
Raspberry Lemonade 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
- 3 Tablespoons fresh squeezed lemon juice
- 2 teaspoons grated lemon zest
- 1 Tablespoon light corn syrup
- 1 cup powdered sugar
- 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.
- Mix the remaining cake mix with pudding mix, water, oil and eggs. Beat at medium speed for 2 minutes.
- Shake the raspberries in reserved cake mix. Fold berries into the cake batter.
- Pour batter into a bundt pan that has been greased and floured well.
- Bake according to pan type for 38 to 43 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 15 minutes.
- Turn out onto cake plate and cool completely before glazing.
- For Glaze:
- Combine all until smooth and creamy.
- Drizzle over cake, allowing the glaze to drip down the sides of the cake.
- Serve with whipped cream or ice cream and enjoy!

Happy Easter all, and here’s hoping for a sensational Spring! What do you enjoy most about Spring? We’d all appreciate reading in the comments below. May you feel love and renewal this most beautiful time of the year.
Oh I love how much this cake looks delicious! First of all, great juicy look, and second, nicely baked brown crust. Must be so delicious and lemon cakes are one of my favorite and one the only things I bake. I’m not so good at it, but this motivates me again. Your recipe is as always clear and good to follow. Not only good for easter, but for every weekend haha! http://www.sofarsosabine.com
Thanks, Sabine! You are always so sweet!