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!
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The lemon lover that I am is always disappointed whenever I follow a recipe for a lemon dessert and the lemon flavor is hardly noticeable.
Not wanting just a hint of lemon, I decided to make a cake that is unmistakably lemon – Lemon Raspberry Bundt Cake!
This 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 soaks down in the cake and really amps up the lemon flavor.
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!
Even non-bakers can easily make this because the boxed cake mix makes this recipe pretty much fail-proof.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Lemons
- Eggs
- Boxed lemon cake mix
- Raspberries
- Water
- Vegetable oil
- Powdered sugar
This cake is not only bursting with bright lemon flavor, it’s also super moist because of the 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 a thicker, more 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, lemony flavors.
If you love lemon like I do, I think you’re going to LOVE this Bundt cake! ♥
How to store this cake:
This cake can be stored at room temperature in an air-tight container for up to 3-4 days.
It will last a couple more days if stored in the refrigerator in an air-tight container.
Can I use store-bought lemon juice from a bottle?
For the best flavor, I recommend using the juice from fresh lemons.
There are additives and preservatives in the lemon juice that comes in the little plastic bottles at the grocery store.
Looking for more lemony recipes? Here are some favorites:
- Slow Cooker Lemony Chicken & Barley Soup
- Slow Cooker Lemon Curd Cake
- Lemon Basil Vinaigrette
- Lemony Greek Chickpeas
- Easy Lemon Cream Cheese Tarts (shown below)
- Slow Cooker Lemon Garlic Chicken & Veggies
This Maraschino Cherry Pound Cake is another scrumptious cake that uses a Bundt pan!
For chocolate lovers, make sure you check out this chocolate fudge cake!
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NOTES:
- If you need a Bundt pan, I love my Wilton Perfect Results Nonstick Fluted Tube Pan and you can get one HERE from Amazon.
- 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.
- I have not tested this recipe with frozen raspberries, only fresh.
Lemon Raspberry Bundt Cake
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!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
