Raspberry Lemonade Bundt Cake

This raspberry lemonade cake needs to be on your summer dessert menu! This cake has the most amazing combination of raspberries and lemonade. If you are a fan of both, you must make this cake. I swirled in raspberry preserves from my jam brand Miss Lena’s. To order the preserves, go to www.spillingthesweettea.com

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees. Using cooking spray, coat bundt pan and set aside. 


Step 2

In a mixing bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and beat on medium speed until the batter is combined. 


Step 3

Pour into prepared pan and add dollops of Miss Lena’s Raspberry Preserves. Using a toothpick or skewer, swirl the raspberry preserves into the cake batter. Bake for 40 minutes until a toothpick inserted comes out clean. 


Step 4

Cool 15 minutes in pan. Invert on to cooling rack set and cool completely before adding raspberry glaze.

Step 5

In a small bowl, add powdered sugar, lemon zest, raspberry preserves, lemon juice, and raspberry liqueur. Whisk well until completely combined.