My Favorite Summer Cake
I love a good raspberry lemonade bundt cake. It tastes like sunshine. This easy raspberry lemonade bundt cake recipe is my go-to. It always makes people smile. I first made it for a neighbor years ago. She had a rough week. Her whole face lit up with the first bite. That is why this matters. Food is a little hug you can eat.Why This Cake Is So Easy
This is a cake mix bundt cake, but better. We add a lemon pudding cake mix. That makes it so moist. The sour cream helps too. You get a moist bundt cake every single time. *Fun fact: The hole in the middle of a bundt pan helps the heat spread. That means your cake bakes evenly!* I still laugh at that. It’s a cake with a built-in helper.The Sweet, Swirly Secret
The best part is the swirl. You smash fresh berries into jam. Doesn’t that smell amazing? Then you drop it right into the batter. Use a toothpick to make pretty swirls. This turns a simple raspberry bundt cake into something special. That ribbon of fruit is a happy surprise. What’s your favorite fruit to bake with? I’d love to know!The Glaze That Makes It Shine
Let’s talk about the raspberry lemon glaze. It’s so simple. Just powdered sugar, jam, and a little milk. The lemon zest makes it sing. It’s the perfect finish for this lemon raspberry bundt cake. I let it drip down the sides slowly. It looks so pretty. This is why this matters. Taking that extra minute to make it look nice shows you care. Do you like a thick glaze or a thin one?Perfect for Sharing
This is one of the best summer dessert recipes. It’s not fussy. You can take it to a picnic or a party. An easy bundt cake recipe like this is a lifesaver. It keeps well, too. Just cover it up. The flavors get even friendlier the next day. What’s the last dessert you shared with someone? Tell me about it in the comments.Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Raspberry jam | 3/4 cup | For the filling |
| Fresh raspberries | 1/2 cup | For the filling; smash slightly |
| White cake mix | 1 box (13.25 oz) | |
| Instant lemon pudding mix | 1 box (3.9 oz) | |
| Large eggs | 4 | |
| Sour cream | 1 cup | |
| Vegetable oil | 1/2 cup | |
| Lemon zest | 1 teaspoon | For the cake |
| Powdered sugar | 2 cups | For the glaze |
| Raspberry jam | 1/4 cup | For the glaze |
| Lemon zest | 1/2 teaspoon | For the glaze |
| Milk or heavy cream | 2-3 tablespoons | For the glaze |
Instructions
Step 1: First, warm up your oven. Set it to 350 degrees. This gets it ready for our raspberry lemonade bundt cake. I always do this first. It reminds me of my own grandma’s kitchen.
Step 2: Now, let’s make the fruity heart. Mix the jam and fresh raspberries. Gently smash the berries with a fork. This creates a sweet, swirly ribbon for your lemon raspberry bundt cake. Doesn’t that color look pretty?
Step 3: Time for the easy part! Combine all the cake ingredients. This includes the cake mix and lemon pudding mix. The pudding makes it a super moist bundt cake. (A tip: zest your lemon before you juice it for anything else!).
Step 4: Pour half the batter into a greased pan. Spoon your raspberry filling over it. Use a toothpick to swirl it in. This is the secret to a beautiful raspberry bundt cake. What’s your favorite swirl pattern? Share below!
Step 5: Top with the rest of the batter. Bake for about 45 minutes. Let it cool completely. This patience makes the perfect easy bundt cake recipe. I still laugh at how I never waited as a kid!
Creative Twists
Use lemon curd instead of jam for a super tangy punch. Top with fresh berries and mint for a fancy summer dessert recipe. Add a handful of white chocolate chips to the batter for sweetness. Which one would you try first? Comment below!Serving & Pairing Ideas
This cake is wonderful all on its own. For a special touch, add a scoop of vanilla ice cream. The cold cream melts into the warm cake. You could also garnish it with extra fresh raspberries. A dusting of powdered sugar looks like snow. This easy raspberry lemonade bundt cake recipe is perfect for sharing. Which would you choose tonight?
Keeping Your Cake Fresh and Happy
Let’s talk about storing your beautiful raspberry lemonade bundt cake. First, let it cool completely. A warm cake in a container gets soggy. I learned this the hard way with my first lemon raspberry bundt cake. I was too excited to wait. The glaze melted right off.
For the fridge, use an airtight container. It will stay fresh for about four days. You can also freeze it for later. Wrap the unglazed cake tightly in plastic. Then put it in a freezer bag. It keeps for three months. Thaw it overnight in the fridge.
Batch cooking is a wonderful trick. Make two cakes at once. Bake one for now and freeze one for later. This saves so much time. It means a sweet, homemade dessert is always ready. This matters because life gets busy. A ready-made treat brings instant joy to a busy day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Even the best bakers run into little problems. Here are three easy fixes. First, a sticky cake. Spray your bundt pan very, very well. I once forgot a spot. My beautiful cake had a big tear. Let the cake cool in the pan for 15 minutes only. Then turn it out.
Second, a dry cake. The sour cream and pudding mix in this easy bundt cake recipe help a lot. They make a super moist bundt cake. Never over-bake it. Check it a few minutes early. Third, a broken cake. If a piece breaks off, don’t worry. Use the glaze to “glue” it back on. The glaze hides many mistakes.
Fixing small issues builds your cooking confidence. You learn that mistakes are okay. It also means your dessert always tastes great. Good flavor is the most important part. Which of these problems have you run into before?
Your Quick Questions, Answered
What is a raspberry lemonade cake made of?
This easy raspberry lemonade bundt cake uses simple ingredients. You need a white cake mix and instant lemon pudding mix. It also uses eggs, sour cream, oil, and lemon zest. The filling is raspberry jam and fresh berries. The sweet raspberry lemon glaze finishes it. It is one of my favorite summer dessert recipes.
How do you make a lemonade layer cake?
Our recipe makes a lemon raspberry bundt cake, a type of layer cake. You layer batter, filling, and more batter in the pan. First, mix the cake and pudding batter. Pour half into your greased pan. Add the raspberry filling and swirl it. Top with the rest of the batter. Bake, cool, and add the glaze for a stunning cake mix bundt cake.
What is the difference between lemon cake and lemonade cake?
A lemon cake gets its flavor just from lemon. A lemonade cake, like this one, often uses lemon pudding mix. The pudding gives a brighter, tangy flavor. It reminds us of sweet-tart lemonade. The raspberry adds a fruity punch. This combo makes it a special raspberry lemonade bundt cake.
How do you keep a lemon layer cake moist?
The secret is in the add-ins. The lemon pudding cake mix and sour cream work magic. They add extra fat and moisture. Do not over-bake the cake. Check it early. Always store your cooled cake in an airtight container. This locks in the moisture. These steps guarantee a deliciously moist bundt cake every single time.
Can you use frozen raspberries in a layer cake?
Yes, you can use frozen berries. Do not thaw them first. Toss the frozen raspberries in a little flour. This helps stop them from sinking. Then, fold them gently into your batter. They might color the batter a little pink. That is just fine. It makes a lovely raspberry bundt cake with pretty swirls of color.
What is a good frosting for a raspberry lemon cake?
A simple glaze is perfect for this easy bundt cake recipe. Our raspberry lemon glaze is just powdered sugar, jam, and milk. It is sweet, tart, and pretty. It drips down the sides so nicely. A cream cheese frosting is also delicious. It pairs wonderfully with the tangy lemon and raspberry flavors. Which tip will you try first?
A Final Sweet Note
I hope you love making this cake as much as I do. It always brings smiles. *Fun fact: The bundt pan’s center tube helps the heat spread evenly. This means your cake bakes perfectly every time.
I would love to hear about your baking adventure. Did your family enjoy it? Did you add your own little twist? Your stories make my day. Have you tried this recipe? Please tell me all about it in the comments below.
Happy cooking!
—Grace Ellington.
Zesty Raspberry Lemonade Layer Cake
Description
A vibrant and moist bundt cake with a swirled raspberry filling and a sweet-tart raspberry lemon glaze.
Ingredients
Filling:
Cake:
Glaze:
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the filling: Combine 3/4 cup raspberry jam with 1/2 cup fresh raspberries and smash the fresh raspberries slightly with a fork. Set aside until ready to use.
- Make the cake: Mix together the white cake mix, instant lemon pudding mix, eggs, sour cream, vegetable oil, and 1 teaspoon lemon zest with an electric mixer until well blended.
- Spray a bundt pan liberally with nonstick cooking spray. Pour half of the cake batter mixture into the prepared pan.
- Spoon the raspberry filling over the top of the cake batter in the pan and swirl (using a toothpick or skewer) into the cake batter.
- Top with the remaining half of the cake batter and spread in an even layer.
- Bake for 40-45 minutes or until a toothpick comes out with only a few moist crumbs (no raw batter).
- Cool cake in pan for 15 minutes and then remove from pan and cool completely.
- Make the glaze: Once the cake is cool, combine powdered sugar, 1/4 cup raspberry jam, 1/2 teaspoon lemon zest, and 2-3 tablespoons milk in a bowl and whisk together. It should be thick enough to run slowly off of your whisk but still spreadable.
- Use a spoon and spread the glaze over the top of the cooled cake, being sure that it covers the top well and drips over the sides.
- Wait for the glaze to set up at room temperature or refrigerate for a faster set up.
- Store the cake in an airtight container in the refrigerator for up to 4 days or at room temperature for up to 2 days. You can also freeze the cake unglazed for up to 3 months.
Notes
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off. For easier removal, you can also flour the bundt pan after spraying it with nonstick spray.