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Overhead of lemon raspberry bundt cake on a white plate
4.48 from 21 votes
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Lemon Raspberry Bundt Cake

If you want a nice, moist Lemon Raspberry cake, that is super easy to make, then this is the recipe for you.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Cuisine: American
Keyword: 7 up cake, brunch, bundt cake recipe, fresh raspberries, glazed lemon raspberry cake, lemon bundt cake, lemon cake, lemon cake mix, lemon cake with pudding, Lemon Raspberry Bundt Cake, tart lemon glaze
Servings: 1 Bundt cake
Calories: 214kcal
Author: The Devilish Dish and Michaela Kenkel

Ingredients

  • 1 -15.25 ounce lemon cake mix
  • 1 -3.4 ounce package instant lemon pudding
  • 1/3 cup oil
  • 4 eggs
  • 1 cup lemon lime soda (7Up)
  • 1 cup raspberries dusted in 2 Tablespoons flour
  • Glaze:
  • 1 teaspoon fresh lemon zest
  • 1 1/2 Tablespoons fresh lemon juice
  • 1 cup powdered sugar
  • 1 1/2 cups fresh raspberries for garnish

Instructions

  • 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

Notes

adapted from Lemon Cake Recipe - Candi ~ The Devilish Dish

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 232mg | Fiber: 2g | Sugar: 21g