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–+ servings
Lemon Raspberry Bundt Cake on a plate with a slice cut out beside it on another plate.

Lemon Raspberry Bundt Cake

Kaylen
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!
5 from 1 vote
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Prep Time 12 minutes
Cook Time 33 minutes
0 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

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.
Keyword Cake, Lemon, Raspberry
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