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A hand holds up a slice of Lemon Raspberry Bundt Cake with raspberry sauce. The rest of the cake, also topped with raspberry sauce and fresh raspberries, sits on a heart-shaped wooden tray in a kitchen.
Melissa Jo

Lemon Raspberry Bundt Cake

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If you love the delicate flavor of lemon cake as much as I do, you're going to be obsessed with this Lemon Raspberry Bundt Cake. Similarly, if you love a good dessert, but you don't love something that's super syrupy sweet this is also the cake for you! The fresh flavors of a bouncy lemon cake paired with raspberry puree make the most delicious delicately sweet cake… perfect for your sweetheart. Whether you're making this for your valentine or your baby valentines everyone is going to love not only the taste but the beautiful appearance of this cake! It's actually super easy to make so don't be discouraged by the looks of it because we are using a box of lemon cake mix, lemons, some fresh raspberries, and a few pantry ingredients, and then boom you got yourself an easy beautiful lemon raspberry bundt cake! I used a Heart Shaped Bundt Cake Pan for this recipe but you can use any bundt pan you have and you will get a perfect result. I can't wait for you to make this, so let's make it!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 304

Ingredients
  

  • 15.25 oz box lemon cake mix
  • 3 eggs
  • 1 ½ lemons divided
  • 1/3 cup vegetable oil
  • 12 oz fresh raspberries divided
  • About 1 cup water divided
  • 1 ½ cups powdered sugar
  • 3 tbsp butter for greasing the pan

Equipment

Method
 

  1. In a bowl add lemon cake mix, vegetable oil, eggs, and the zest of 1 lemon. In a measuring cup add the juice of 1 lemon and fill the cup the rest of the way with water to make 1 cup of liquid total. Add the lemon water to the bowl and mix or blend everything together.
  2. In a blender or food processor add in about 10 oz of raspberries and about 1 tbsp of water. Blend just until pureed about 10 seconds and set aside.
  3. Grease your bundt pan with A LOT of butter or non stick spray, I used 3 tbsp of butter.
  4. Add half of your lemon cake batter to the bottom of the bundt pan and evenly pour the raspberry puree over the batter (save about 1 tbsp of the puree for the glaze). Then pour the second half of the batter on top and spread it evenly.
  5. Bake the cake in the oven at 350°F for about 35 minutes.
  6. While the cake is baking, make the glaze by combining 1 & 1/2 cups powdered sugar, the juice of half a lemon, and 1 tbsp of the raspberry puree. Set aside.
  7. Once the cake is done LET IT COOL for about 10-15 minutes and then place a plate or cutting board on top of the pan and carefully turn it over so the cake comes out .
  8. Drizzle glaze over cake and put leftover raspberries in the middle. Enjoy!!!!

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Nutrition

Calories: 304kcalCarbohydrates: 49gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 48mgSodium: 301mgPotassium: 95mgFiber: 3gSugar: 32gVitamin A: 159IUVitamin C: 15mgCalcium: 94mgIron: 1mg

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