Name: Lemon Raspberry Bundt Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 1 Lemon Cake Mix; 3 Large Eggs; 1 cup Milk; 4 oz Cream Cheese; ¼ cup Freshly Squeezed Lemon Juice; 2 tbsp Lemon Zest; 1 ½ tsp Raspberry Extract; 1 cup Lightly Floured Fresh Raspberries; 1 ½ cups Powdered Sugar; 2 tbsp Freshly Squeezed Lemon Juice; 1 tbsp Melted Butter; 1 ½ tsp Lemon Zest; ½ tsp Raspberry Extract

I had a different plan for the blog this week. But as we muddle through this strange time, I am learning to embrace each moment and let go of the things that really don’t matter.

Just this morning, my dad and I donned face masks and gloves and braved a trip through BJ’s for paper goods and a few other essentials. Our face masks were from a protective set I bought at Home Depot a few years ago and never used. They were closer to the N95 type than a fabric mask and I must say the experience made me greatly appreciate the healthcare workers that have to wear them for so many hours in a row. We were both extremely relieved to be able to take them off when we were done.

So, my plan was to conquer the supply run then come home and work on my blog. However, after putting away all of the supplies and eating lunch, my oldest daughter, Katie, declared she wanted to bake something. I hesitated, but thought time is fluid anyway at this point, so I said sure.

Now, to be completely honest with you, we had a bumpy evening in the kitchen a couple of nights earlier. Katie wanted to make waffles, Allison was less than thrilled with sharing cooking duties, and tensions rose until Mom exploded. I know, not a proud moment. After I calmed down and apologized all around, breakfast for dinner ended up being quite delicious.

So, I approached this baking session much more calmly from the start. And as the cake unfolded, I realized Katie was putting together a great dessert option for Easter, and a perfect choice for the blog.

Katie wanted to start with a cake mix, which is a great option if you are currently running low on flour and other baking staples. Our options were limited, but we had a lemon cake mix. Lemon is perfect for Spring. But we wanted to zhuzh it up a bit, so we went to Pinterest for some ideas.

We found a great recipe that turns an average cake mix into a deliciously moist bundt cake with a bright, citrusy glaze. The recipe eliminates the oil and water used in the box directions and instead uses milk and cream cheese.

The recipe we used started with a yellow cake, not lemon, so they added lemon juice, zest AND extract. We were already starting with a lemon cake mix, so Katie added the lemon juice and zest and for a fun twist, she added raspberry extract.

Lemon and raspberries are a delicious combination and conveniently enough, we had some fresh raspberries to add to the batter as well.

And this is how Katie’s Lemon Raspberry Bundt Cake was born.

It is a perfect treat for Easter, Spring and Summer. Katie shared it with all of us as an afternoon snack. It is perfectly paired with a cup of coffee or tea. Her dad described it as dense while also being bright and crisp.

No matter what you serve this Easter, I hope you have a wonderful day, even though it may be different this year. I hope you take time to remember the hope that Easter brings us, in the resurrection of Jesus Christ.

Happy Easter!

AuthorMelissa JoyDifficultyBeginner

Yields12 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

Cake Batter:

1 Lemon Cake Mix

3 Large Eggs

1 cup Milk

4 oz Cream Cheese

¼ cup Freshly Squeezed Lemon Juice

2 tbsp Lemon Zest

1 ½ tsp Raspberry Extract

1 cup Lightly Floured Fresh Raspberries

Lemon Raspberry Glaze:

1 ½ cups Powdered Sugar

2 tbsp Freshly Squeezed Lemon Juice

1 tbsp Melted Butter

1 ½ tsp Lemon Zest

½ tsp Raspberry Extract

Preheat your oven to 350ºF. Spray a bundt pan generously with Baker's Joy cooking spray.

In a large bowl, beat together the eggs, cream cheese and milk until smooth.

Add the cake mix, lemon juice and zest and the raspberry extract to the cream mixture and mix until just combined. Do not over-mix.

Gently fold in the fresh raspberries.

Pour the batter into the bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean.

After the cake is done, remove the pan to a wire rack and let cool.

While the cake is cooling, prepare the glaze by mixing the powdered sugar, melted butter, lemon juice and zest and raspberry extract until the glaze is smooth.

Once the cake is cool, flip the bundt pan onto a plate and drizzle the glaze onto the top of the cake.

Leftover cake can be stored in an airtight container for up to 3 days.

Ingredients