pumpkin- Chocolate Chip Whoopie Pies)
- More (Cake Batter Brownies, Chocolate Waffles, Devil’s Food Rice Krispie Treats)
It’s a good one to have on your cookbook shelf if you enjoy baking… and especially if you enjoy short-cuts 🙂
This cake turns out tender and delicious- so summery with the “lemonade” theme and a touch of raspberry. No one in my family thought it tasted anything like a boxed cake mix, yet the mix was an easy base for the rest of the recipe. I think the addition of pudding mix helps make this cake extra soft and melt-in-your-mouth yummy.
A very simple, lemony glaze tops it off. And a sprinkle of raspberries for serving keeps things fresh. See how pretty bundt cakes turn out? They’re so easy to cut too. This one is an especially good dessert to make if you’re in a hurry and you need an easy-but-elegant sort of treat to share with friends. Believe me, no one will ever know that it all began with a cake mix!
If you like this recipe, you should definitely try my banana bundt cake or the big time favorite Irish cream bundt cake.
Raspberry Lemonade Bundt Cake
- One 15.25-ounce box white cake mix
- One 3.4-ounce package instant lemon pudding mix
- 4 large eggs
- ⅔ cup canola or vegetable oil
- ⅔ cup milk
- 1 teaspoon lemon zest (about 1 medium lemon)
- ¼ cup freshly squeezed lemon juice
- ⅔ cup plain Greek yogurt
- 1 cup fresh raspberries
- 3 tablespoons granulated white sugar
- 3 tablespoons cake batter
LEMON GLAZE AND TOPPING:
- 2 tablespoons melted butter
- 2 tablespoons freshly squeezed lemon juice
- 1⅓ cups powdered sugar
- fresh raspberries, for decoration
- Preheat the oven to 350 degrees F., and spray a bundt pan with nonstick spray or nonstick baking spray with flour.
MAKE THE CAKE BATTER:
- Sift the cake mix into a small bowl to remove any lumps. Add the pudding mix and whisk together. In a large bowl, combine the eggs, oil, milk, zest, juice and yogurt. Add the dry mixture and stir well.
MAKE THE RASPBERRY SWIRL:
- In a blender, puree the raspberries and sugar. Press through a sieve to remove the seeds and discard. Mix 3 tablespoons of the cake batter with the raspberry juice.
BAKE THE CAKE:
- Pour ½ of the cake batter into the prepared pan and spread evenly. Pour the raspberry swirl over the cake batter and spread around evenly. Spoon the remaining batter over the raspberry layer and spread to cover evenly. Bake 40 to 55 minutes, or until a knife inserted near the center come out clean. Let the cake cool in the pan, then turn out on a cooling rack to cool completely.
ADD THE LEMON GLAZE:
- In a medium bowl, whisk together the butter, lemon juice and powdered sugar until smooth. Add more powdered sugar to make the glaze thicker or more lemon juice to make it thinner. Pour the glaze decoratively over the cake. Serve with fresh raspberries.