Aside from chocolate, I think lemon is my most favorite flavor of any dessert.
I was making desserts not only for my house this past weekend, for Easter, but making two of them for my In-Law’s Easter dinner. Everyone in my husband’s family loves my Chocolate Macaroon Bundt Cake, so I volunteered to bring it, and then I wanted to make another bundt cake to take along with it.
I didn’t want it to be chocolate, so I thought something “fruity.” Of course, my mind instantly went to LEMON!!
My sweet friend, Candi, from The Devilish Dish, shared a few of her favorite bundt cake recipes with me, and of course, when I saw the Lemon one, I knew that was the ticket.
I didn’t change much from her recipe, other than I added raspberries to it, and glazed it, because in my own little humble opinion, the bundt cake begs to be glazed. I mean it has that little hole in the middle that the glaze puddles in, and just sits there waiting for your finger to drag through it …errrr…. I mean, the spatula to serve it properly on a plate for your guests.
Look at that puddle!!
So, If you just want a nice, moist lemon cake, that is super easy to make, then make the recipe and omit the raspberries, and don’t use the glaze. You’ll still be delighted!
Or put raspberries inside the cake when it bakes and fill that hole full of fresh ones on the outside to make it look ‘perty!
Lemon Raspberry Bundt Cake
adapted from Lemon Cake Recipe – Candi ~ The Devilish Dish
1 -15.25 ounce lemon cake mix
1 -3.4 ounce package instant lemon pudding
1/3 cup oil
1 cup lemon lime soda, (7Up)
1 cup raspberries dusted in 2 Tablespoons flour
1 teaspoon fresh lemon zest
1 1/2 Tablespoons fresh lemon juice
1 cup powdered sugar
1 1/2 cups fresh raspberries, for garnish
Preheat oven to 325 degrees. Spray bundt pan with non-stick cooking spray.
Mix cake ingredients, minus raspberries, in mixing bowl until moistened.
Mix on medium for 2 minutes.
Fold raspberries in.
Pour into bundt pan and bake for 35-45 minutes or until toothpick in cake comes out clean.
Cool in pan for about 10 minutes, then turn onto a wire rack to cool the rest of the way.
When cake is cool, glaze and garnish with raspberries. Store in the refrigerator.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela