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.
Mini Lemon Rose Bundt Cakes are a fun, bite-size lemon cake recipe!
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.
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!
Can I use bottled lemon juice?
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 Lemon Curd Cake
- Lemon Basil Vinaigrette
- Lemony Greek Chickpeas
- Easy Lemon Cream Cheese Tarts
- Lemon Cheesecake Cheese Ball
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Lemon Raspberry Bundt Cake
Ingredients
- 15.25 ounce box of lemon cake mix
- 3 eggs
- 2 lemons divided
- water see cake box for water amount
- vegetable oil see cake box for oil amount
- 6 ounces 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 water, first squeeze the juice of a lemon in a measuring cup, then fill with water for the rest.
- 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!
Notes
- 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.
- The glaze is thin because I wanted it to seep down into all the crevices of the cake. For a thicker, more traditional glaze, add more powdered sugar to the lemon juice, or use less lemon juice.
- 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.
To eliminate having crushed berries in the cake, I would probably use frozen raspberries and mix them right into the batter as I do with cranberries or blueberries–freeze the berries first.