Raspberry Lemonade Cake
 
Prep time
Cook time
Total time
 
Combine sweet juicy raspberries and tart lemon in a divine dessert, Raspberry Lemonade Cake. Drizzle with a fresh lemon glaze and garnish with lemon zest, so, so, good!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
For Cake:
  • 1 lemon cake mix
  • 1 (3.4-ounce) package instant lemon pudding
  • 1-1/3 cups water
  • ⅓ cup oil
  • 3 large eggs
  • 2 cups fresh raspberries, rinsed and dried
For Glaze:
  • 3 Tablespoons fresh squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 1 Tablespoon light corn syrup
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 325 degrees for dark or coated pans, or 350 degrees for a metal or glass pan. Reserve ¼ cup of cake mix in a plastic bag.
  2. Mix the remaining cake mix with pudding mix, water, oil and eggs. Beat at medium speed for 2 minutes.
  3. Shake the raspberries in reserved cake mix. Fold berries into the cake batter.
  4. Pour batter into a bundt pan that has been greased and floured well.
  5. Bake according to pan type for 38 to 43 minutes, or until a toothpick inserted in center comes out clean.
  6. Cool in pan on a wire rack for 15 minutes.
  7. Turn out onto cake plate and cool completely before glazing.
  8. For Glaze:
  9. Combine all until smooth and creamy.
  10. Drizzle over cake, allowing the glaze to drip down the sides of the cake.
  11. Serve with whipped cream or ice cream and enjoy!
Recipe by Cheery Kitchen at https://cheerykitchen.com/raspberry-lemonade-cake-2/