Raspberry Lemonade Bundt Cake

I really love sharing various ways that jam can be used outside of on a piece of toast. I wrote my cookbook “All About the Jam” for that very reason! Jam and preserves are so versatile so here is another recipe where you can incorporate jam or preserves. I love the combination of raspberries and lemonade and this cake captures both flavors perfectly. The cake is a lemon flavor with Raspberry Preserves swirled in the batter and a raspberry preserves glaze on top. This cake is easy to make and is the perfect addition for your next cookout dessert table. To order the raspberry preserves, click the link in the recipe. I hope you enjoy this recipe as much as my family did! If you make it, please tag me on social media @spilling_the_sweet_tea.

Ingredients to Make Raspberry Lemonade Bundt Cake

1 box of Duncan Hines Lemon Cake Mix

1 small box of lemon instant pudding

4 eggs

Zest of one lemon

1/3 cup of fresh Lemon juice

1/2 cup of oil

2/3 cups of water

4 tablespoons of Miss Lena’s Raspberry Preserves

Preheat oven to 350 degrees. Using cooking spray, coat bundt pan and set aside.

In a mixing bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and beat on medium speed until the batter is combined.

Pour into prepared pan and add dollops of Miss Lena’s Raspberry Preserves. Using a toothpick or skewer, swirl the raspberry preserves into the cake batter. Bake for 40 minutes until a toothpick inserted comes out clean.

Allow cake to cool in pan for 15 minutes. Invert on to cooling rack set and cool completely before adding raspberry glaze.

For the Raspberry Glaze

1 cup of powdered sugar

1 teaspoon of lemon zest

1/4 cup of Miss Lena’s Raspberry Preserves

1/4 cup of lemon juice

1 teaspoon of vanilla extract

Splash of Raspberry Liqueur (optional)

In a small bowl, add powdered sugar, lemon zest, raspberry preserves, lemon juice, and raspberry liqueur. Whisk well until completely combined. Drizzle glaze on top of the cake and enjoy!

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