Easy Raspberry Lemon Bundt Cake
This easy to make bundt cake starts with a lemon cake mix. The addition of lemon zest, fresh raspberries and cream cheese frosting make it an extra special dessert.
Servings: 12 servings
Calories: 421kcal
Ingredients
For the cake
- 1 lemon cake mix plus ingredients required on box
- 1 cup sour cream
- 1 3.4 oz. box vanilla pudding mix
- 1 teaspoon lemon zest
- 12 ounces fresh raspberries
- 1 tablespoon flour
For the frosting
- 8 ounces cream cheese
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1-2 teaspoon lemon juice
Instructions
- Preheat oven to 325 degrees. Grease and flour a 10 cup bundt pan.
- In a large bowl, combine cake mix plus other ingredients listed on the box, along with sour cream, vanilla pudding mix and lemon zest. Beat with an electric mixer until smooth.
- In a small bowl, gently toss the raspberries with the flour. Fold into the batter by hand.
- Transfer the batter to the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
- Meanwhile, make the frosting by beating the cream cheese and butter with an electric mixer until smooth. Blend in the powdered sugar. Gradually mix in the lemon juice until frosting reaches the desired consistency. Spread over cooled cake.
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 68g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 533mg | Fiber: 2g | Sugar: 47g