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