This Raspberry Ripple Lemon Bundt cake is an easy, but impressive dessert full of Spring and Summer flavors! The fun raspberry ripple is eye-catching in the lemon cake! Adults and kids love this Bundt cake! #dessert #sweets #lemon #raspberry
This isn't just an ordinary recipe post. This one's special .... for a special friend! Cathy over at Lemon Tree Dwelling is having a baby girl soon, so we're celebrating by throwing her a Virtual Baby Shower!
I took my inspiration for the Raspberry Lemon Bundt Cake from Cathy herself! If you haven't ever been over to her blog, you just have to check her out! She always has the most mouth-watering dishes and tempting treats!! A little over a week ago, she shared a recipe for {No Bake) Lemon Raspberry Meltaways. I love the flavor combo and the colors! It seemed perfect for Spring and for a new baby girl! I decided to take that flavor combo and create a dessert that looks like you fussed, but it's really easy!
This Raspberry Ripple Lemon Bundt Cake starts with a lemon cake mix. A package of lemon pudding mix help keep the cake nice and moist - and it gives that extra punch of lemon flavor. To keep things easy, I used raspberry preserves and raspberry extract for the ripple.
Be sure to read all the way to the end to see what everyone else is sharing! There are 21 more recipes for the Virtual Baby Shower!
Raspberry Ripple Lemon Bundt Cake
Printable recipe
Yield: 12 servings
For the cake:
1 box (18.25 oz.) lemon cake mix
1 package (3.4 oz.) instant lemon pudding mix
¾ cup vegetable oil
4 large eggs
1 cup lemon-lime flavored soft drink (such as Sprite)
⅓ cup seedless red raspberry preserves
½ tsp. raspberry extract
For the glaze:
5 tbsp. heavy cream
1 cup powdered sugar
¼ tsp. raspberry extract
Preheat oven to 325°F. Grease and flour a 10-in. Bundt pan. Set aside.
In a large mixing bowl, combine the cake mix and pudding mix. Add the vegetable oil, eggs and soft drink; mix until well combined.
Remove about 1 cup of the batter to a small mixing bowl. To the 1 cup of batter, stir in the preserves and raspberry extract. Place half of the lemon batter in the Bundt pan. Carefully and evenly, top with the raspberry batter. Pour the remaining lemon batter over the top of the raspberry batter.
Bake for 45-50 minutes or until a toothpick inserted near the center tests clean. Allow to cool 7-10 minutes in the pan, then flip it out onto a serving platter to cool completely.
Once the cake has cooled, mix all of the glaze ingredients in a small bowl with a wire whisk until smooth. Drizzle the glaze over the cake.
Easy peasy, lemon squeezy - right?!
To Cathy - I pray that everything goes smoothly for you during labor and delivery! I am looking forward to seeing pictures of your newest little bundle of joy! Hugs!! ♥
Let's see what everyone else brought to the Virtual Baby Shower:
Lemon Raspberry Cookie Sandwiches by Life Love and Sugar Blueberry Buttermilk Coffee Cake by Your Homebased Mom Lemon Yogurt Cake by Yummy Healthy Easy Orange-Raspberry Mini Toaster Strudels by Chelsea's Messy Apron Orange Dream Monkey Bread by Wine and Glue Strawberry Shortcake Kebabs by Or So She Says Lemon Blueberry Bundt Cake by Beyond Frosting Strawberries and Cream Cheese Ball Bites by Five Heart Home Pig Pickin' Cake by Sugar Dish Me Chocolate Peanut Butter Cup Skillet Cookie by Lemons for Lulu Creamy Shrimp Dip by Mostly Homemade Mom Salted Butterscotch Coffee Cake by Julie's Eats and Treats Strawberry Cake by The NY Melrose Family Frozen Chocolate S'mores Ice Cream Pie by Pink When Carrot Cream Cheese Swirl Loaf by Spoonful of Flavor Fiesta Rice Skillet by The Grant Life Raspberry Ripple Lemon Bundt Cake by Love Bakes Good Cakes Ooey Gooey Orange Creamsicle Bars by The Gunny Sack Mixed Berries with Honey Maple Mascarpone by Joyful Healthy Eats Rosewater Almond Macaroons by Little Miss Celebration Chocolate Chip Cookie Cupcakes by Crazy for Crust Momosas Mocktail Recipe by The Weary Chef
Other Posts You May Enjoy:
Lemon Cupcakes with Raspberry Buttercream
Raspberry Zinger Poke Cake
I hope you enjoy! Shared at thesefun parties!
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Raspberry Ripple Lemon Bundt Cake
Printable recipe
Yield: 12 servings
For the cake:
1 box (18.25 oz.) lemon cake mix
1 package (3.4 oz.) instant lemon pudding mix
¾ cup vegetable oil
4 large eggs
1 cup lemon-lime flavored soft drink (such as Sprite)
⅓ cup seedless red raspberry preserves
½ tsp. raspberry extract
For the glaze:
5 tbsp. heavy cream
1 cup powdered sugar
¼ tsp. raspberry extract
Preheat oven to 325°F. Grease and flour a 10-in. Bundt pan. Set aside.
In a large mixing bowl, combine the cake mix and pudding mix. Add the vegetable oil, eggs and soft drink; mix until well combined.
Remove about 1 cup of the batter to a small mixing bowl. To the 1 cup of batter, stir in the preserves and raspberry extract. Place half of the lemon batter in the Bundt pan. Carefully and evenly, top with the raspberry batter. Pour the remaining lemon batter over the top of the raspberry batter.
Bake for 45-50 minutes or until a toothpick inserted near the center tests clean. Allow to cool 7-10 minutes in the pan, then flip it out onto a serving platter to cool completely.
Once the cake has cooled, mix all of the glaze ingredients in a small bowl with a wire whisk until smooth. Drizzle the glaze over the cake.
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