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Raspberry- Lemonade Bundt Cake

Lori Lange
  • 25 minutes
  • Serves 1

INGREDIENTS

CAKE:

1

box white cake mix

1

3.4 to 3.9-ounce package instant lemon pudding mix

4

large eggs

2/3 cup

vegetable or canola oil

2/3 cup

milk

zest of one lemon

1/4 cup

freshly squeezed lemon juice

2/3 cup

plain yogurt (I used Greek)

RASPBERRY SWIRL:

1 cup

fresh raspberries

3 tbsp

granulated white sugar

3 tbsp

cake batter

LEMON GLAZE:

2 tbsp

melted butter

2 tbsp

freshly squeezed lemon juice

1 1/3 cups

powdered sugar

fresh raspberries for decoration