Raspberry Lemon Bundt Cake

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One of my very favorite treats (up there with pizookies and cheesecake), are the little cakes from “Nothing Bundt Cakes.” They are so delicious. I have started to associate those with Mother’s day because for the past few years they have given them as gifts to the women at our church. I thought it would be fun to give you my new favorite flavor of bundt (if you missed our Andes Mint Chocolate or Coconut Cream Bundts, make sure you check those out as well!).

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Raspberry Lemon Bundt Cake

Ingredients:

1 box white cake mix

1 small box instant vanilla pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup whole milk (I used whole to give it a little fat since the other dairy ingredients were lighter)

1/2 cup light sour cream (I like Daisy)

1/2 cup Nonfat Plain Greek Yogurt

1 tsp vanilla extract

3/4 cup white chocolate chips

1/2 tsp lemon zest

butter for greasing pan

flour for dusting pan (a tablespoon or so)

handful or two of fresh raspberries for garnish

cream cheese frosting (recipe below)

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Directions:

Preheat oven to 350 degrees. Grease up the bundt pan with butter. Shake flour around to coat the butter. If you have extra cocoa powder after shaking around, dump it out.

Mix together eggs, sour cream, yogurt, oil, milk, lemon zest and vanilla until smooth. Then slowly stir in cake mix and pudding mix- little by little until combined. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the white chocolate chips.

Pour batter into the bundt pan and bake for 45-50 minutes (it took mine closer to 50), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your bundt is in the oven, start working on your frosting.

Pull your bundt out of the oven when it's ready, and let it cool for about 3-5 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool. Then with a large plate underneath the rack (just under the cake), start spooning the frosting over the cake. The frosting may drip down onto the plate under the cake. Scrape the frosting off of the plate into the bowl it was in, replace the plate under the cooling rack, and pour the frosting over the cake again. Repeat until as much of the frosting as possible is on your cake. Then top with the fresh raspberries.

For a special touch, grab a small jar as a “flower vase” to put in the center of your bundt. Then put some fresh cut flowers in the center. We also threw on some pearly colored candies since we served this at my daughter’s baptism and she loves everything as fancy as possible.

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Cream Cheese Frosting

Ingredients:

2 cups powdered sugar

1/4 cup butter, softened

4 oz cream cheese, softened

1/4 cup milk (more or less depending on how thick/thin you like your frosting)

1 tsp vanilla

Directions:

Cream together. That’s it! We love this frosting on our homemade Cinnamon Rolls and also on our Berry Cream Cheese Bites.

Click here for a print friendly version.

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Hillary HessComment